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






2. Cold stabilization removes what acid in must?






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






4. What function does a capsule serve?






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






6. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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






9. What parameters can be corrected by blending?






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






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






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






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






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

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






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






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






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






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






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






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






22. What yeast will remain active at high alcohol levels?






23. What fractions of grape weight is in the free run and press run if you are making white wine?






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






25. When is the best time to add sugar to the must?






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






27. What occurs during racking?






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






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






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






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






32. What is the purpose of racking wine?






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






34. What is the preferred temperature range for white wine making?






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






36. What is the purpose of de-stemming?






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






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






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






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






41. What are the common practices to inhibit MLF?






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






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






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






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






46. What grapes are commonly used in a Bordeaux bottle?






47. Define lees.






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






49. What is the purpose of a lees filter?






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