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 is a major advantage and disadvantage to mechanical harvesting?






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






3. Theoretically - how many degrees can a fermentation rise during fermentation?






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






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






6. What are the extracted compounds from oak?






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






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






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






10. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






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






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






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






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






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






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






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






22. What is the depth of toasting when it is a heavy toast?

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






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






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






26. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






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






29. What function does a capsule serve?






30. What is the purpose of a lees filter?






31. What parameters can be corrected by blending?






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






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






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






35. What is the purpose of the crush?






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






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






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






39. What is the minimum temp for MLF to occur?






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






41. Define lees.






42. What grapes are commonly used in a flute/Alsace bottle?






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






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






45. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






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






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






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