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. Sugar addition is also known by what name?






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






3. Alcohol has what impact on yeast growth?






4. The higher compound levels from the press run are related to what action during the making of the press run?






5. What are the goals of oak aging wine?






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

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






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






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






10. After planting - how soon can the first wine cork quality bark be stripped from the tree?






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






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






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






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






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






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






17. What are the two types of acidity problems commonly found in wine?






18. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






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






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






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






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






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






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






27. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






28. What are the most common reasons for a stuck fermentation?






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






30. What are the four types of skin contact that occur in red wine making?






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






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






33. What are three types of toasting?






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






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






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






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






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






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






40. What is the purpose of de-stemming?






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






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






43. What parameters can be corrected by blending?






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






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






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






47. What grapes are commonly used in a flute/Alsace bottle?






48. What are the two key sugars in grapes?






49. What media conditions control yeast growth?






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