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 media conditions control yeast growth?






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






3. What are the objectives of fining?






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






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






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






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






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






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






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






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






12. At what time should irrigation be stopped if dry farming techniques are being used?






13. What is the normal starting temperature for red wine must to start fermentation?






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






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






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






17. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






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






28. What is the purpose of the crush?






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






30. Alcohol has what impact on yeast growth?






31. What are the main French oak regions?






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






33. In what grape is some skin contact almost always used during white wine making?






34. What is the purpose of de-stemming?






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






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






37. What is the purpose of a lees filter?






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

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39. Titratable acidity is better known by what name?






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






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






42. How does the production of late harvest wine differ from normal still wine?






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






44. What are the two styles of a Bordeaux barrel?






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






46. What two countries represent at least 70% of cork production?






47. Define lees.






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






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






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