Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 family of grapes can typically develop bitterness if there is skin contact?






2. What are the main acids in grapes?






3. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






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






7. What are the objectives of fining?






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






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






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






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






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

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






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






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






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






17. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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

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






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






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






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






29. What is thermo-vinification?






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






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






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






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






34. What is the oak used in cork production?






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






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






37. What is the best method to reduce the acidity of must?






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






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






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






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






42. What are the primary disadvantages of a continuous press over batch presses?

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






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






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






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






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






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






49. What happens to the sugar concentrations when Botrytis Cinerea occurs?






50. What is the minimum temp for MLF to occur?