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






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






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






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






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






6. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






7. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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

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






10. Define lees.






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






12. What media conditions control yeast growth?






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






14. What grapes are commonly used in a Bordeaux bottle?






15. What is a major by-product of MLF?






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






17. What are the objectives of fining?






18. What is the purpose of the crush?






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






20. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






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






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






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






26. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






27. What are the common practices to inhibit MLF?






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






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






30. What is the importance of humidity in barrel aging above 60% RH?






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






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






33. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






34. What is the purpose of a lees filter?






35. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






36. What is the purpose of racking wine?






37. How often should long termed cellar wines be re-corked?






38. What is the major advantage of hand harvesting over mechanical harvesting?






39. Phenolic extraction is greatest at low or high must temperatures?






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






41. Titratable acidity is better known by what name?






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






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






44. What function does a capsule serve?






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






46. What is the preferred temperature range for red wine making?






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

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






49. What is the preferred temperature range for white wine making?






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