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






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






3. Name three components that are higher in the press run than the free run.






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






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






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






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






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






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






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






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






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






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






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






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






16. What are the extracted compounds from oak?






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






18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






19. After the first harvest - how often can the bark be stripped from the oak trees?






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






21. What is the oak used in cork production?






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






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






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






25. What are three types of toasting?






26. What group of compounds give wine color?






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






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






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

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30. Define lees.






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






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






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

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34. What media conditions control yeast growth?






35. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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






37. What is the purpose of de-stemming?






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






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






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






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






42. What function does a capsule serve?






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






44. Alcohol has what impact on yeast growth?






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






46. What is the best method to reduce the acidity of must?






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






48. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






50. At what time should leaf removal occur to keep berry clusters from being over-shadowed?