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






2. What is the purpose of a lees filter?






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






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






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






6. What are the extracted compounds from oak?






7. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






11. What is the desirable bacteria genus for starting MLF in wine?






12. What is the purpose of the crush?






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

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






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






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






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






18. What media conditions control yeast growth?






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






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






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






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






23. 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?






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

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






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






27. What are the primary disadvantages of a continuous press over batch presses?

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28. What are the two key sugars in grapes?






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






30. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






33. After planting - how soon can the first wine cork quality bark be stripped from the tree?






34. What is thermo-vinification?






35. Sugar addition is also known by what name?






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






37. What occurs during racking?






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






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






40. What is the length of skin contact in white wines if "long contact" occurs?






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






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






43. Define lees.






44. What parameters can be corrected by blending?






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






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






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






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






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






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