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






2. Alcohol has what impact on yeast growth?






3. What are the two key sugars in grapes?






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






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






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

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






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






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






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






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






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






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






14. What is the purpose of a lees filter?






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






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






17. What are the goals of oak aging wine?






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






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






20. What are the common practices to inhibit MLF?






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






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






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






24. What parameters can be corrected by blending?






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






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






27. What occurs during racking?






28. What is thermo-vinification?






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






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






31. What is the desirable bacteria genus for starting MLF in wine?






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






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






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






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






36. What is the purpose of the crush?






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






38. What function does a capsule serve?






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






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






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






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






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






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






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






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






47. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






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






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






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