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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. What is the minimum temp for MLF to occur?






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






3. Titratable acidity is better known by what name?






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






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






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

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






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






9. What are common techniques to reduce the acidity of must?






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






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






12. What media conditions control yeast growth?






13. What are the common practices to inhibit MLF?






14. What are the extracted compounds from oak?






15. In general - which produces better wine - free run or press run?






16. What is the minimum starting temperature for white wine must to start fermentation?






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






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






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






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






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






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






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






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






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






26. What is the purpose of de-stemming?






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






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






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






30. What is the purpose of a lees filter?






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






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






33. Alcohol has what impact on yeast growth?






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






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






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






37. What are the two key sugars in grapes?






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






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






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






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






42. What is thermo-vinification?






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






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






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






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






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






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






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






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