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 media conditions control yeast growth?






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






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






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






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






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






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






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






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






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






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






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






13. What occurs during racking?






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






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






16. Titratable acidity is better known by what name?






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






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






19. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






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






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






23. What are three types of toasting?






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






25. Sugar addition is also known by what name?






26. What are 3 methods to control temperature in wine making?






27. What function does a capsule serve?






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






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






30. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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






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






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






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






35. What is the purpose of de-stemming?






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






37. What are the common practices to inhibit MLF?






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






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






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






41. What are the extracted compounds from oak?






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






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






44. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






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






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






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






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

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