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






2. What is the major advantage of hand harvesting over mechanical harvesting?






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






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






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






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

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






8. What function does a capsule serve?






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






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






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






12. What are the two styles of Burgundy barrels?






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






14. Titratable acidity is better known by what name?






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






16. What is the purpose of a lees filter?






17. Sugar addition is also known by what name?






18. What are the common practices to inhibit MLF?






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






20. What parameters can be corrected by blending?






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






22. Phenolic extraction is greatest at low or high must temperatures?






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






24. What group of compounds give wine color?






25. What is the purpose of the crush?






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






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






28. What are the extracted compounds from oak?






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






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






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

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






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






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






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

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






37. What are three types of toasting?






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






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






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






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






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






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






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






45. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






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






49. What are the objectives of fining?






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