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






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






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






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






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






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






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

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






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






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






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






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






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






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






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






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






17. What type of climate zone produces grapes that are high in acid?






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






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






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

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






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






23. What are the extracted compounds from oak?






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






25. Titratable acidity is better known by what name?






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






27. What are the main acids in grapes?






28. High acid concentrations in fruit are usually caused by what common occurrence?






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






30. What are the four types of skin contact that occur in red wine making?






31. What are the primary advantages of a continuous press over batch presses?






32. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






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






35. What are five different materials used in storage containers?






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






37. What are 3 methods to control temperature in wine making?






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






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






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






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






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






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






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






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






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






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






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






49. What occurs during racking?






50. What are the names of the main barrel shapes?