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 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

2. When is the best time of day to hand harvest?
10 - 14 degrees C
Very early morning until noon
breaks skin's tissue
tartaric - malic - citric

3. If an age able white wine is being produced what impact does skin contact have?
contributes to bouquet
blending
Citric
clarify and aerate

4. What grapes are commonly used in a flute/Alsace bottle?
Leuconostoc-oenus
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Pressing whole cluster
Acetic acid

5. What is the main reason for acid deficiency in must?
cooling liquid jacket around the tank; dripping cold water on outside of tank walls; air conditioned room
Ratio of fructose is greater than glucose
Reduction of malic acid during ripening period
1 - 4 hours

6. What is the desirable bacteria genus for starting MLF in wine?
Reduction of malic acid during ripening period
total acidity (concentration of acids)
Portugal and Spain
Leuconostoc-oenus

7. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
Tartaric and Malic
up to 24 hours
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

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

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

9. What yeast will remain active at high alcohol levels?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
tartaric
Hard-veggie or green flavor
saccharomyces bayamus

10. What is the major advantage of hand harvesting over mechanical harvesting?
enzyamatic - in must before fermentation; chemical - during processing and in bottling
damage to berries is minimal
cloudiness & settling of particles
1 - no contact 2 - short w/out fermentation 3 - short during fermentation 4 - long during fermentation

11. What are the common practices to inhibit MLF?
early racking - early fining - sulfur-dioxide added
blending with high acid must & ion exchanging
2mm inside wood's surface
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc

12. What is the best method to reduce the acidity of must?
water evaporates through barrel more than alcohol
blending
Separate stems from must
higher pressure and more cycles of pressing

13. What are five common fining agents used in wine making?
Fruit set - Verasion
pigment
bentonite - activated carbon - gelatin - egg whites - PVPP
10 - 13%

14. What is thermo-vinification?
breaks skin's tissue
Deep cooling - imposing stress on yeast - adding alcohol
pre-heating grapes or must to enhance low color intensity
Leuconostoc-oenus

15. What fraction if grape weight is in the free run and press run if you are making red wine?
Total acidity
60% free run; 65% press run
OH (hydroxyl); tannins
3 - 4mm inside wood's surface

16. What polyeric compounds tend to cause colloid coagulation in wine?
mold; all kinds of wine spoilage (micro-organism)
saccharomyces bayamus
varietal flavor - color - and tannin compounds
pectins

17. What are the major techniques used for acid correction when it is deficient?
Carbonic maceration
blending with high acid must & ion exchanging
Lactic
overcoming defects - balancing the wine - enhancing complexity

18. What are the two styles of Burgundy barrels?
20% - 40%
alcohol evaporates through barrel wall more than water
Traditional and Export
Ratio of fructose is greater than glucose

19. What two countries represent at least 70% of cork production?
non-flavonoid phenols
Portugal and Spain
Ratio of fructose is greater than glucose
mold; all kinds of wine spoilage (micro-organism)

20. What is the purpose of the crush?
tannins
Break skins to allow release of juice
9
20% - 40%

21. The higher compound levels from the press run are related to what action during the making of the press run?
Citric
pressure level exerted and type of pressure used
overcoming defects - balancing the wine - enhancing complexity
10 - 13%

22. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?
9
White Riesling - Gewurtzraminer - Muscat - Sylvaner - Chenin Blanc
Yeast inhibitors - pasteurization - sterile filtration
Acetic acid

23. What are the two styles of a Bordeaux barrel?
Chateau and Export
around the time of verasion (when the grapes change colors)
Yeast inhibitors - pasteurization - sterile filtration
Citric

24. What is tonnage per acre that is the break-even point for doing mechanical harvesting?
4 tons per acre
no time in loading & discharging
72 - 82 degrees F
clears juice from its lees

25. Alcohol has what impact on yeast growth?
varietal flavor - color - and tannin compounds
inhibits
sugar concentration - temperature - alcohol concentration - nutrients - oxygen and chemicals present
Very early morning until noon

26. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?
Citric
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
color & tannin extraction
22 - 30 degrees C; 72 - 86 F

27. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?
7 - 10 years
Starting might be difficult and it could stop too soon.
mold; all kinds of wine spoilage (micro-organism)
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

28. What occurs during racking?
72 - 82 degrees F
Muscat
clarify and aerate
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

