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 the extracted compounds from oak?






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






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






4. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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

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






7. What are the main acids in grapes?






8. What is the purpose of the crush?






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






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






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






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

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13. What is the length of skin contact in white wines if "short contact" occurs?






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






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






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






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






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






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






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






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






22. What negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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

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25. What media conditions control yeast growth?






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






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






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






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






30. What is the purpose of de-stemming?






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






32. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






34. What are the main French oak regions?






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






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






37. What are the goals of oak aging wine?






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






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

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






41. What are the two key sugars in grapes?






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






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






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






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






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






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






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






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






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