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






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






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






4. What are the common practices to inhibit MLF?






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






6. What is the purpose of the crush?






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






8. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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






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






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






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






19. What group of compounds give wine color?






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






21. How often should long termed cellar wines be re-corked?






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






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






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






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






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






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






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






29. What are the extracted compounds from oak?






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






31. For how many years can compounds be extracted from a barrel?






32. Define lees.






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






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






35. What media conditions control yeast growth?






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






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






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






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






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

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41. What is the purpose of a lees filter?






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






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






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






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






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






47. Alcohol has what impact on yeast growth?






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






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






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

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