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

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






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






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






6. What are the extracted compounds from oak?






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






8. What occurs during racking?






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






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






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






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






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






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






15. What are the common practices to inhibit MLF?






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






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






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






19. What are the major techniques used for acid correction when it is deficient?






20. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






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






23. What are the three most common still wine bottle shapes used today?






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






25. What are the goals of oak aging wine?






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






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






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






29. What parameters can be corrected by blending?






30. What group of compounds give wine color?






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






32. What is thermo-vinification?






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






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






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






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






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






38. What is the oak used in cork production?






39. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






40. What are three types of toasting?






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






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

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43. What is the most practical and most frequent method of correcting acidity in wine?






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






45. In what grape is some skin contact almost always used during white wine making?






46. Alcohol has what impact on yeast growth?






47. What are the two most common sugars used to increase the sugar content of the must?






48. 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?






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






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

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