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






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






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






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






5. What occurs during racking?






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






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






8. What type of climate zone produces grapes that are high in acid?






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






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






11. What is the preferred temperature range for white wine making?






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






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






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






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






16. What is the depth of toasting when it is a medium toast?

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






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






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

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

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21. What are the two styles of Burgundy barrels?






22. What are the two keys stages of berry development?






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






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






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






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






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






28. What is the purpose of a lees filter?






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






30. What are two types of oxidation that occur in wine making and when do they occur?






31. What is the major advantage of hand harvesting over mechanical harvesting?






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






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






34. What are the main French oak regions?






35. What are three types of toasting?






36. What are the objectives of fining?






37. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






47. What function does a capsule serve?






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






49. What are the names of the main barrel shapes?






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