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 Muscat or Semillon clusters for fermentation?






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






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






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






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






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






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






8. What are the common practices to inhibit MLF?






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






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






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






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






13. Alcohol has what impact on yeast growth?






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


17. 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?






18. What are the two key sugars in grapes?






19. What occurs during racking?






20. What are three types of toasting?






21. What is a major by-product of MLF?






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






23. Which are more easily extracted during fermentation - pigment or tannins?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


25. What are the two ways that late harvest grapes concentrate sugar?






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






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






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






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






30. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






32. What is the oak used in cork production?






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






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






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






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






37. What is thermo-vinification?






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






39. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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






48. Define lees.






49. What are the two styles of Burgundy barrels?






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