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






2. What are the objectives of fining?






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






4. Stabilization is a term used to prevent what from occurring in the bottle?






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






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






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






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






9. What are the five most common grapes used to produce late harvest wines?






10. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






15. Define lees.






16. If an age able white wine is being produced what impact does skin contact have?






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






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






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






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






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






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






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






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






25. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






26. Sugar addition is also known by what name?






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






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






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






30. Titratable acidity is better known by what name?






31. What is the oak used in cork production?






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






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






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






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






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

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






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






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






40. What are three types of toasting?






41. What are the most common reasons for a stuck fermentation?






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






43. What are the common practices to inhibit MLF?






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






45. What is thermo-vinification?






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






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






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

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49. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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