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 are 3 methods to control temperature in wine making?






2. What is the importance of humidity in barrel aging below 60% RH?






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






4. Cold stabilization removes what acid in must?






5. What are the goals of oak aging wine?






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






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






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






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






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






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






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






13. Unfermented free run makes up what % of total extractable juice?






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






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






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






17. What are the main acids in grapes?






18. What are three types of toasting?






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






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

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






22. What group of compounds give wine color?






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






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






25. What two countries represent at least 70% of cork production?






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






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






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






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






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






31. What are the extracted compounds from oak?






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






33. What type of climate zone produces grapes that are high in acid?






34. 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?






35. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






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






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

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






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






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






42. What occurs during racking?






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






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






45. In what grape is some skin contact almost always used during white wine making?






46. Sugar addition is also known by what name?






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






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






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






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