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 a major by-product of MLF?






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






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






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






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






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






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






8. What is the main reason for acid deficiency in must?






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






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






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






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






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






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






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






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






17. Stabilization is a term used to prevent what from occurring in the bottle?






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

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






20. What is the oak used in cork production?






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






22. What are three types of toasting?






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






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






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

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






27. Phenolic extraction is greatest at low or high must temperatures?






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






29. What are the extracted compounds from oak?






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






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






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






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






34. What is the purpose of the crush?






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

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






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






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






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






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






41. 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?






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






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






44. What media conditions control yeast growth?






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






46. Unfermented free run makes up what % of total extractable juice?






47. Cold stabilization removes what acid in must?






48. What is the purpose of de-stemming?






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






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