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 are five common fining agents used in wine making?






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






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






4. 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?






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






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






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






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






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






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






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






12. Alcohol has what impact on yeast growth?






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






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






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






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






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






18. What media conditions control yeast growth?






19. What is the purpose of a lees filter?






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






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

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






23. Titratable acidity is better known by what name?






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






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






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






27. Which are more easily extracted during fermentation - pigment or tannins?






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






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






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






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






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






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






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






35. What are the common practices to inhibit MLF?






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






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

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38. What is the most practical and most frequent method of correcting acidity in wine?






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






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






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






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

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






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






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






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






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






48. What are the extracted compounds from oak?






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






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