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. Flavors in wine are basically derived from what acid?






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






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






4. Define lees.






5. What are the two key sugars in grapes?






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






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






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






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






10. What are the main French oak regions?






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






12. What occurs during racking?






13. What parameters can be corrected by blending?






14. What is the oak used in cork production?






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






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






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






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






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

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






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






22. What are the two keys stages of berry development?






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






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






25. What are the major techniques used for acid correction when it is deficient?






26. What are the extracted compounds from oak?






27. For how many years can compounds be extracted from a barrel?






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






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






30. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






32. What are three types of toasting?






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






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






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






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






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






38. What is the purpose of de-stemming?






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






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






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






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

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






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






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






46. What are the goals of oak aging wine?






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






48. What are the objectives of fining?






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






50. What is the purpose of racking wine?