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. Titratable acidity is better known by what name?






2. What is the minimum temp for MLF to occur?






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






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






5. Alcohol has what impact on yeast growth?






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

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






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






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






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






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






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






13. What are the names of the main barrel shapes?






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






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






16. What is the purpose of a lees filter?






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






18. Define lees.






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






20. What is the oak used in cork production?






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






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






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






24. What is the overall weight composition of grape clusters?






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






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

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27. What is thermo-vinification?






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






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






30. Sugar addition is also known by what name?






31. What are the main acids in grapes?






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






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






34. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






37. What are the extracted compounds from oak?






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






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






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






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






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






43. What are the goals of oak aging wine?






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






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






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






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






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






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






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