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 most common sugars used to increase the sugar content of the must?






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






3. What occurs during racking?






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






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






6. What media conditions control yeast growth?






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






8. What is the purpose of a lees filter?






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






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






11. What are the main French oak regions?






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

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






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

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






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






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






18. What is the purpose of the crush?






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

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






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






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






23. What are the two styles of Burgundy barrels?






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






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






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






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






28. What is the purpose of de-stemming?






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






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






31. What are the two key sugars in grapes?






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






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






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






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






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






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






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






39. What are the goals of oak aging wine?






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






41. What are common techniques to reduce the acidity of must?






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






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






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






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






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






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






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






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






50. What is the preferred temperature range for white wine making?