Test your basic knowledge |

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






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






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






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






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






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






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






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






9. Press run is often used in what ways to enrich a final wine?






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






11. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






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






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






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






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






17. What is the purpose of a lees filter?






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






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






20. Blending is used in order to achieve what goals?






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






22. What are the primary advantages of a continuous press over batch presses?






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






24. What is thermo-vinification?






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






26. What are five different materials used in storage containers?






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






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






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






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






31. What are the objectives of fining?






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






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






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






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






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






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






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

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39. What are the two key sugars in grapes?






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






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






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






43. What group of compounds give wine color?






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

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45. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






46. What media conditions control yeast growth?






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






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






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






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