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 family of grapes can typically develop bitterness if there is skin contact?






2. What are the two key sugars in grapes?






3. Sugar addition is also known by what name?






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






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






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






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






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






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






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






11. What is thermo-vinification?






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






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






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






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






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






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






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

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19. 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?






20. Cold stabilization removes what acid in must?






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






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






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

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






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






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






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






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






29. What parameters can be corrected by blending?






30. Define lees.






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






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






33. What is the purpose of racking wine?






34. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






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






38. What function does a capsule serve?






39. What are the main French oak regions?






40. What is the length of skin contact in white wines if "long contact" occurs?






41. What occurs during racking?






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






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






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






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






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






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






48. What is the purpose of a lees filter?






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






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