Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






2. What are three types of toasting?






3. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






4. Cold stabilization removes what acid in must?






5. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






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






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






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






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






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






12. Flavors in wine are basically derived from what acid?






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

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






15. What media conditions control yeast growth?






16. What are the goals of oak aging wine?






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






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






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






20. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






21. Define lees.






22. What is thermo-vinification?






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






24. What are the main French oak regions?






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






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






27. What is the oak used in cork production?






28. Does ripeness of the fruit have any impact on skin contact in white wine?






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






30. What are the two acidity parameters that are used to describe the acidity of must?






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






32. SO2 is added to barrel maintenance in order to protect it against what two agents?






33. What is the purpose of racking wine?






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






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






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






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






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






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






40. What group of compounds give wine color?






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






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






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






44. 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?






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

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






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






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






49. What is the purpose of the crush?






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