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






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






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






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

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






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






7. What function does a capsule serve?






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






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

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10. What parameters can be corrected by blending?






11. At what time should irrigation be stopped if dry farming techniques are being used?






12. What are three types of toasting?






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






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






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






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






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






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






19. What are the two styles of Burgundy barrels?






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






21. Titratable acidity is better known by what name?






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






23. What media conditions control yeast growth?






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






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






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






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






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






29. Sugar addition is also known by what name?






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






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






32. After the first harvest - how often can the bark be stripped from the oak trees?






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






34. What is the length of skin contact in white wines if "long contact" occurs?






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






36. What occurs during racking?






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






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






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






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






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






42. What is the minimum temp for MLF to occur?






43. Blending is used in order to achieve what goals?






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






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






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






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






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






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






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