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 is the overall weight composition of grape clusters?






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






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






4. Titratable acidity is better known by what name?






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






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






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






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

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9. Sugar addition is also known by what name?






10. What function does a capsule serve?






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






12. What is the purpose of the crush?






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






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






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






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






17. What group of compounds give wine color?






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






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






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






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






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






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






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






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






26. Alcohol has what impact on yeast growth?






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






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






29. What are the common practices to inhibit MLF?






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






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






32. What parameters can be corrected by blending?






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






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






35. What is the purpose of a lees filter?






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






37. What are the goals of oak aging wine?






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






39. Cold stabilization removes what acid in must?






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






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






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






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






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






45. What is the purpose of de-stemming?






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






47. What is the oak used in cork production?






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






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






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