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 is the preferred temperature range for white wine making?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






6. What fractions of grape weight is in the free run and press run if you are making white wine?






7. What is the purpose of the crush?






8. What grapes are commonly used in a Bordeaux bottle?






9. Sugar addition is also known by what name?






10. Cold stabilization removes what acid in must?






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






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






13. What occurs during racking?






14. What group of compounds give wine color?






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






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






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






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. If an age able white wine is being produced what impact does skin contact have?






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






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






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






23. What are three types of toasting?






24. What are the common practices to inhibit MLF?






25. What term is used to describe the absorption of oxygen that is common in white wine making?






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






27. What is thermo-vinification?






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






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






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






31. What is the purpose of a lees filter?






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






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






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






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






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






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






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






39. What is the oak used in cork production?






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






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






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






43. What are the main acids in grapes?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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






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






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