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






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






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






5. Titratable acidity is better known by what name?






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






7. Alcohol has what impact on yeast growth?






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






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






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






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






12. What two countries represent at least 70% of cork production?






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






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






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

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16. What are the extracted compounds from oak?






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






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






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






20. What function does a capsule serve?






21. Cold stabilization removes what acid in must?






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






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






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






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






26. At what time should irrigation be stopped if dry farming techniques are being used?






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






28. What is thermo-vinification?






29. What are the main French oak regions?






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






31. What is a major by-product of MLF?






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






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






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






35. What is the purpose of de-stemming?






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






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






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






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






40. What occurs during racking?






41. What is the purpose of racking wine?






42. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






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






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






49. What is the purpose of the crush?






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