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 purpose of de-stemming?






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






3. What is the importance of humidity in barrel aging below 60% RH?






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

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5. What are the five most common grapes used to produce late harvest wines?






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






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






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






9. For how many years can compounds be extracted from a barrel?






10. What are the main acids in grapes?






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






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






13. Cold stabilization removes what acid in must?






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






15. What are five common fining agents used in wine making?






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






17. What parameters can be corrected by blending?






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






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






20. Titratable acidity is better known by what name?






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






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






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






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






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






26. What are the two styles of Burgundy barrels?






27. What are the main French oak regions?






28. Alcohol has what impact on yeast growth?






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






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






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






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






33. What are the two types of acidity problems commonly found in wine?






34. What are the most common reasons for a stuck fermentation?






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






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






37. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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






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






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






42. What are the extracted compounds from oak?






43. What is the oak used in cork production?






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






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






46. What group of compounds give wine color?






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






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






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

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