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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






5. What occurs during racking?






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






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






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






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






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






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






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






13. Define lees.






14. What are the two key sugars in grapes?






15. What is thermo-vinification?






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






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






18. Sugar addition is also known by what name?






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






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






21. What group of compounds give wine color?






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






23. What are the two styles of Burgundy barrels?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






28. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






29. What are three types of toasting?






30. What are the extracted compounds from oak?






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






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






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






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






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






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






37. What are the two major categories into which wine presses are grouped?






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






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






40. Cold stabilization removes what acid in must?






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






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






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






44. What is the purpose of the crush?






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






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






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






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






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






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