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 is the minimum temp for MLF to occur?






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






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






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






5. What is a major advantage and disadvantage to mechanical harvesting?






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






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






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

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






10. What are three types of toasting?






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






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






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






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






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






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






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






18. What are the two styles of a Bordeaux barrel?






19. What family of grapes can typically develop bitterness if there is skin contact?






20. What occurs during racking?






21. What is the overall weight composition of grape clusters?






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






23. Cold stabilization removes what acid in must?






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






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






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






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






28. What group of compounds give wine color?






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






30. What are the four types of skin contact that occur in red wine making?






31. When is the best time of day to hand harvest?






32. What are the extracted compounds from oak?






33. What are the common practices to inhibit MLF?






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






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

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36. What parameters can be corrected by blending?






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






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






39. What are the two styles of Burgundy barrels?






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






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






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






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






44. What is the importance of humidity in barrel aging below 60% RH?






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






46. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






48. What is the preferred temperature range for red wine making?






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






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