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 negative flavors can be found in wines that weren't sufficiently de-stemmed?






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






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






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

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






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






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






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

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






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






11. What is the desirable bacteria genus for starting MLF in wine?






12. What media conditions control yeast growth?






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






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






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






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






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






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






19. What are the primary advantages of a continuous press over batch presses?






20. 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?






21. What are three types of toasting?






22. What function does a capsule serve?






23. What are the two keys stages of berry development?






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






25. What parameters can be corrected by blending?






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






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






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






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

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30. What term is used to describe the absorption of oxygen that is common in white wine making?






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






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






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






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






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






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






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






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






39. What grapes are commonly used in a Burgundy bottle?






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






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






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






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






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






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






46. Define lees.






47. What is the purpose of the crush?






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






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






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