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 the major techniques used for acid correction when it is deficient?






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






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






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






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






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

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7. Define lees.






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






9. What are the common practices to inhibit MLF?






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

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






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






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






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






15. Sugar addition is also known by what name?






16. What are the three most common still wine bottle shapes used today?






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






18. What is the purpose of racking wine?






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






20. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






22. Name three components that are higher in the press run than the free run.






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






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






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






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






27. What media conditions control yeast growth?






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






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






30. 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?






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






32. What technique is commonly used to prepare Muscat or Semillon clusters for fermentation?






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






34. What are the extracted compounds from oak?






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






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






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






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






39. What is thermo-vinification?






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






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






42. What are the objectives of fining?






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






44. What parameters can be corrected by blending?






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






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






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






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






49. What function does a capsule serve?






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