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

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






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






4. What are three types of toasting?






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






6. What is the purpose of a lees filter?






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






8. What is the purpose of racking wine?






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






10. What is the length of skin contact in white wines if "long contact" occurs?






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






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






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

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






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






16. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






24. What group of compounds give wine color?






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






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






27. What is the length of skin contact in white wines if "short contact" occurs?






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






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






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






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






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






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






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






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






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






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






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






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






40. Cold stabilization removes what acid in must?






41. Titratable acidity is better known by what name?






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






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






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






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






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






47. What are the main acids in grapes?






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






49. Stabilization is a term used to prevent what from occurring in the bottle?






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