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 are five common fining agents used in wine making?






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






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






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






5. How often should long termed cellar wines be re-corked?






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






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






8. What is the purpose of racking wine?






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






10. What is the purpose of de-stemming?






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






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






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






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






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






16. What are the objectives of fining?






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






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






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






20. What is the oak used in cork production?






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






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






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






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






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






26. Sugar addition is also known by what name?






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

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28. What two container materials must be lined before they can be used to store wine?






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






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






31. What are the main French oak regions?






32. Titratable acidity is better known by what name?






33. What media conditions control yeast growth?






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






35. What are the extracted compounds from oak?






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






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






38. Cold stabilization removes what acid in must?






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






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






41. What function does a capsule serve?






42. Define lees.






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






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






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






46. Alcohol has what impact on yeast growth?






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






48. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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