29. What is the purpose of racking wine?
Clarify / aerate wine - separate solids
OH (hydroxyl); tannins
Portugal and Spain
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

30. What are three kinds of batch presses that have historically been used in wine production?
breaks skin's tissue
clarify and aerate
vertical basket - horizontal and bladder press
chaptalization

31. What are the extracted compounds from oak?
Glucose and Fructose
Limousin - Burgundy - Allien - Troncais - and Vosges
non-flavonoid phenols
high

32. What are the main acids in grapes?
Air conditioning
Tartaric and Malic
early racking - early fining - sulfur-dioxide added
30 -40 years

33. 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?
pigments - tannins - acidity
Acetic acid
protect against oxidation - protect against microbial spoilage
color - tannin and body

34. What is the most practical and most frequent method of correcting acidity in wine?
acid adjustment
46 -57 degrees F
Chateau and Export
Ratio of fructose is greater than glucose

35. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?
total acidity & ph
3
Ratio of fructose is greater than glucose
Solid particles suspended in the must after crushing / pressing

36. What is a major advantage and disadvantage to mechanical harvesting?
60% free run; 70% press run
pre-heating grapes or must to enhance low color intensity
72 - 82 degrees F
advantage - allows picking grapes at night when temperature is low; disadvantage - major portion of skins are broken

37. Define lees.
total acidity (concentration of acids)
Solid particles suspended in the must after crushing / pressing
Bordeaux - Burgundy - and Alsace
60% free run; 65% press run

38. What is the common name for a fermentation technique that does not require crushing or de-stemming?
72 - 82 degrees F
Yeast inhibitors - pasteurization - sterile filtration
9
Carbonic maceration

39. After planting - how soon can the first wine cork quality bark be stripped from the tree?
early racking - early fining - sulfur-dioxide added
blending
Chateau and Export
40 -45 years

40. What are three types of toasting?
high
60% free run; 65% press run
Light - medium and heavy
protect against oxidation - protect against microbial spoilage

41. Flavors in wine are basically derived from what acid?
3 - 4mm inside wood's surface
cinnamic acid
More ripe the fruit - less time required for skin contact
10 - 14 degrees C

42. What are the five most common grapes used to produce late harvest wines?
around the time of verasion (when the grapes change colors)
Total acidity
color & tannin extraction
Riesling - Guwurtztraminer - Savignon Blanc - Semillon - Hungarian Tokay

43. What parameters can be corrected by blending?
Cabernet Sauvignon - Merlot - Zinfandel - Sauvignon Blanc - Semillion - Muscat
Light - medium and heavy
acidity - ph - alcohol - color - tannins - varietal aroma - freshness - fruitiness
pectins

44. Sugar addition is also known by what name?
3 - 4mm inside wood's surface
75% must; 16% skins; 4% seeds - 5% stems
vanillic acid and ellagic acid
chaptalization

45. What type of climate zone produces grapes that are high in acid?
Carbonic maceration
cool regions
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
clarify and aerate

46. What are two acids most commonly extracted from oak?
vanillic acid and ellagic acid
% alcohol = 0.58 x (Brix - 2.1) x density - 0.58 x (24 - 2.1) x 1.12 = 14.22%
blend varieties - vintages of same variety - locations of same variety - lots of the same vintage
85 - 90%

47. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?
tolerance to different conditions - different by-products during fermentation; flocculation capabilities (i.e. the ability to remove sediment)
protect cork from cork borers - improve bottle appearance - brand identity
glycerol; methanol; succinic acid; lactic acid;
anthocyanins (flavonoid pigments found in red/purplish fruits and vegetables)

48. What fractions of grape weight is in the free run and press run if you are making white wine?
pigment
60% free run; 70% press run
Bordeaux - and Burgundy
Starting might be difficult and it could stop too soon.

49. What term is used to describe the absorption of oxygen that is common in white wine making?
high
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)
75% must; 16% skins; 4% seeds - 5% stems
oxidation

50. Blending is used in order to achieve what goals?
17 - 20 degrees C
Reduction of malic acid during ripening period
overcoming defects - balancing the wine - enhancing complexity
Off-dry table wines (1 - 2.5%) - sweet dessert wines (3% - 28%) - late harvest (8 - 12%)

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Viniculture

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests