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






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

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

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






5. What are the main French oak regions?






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






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






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






9. Define lees.






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






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






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






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






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






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






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






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






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






19. What is the oak used in cork production?






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






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






22. What are three types of toasting?






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






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






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






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






27. What function does a capsule serve?






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






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






30. What is thermo-vinification?






31. What are the objectives of fining?






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






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






34. What are the extracted compounds from oak?






35. What are the main acids in grapes?






36. What parameters can be corrected by blending?






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






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






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






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






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






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






43. What are the two acidity parameters that are used to describe the acidity of must?






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






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






46. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






47. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






48. Titratable acidity is better known by what name?






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






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