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






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






4. What is the purpose of a lees filter?






5. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






8. What are five different materials used in storage containers?






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






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






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






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






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






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






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






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






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






18. What are the two styles of Burgundy barrels?






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






20. Define lees.






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






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






23. Alcohol has what impact on yeast growth?






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






25. What are the primary advantages of a continuous press over batch presses?






26. In general - which produces better wine - free run or press run?






27. What are the main acids in grapes?






28. What are common techniques to reduce the acidity of must?






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






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






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






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






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






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

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35. What is the purpose of de-stemming?






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






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






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






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






40. What is thermo-vinification?






41. What are three types of toasting?






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






43. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






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






45. 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?






46. What are the five most common grapes used to produce late harvest wines?






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






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






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






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