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. What yeast will remain active at high alcohol levels?






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






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






4. What are 3 methods to control temperature in wine making?






5. 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?






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






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






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






9. What are the main French oak regions?






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






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

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






13. What is the purpose of de-stemming?






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






15. Cold stabilization removes what acid in must?






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






17. Titratable acidity is better known by what name?






18. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






19. Define lees.






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






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






22. What is the oak used in cork production?






23. What are the objectives of fining?






24. Does ripeness of the fruit have any impact on skin contact in white wine?






25. What are the two styles of Burgundy barrels?






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






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






28. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






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






32. What grapes are commonly used in a Burgundy bottle?






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






34. What is the purpose of racking wine?






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

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






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






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






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

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






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






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






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






44. What are the two keys stages of berry development?






45. What function does a capsule serve?






46. What group of compounds give wine color?






47. Wine yeasts generally belongs to what genus of yeast?






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






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






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