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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 happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






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






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






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






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






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






10. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






12. Stabilization is a term used to prevent what from occurring in the bottle?






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






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






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






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






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

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






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






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






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






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






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






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






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






26. Titratable acidity is better known by what name?






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






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






29. Alcohol has what impact on yeast growth?






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






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






32. What are the common practices to inhibit MLF?






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






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






35. Cold stabilization removes what acid in must?






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






37. What are the two styles of Burgundy barrels?






38. What is the oak used in cork production?






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






40. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






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






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






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






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






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






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






47. What is the purpose of racking wine?






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






49. What is the purpose of a lees filter?






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