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. Flavors in wine are basically derived from what acid?






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






3. What two container materials must be lined before they can be used to store wine?






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






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






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

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






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






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






10. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






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






16. Sugar addition is also known by what name?






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






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






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

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20. What is the purpose of de-stemming?






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






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






23. What are the common practices to inhibit MLF?






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






25. What are the two key sugars in grapes?






26. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






29. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






30. What is the importance of humidity in barrel aging above 60% RH?






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






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






33. What term is used to describe the absorption of oxygen that is common in white wine making?






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






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






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






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






38. What is the oak used in cork production?






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






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

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






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






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






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






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






46. Theoretically - how many degrees can a fermentation rise during fermentation?






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






48. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






49. Cold stabilization removes what acid in must?






50. Name three components that are higher in the press run than the free run.