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






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






3. For how many years can compounds be extracted from a barrel?






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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

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






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






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






28. What is the purpose of a lees filter?






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






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






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

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






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






34. Blending is used in order to achieve what goals?






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






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






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






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






39. What occurs during racking?






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






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






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






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






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






45. Alcohol has what impact on yeast growth?






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






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






48. What are the main French oak regions?






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






50. What are the objectives of fining?