Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






2. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






3. What is the common name for a fermentation technique that does not require crushing or de-stemming?






4. Cold stabilization removes what acid in must?






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






6. What are the four types of skin contact that occur in red wine making?






7. Flavors in wine are basically derived from what acid?






8. What are three kinds of batch presses that have historically been used in wine production?






9. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






10. When is the best time of day to hand harvest?






11. What yeast will remain active at high alcohol levels?






12. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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13. What is the importance of humidity in barrel aging below 60% RH?






14. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






16. What type of climate zone produces grapes that are high in acid?






17. Sugar addition is also known by what name?






18. What are the goals of oak aging wine?






19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






20. How does the production of late harvest wine differ from normal still wine?






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






22. What is the best method to reduce the acidity of must?






23. Blending is used in order to achieve what goals?






24. What is the oak used in cork production?






25. What occurs during racking?






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






27. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






28. What is the length of skin contact in white wines if "short contact" occurs?






29. After planting - how soon can the first wine cork quality bark be stripped from the tree?






30. What is the purpose of the crush?






31. High acid concentrations in fruit are usually caused by what common occurrence?






32. Alcohol has what impact on yeast growth?






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

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34. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






35. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






36. Name three components that are higher in the press run than the free run.






37. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






38. What are the primary disadvantages of a continuous press over batch presses?

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39. What are the primary advantages of a continuous press over batch presses?






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






41. What are the most common reasons for a stuck fermentation?






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






43. Press run is often used in what ways to enrich a final wine?






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






45. Fermented free run is what % of the total wine volume?






46. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






47. When is the best time to add sugar to the must?






48. What are the two major categories into which wine presses are grouped?






49. What family of grapes can typically develop bitterness if there is skin contact?






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