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

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2. What media conditions control yeast growth?






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






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






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






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

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7. What are three types of toasting?






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






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






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

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






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






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

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






16. Phenolic extraction is greatest at low or high must temperatures?






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






18. What occurs during racking?






19. What are the goals of oak aging wine?






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






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






22. What is the purpose of de-stemming?






23. What is the preferred temperature range for red wine making?






24. What are two types of oxidation that occur in wine making and when do they occur?






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






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






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






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






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






30. What are the objectives of fining?






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






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






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






34. What function does a capsule serve?






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






36. What are the two key sugars in grapes?






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






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






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






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






41. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






42. What is the purpose of racking wine?






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






44. What are two acids most commonly extracted from oak?






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






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






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






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






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






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