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 the special characteristics of yeast that must be considered when choosing a yeast for wine making?






2. What are three types of toasting?






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






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






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






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






7. What is the purpose of the crush?






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






9. What are the goals of oak aging wine?






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






11. What are the main French oak regions?






12. What are the objectives of fining?






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






14. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






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

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






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






20. Cold stabilization removes what acid in must?






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






22. Titratable acidity is better known by what name?






23. What is the purpose of a lees filter?






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






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






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






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

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






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






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






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






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

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






34. When is the best time to add sugar to the must?






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






36. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






38. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






40. What are the common practices to inhibit MLF?






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






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






43. 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?






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






45. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






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






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






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