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 polyeric compounds tend to cause colloid coagulation in wine?






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






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






4. What occurs during racking?






5. What are five common fining agents used in wine making?






6. What is thermo-vinification?






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






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






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

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






11. What are the goals of oak aging wine?






12. What are the two acidity parameters that are used to describe the acidity of must?






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






14. Titratable acidity is better known by what name?






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






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






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






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






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






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






21. What are the main acids in grapes?






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






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






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

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25. Name three of the most common methods for stopping fermentation or to allow for later re-fermentation.






26. Define lees.






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






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






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






30. What are the four types of skin contact that occur in red wine making?






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






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






33. 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?






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






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






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






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






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






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






40. What are three types of toasting?






41. What is the purpose of de-stemming?






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






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






44. What are the main French oak regions?






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






46. What is the purpose of the crush?






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






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






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






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