Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






2. What acid should not be used to correct acid deficiencies if a MLF is planned?






3. What fractions of grape weight is in the free run and press run if you are making white wine?






4. Sugar addition is also known by what name?






5. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






6. Which are more easily extracted during fermentation - pigment or tannins?






7. The acidic (sour) taste in wine is most dependent on which acidity paramater?






8. What are the two types of acidity problems commonly found in wine?






9. What term is used to describe the absorption of oxygen that is common in white wine making?






10. Stabilization is a term used to prevent what from occurring in the bottle?






11. What is the normal starting temperature for red wine must to start fermentation?






12. What is the minimum starting temperature for white wine must to start fermentation?






13. What is the depth of toasting when it is a light toast?






14. For how many years can compounds be extracted from a barrel?






15. What is the purpose of a lees filter?






16. What media conditions control yeast growth?






17. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






18. What are the five most common grapes used to produce late harvest wines?






19. Define lees.






20. What are the names of the main barrel shapes?






21. What two container materials must be lined before they can be used to store wine?






22. What are the two most common sugars used to increase the sugar content of the must?






23. What are the major techniques used for acid correction when it is deficient?






24. Alcohol has what impact on yeast growth?






25. What fraction if grape weight is in the free run and press run if you are making red wine?






26. What are two types of oxidation that occur in wine making and when do they occur?






27. What parameters can be corrected by blending?






28. What are five common fining agents used in wine making?






29. What polyeric compounds tend to cause colloid coagulation in wine?






30. Unfermented free run makes up what % of total extractable juice?






31. What is the depth of toasting when it is a medium toast?

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32. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






33. After the first harvest - how often can the bark be stripped from the oak trees?






34. What are the two ways that late harvest grapes concentrate sugar?






35. What is the purpose of the crush?






36. What are the two styles of a Bordeaux barrel?






37. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






38. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






39. What are common techniques to reduce the acidity of must?






40. What is the overall weight composition of grape clusters?






41. What is the desirable bacteria genus for starting MLF in wine?






42. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






43. What are five different materials used in storage containers?






44. What occurs during racking?






45. What is the purpose of racking wine?






46. What two countries represent at least 70% of cork production?






47. What are two acids most commonly extracted from oak?






48. What are the three most common still wine bottle shapes used today?






49. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






50. What is the main reason for acid deficiency in must?