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 is the depth of toasting when it is a light toast?






2. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






4. What media conditions control yeast growth?






5. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






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






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






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






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






12. What is the importance of humidity in barrel aging below 60% RH?






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






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






15. What are the extracted compounds from oak?






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






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






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






19. Sugar addition is also known by what name?






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






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






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






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






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






25. What are the main acids in grapes?






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






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

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28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






29. Titratable acidity is better known by what name?






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






31. What parameters can be corrected by blending?






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






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






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






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






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






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






38. What is the depth of toasting when it is a medium toast?

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






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






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






42. What are the common practices to inhibit MLF?






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






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






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






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






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






48. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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