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 polyeric compounds tend to cause colloid coagulation in wine?






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






3. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






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






5. What is the preferred temperature range for red wine making?






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






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






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






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






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






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






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

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






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






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






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






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






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






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






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






22. What are the goals of oak aging wine?






23. What is the purpose of the crush?






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






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






26. Sugar addition is also known by what name?






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






28. What is a major advantage and disadvantage to mechanical harvesting?






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






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






31. What is the purpose of a lees filter?






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






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






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






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






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






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






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






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






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






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






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






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






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






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






48. What are two acids most commonly extracted from oak?






49. What occurs during racking?






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