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






2. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






3. Press run is often used in what ways to enrich a final wine?






4. What are the extracted compounds from oak?






5. What is the oak used in cork production?






6. 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?






7. What group of compounds give wine color?






8. What grapes are commonly used in a flute/Alsace bottle?






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






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






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






12. What parameters can be corrected by blending?






13. What grapes are commonly used in a Burgundy bottle?






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






15. What is the purpose of a lees filter?






16. What yeast will remain active at high alcohol levels?






17. What are three kinds of batch presses that have historically been used in wine production?






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






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






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






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






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






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






24. What is the depth of toasting when it is a light toast?






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






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






27. What is the purpose of the crush?






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






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






30. Sugar addition is also known by what name?






31. Titratable acidity is better known by what name?






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






33. Alcohol has what impact on yeast growth?






34. What is the minimum starting temperature for white wine must to start fermentation?






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






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






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






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






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






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






41. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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






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






45. What is the purpose of de-stemming?






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

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






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

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






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