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 two acids most commonly extracted from oak?






2. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






3. What grapes are commonly used in a Bordeaux bottle?






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






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






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






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






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






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






10. What media conditions control yeast growth?






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






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






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






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






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






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






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

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18. What is thermo-vinification?






19. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






20. What are the main French oak regions?






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






22. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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

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24. What are three kinds of batch presses that have historically been used in wine production?






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

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26. Titratable acidity is better known by what name?






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






28. What are the extracted compounds from oak?






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






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






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






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






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






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






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






36. What are 3 methods to control temperature in wine making?






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






38. What group of compounds give wine color?






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






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






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






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






43. What function does a capsule serve?






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






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






46. What are the goals of oak aging wine?






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






48. What is the purpose of de-stemming?






49. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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