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

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






3. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






5. In general - which produces better wine - free run or press run?






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






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






8. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






9. What is the purpose of de-stemming?






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






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






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






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






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






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






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






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






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






19. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






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






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






24. If an age able white wine is being produced what impact does skin contact have?






25. What function does a capsule serve?






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






27. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






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






31. Define lees.






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






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






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






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






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






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






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






39. What is the purpose of a lees filter?






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






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






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






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






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






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






46. Sugar addition is also known by what name?






47. What occurs during racking?






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






49. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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