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






2. What is the minimum temp for MLF to occur?






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






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






5. What are the two major categories into which wine presses are grouped?






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






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






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






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






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






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






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






13. What are the objectives of fining?






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






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






16. What is a major by-product of MLF?






17. What are the extracted compounds from oak?






18. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






19. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






22. 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


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






24. Alcohol has what impact on yeast growth?






25. Define lees.






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






27. What occurs during racking?






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






29. Titratable acidity is better known by what name?






30. What media conditions control yeast growth?






31. What are the two key sugars in grapes?






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






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






34. What is the purpose of racking wine?






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






36. What function does a capsule serve?






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






38. What is the oak used in cork production?






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






40. What family of grapes can typically develop bitterness if there is skin contact?






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






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






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






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






45. What is thermo-vinification?






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






47. What are the two styles of Burgundy barrels?






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






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






50. What is the purpose of de-stemming?