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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 media conditions control yeast growth?






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






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






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






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






6. What are the extracted compounds from oak?






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






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






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






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






11. What are the two major categories into which wine presses are grouped?






12. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






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






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






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






16. What is the purpose of de-stemming?






17. What are the common practices to inhibit MLF?






18. 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?






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






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






21. In what grape is some skin contact almost always used during white wine making?






22. Titratable acidity is better known by what name?






23. What are five common fining agents used in wine making?






24. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






27. What is a major advantage and disadvantage to mechanical harvesting?






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






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






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






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






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






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






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






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






36. In general - which produces better wine - free run or press run?






37. Cold stabilization removes what acid in must?






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






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






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

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






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






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






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






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






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 main acids in grapes?






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






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






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