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 are 3 methods to control temperature in wine making?






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






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






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






5. What are the goals of oak aging wine?






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

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7. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






8. What are three types of toasting?






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






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

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






12. What are the two styles of a Bordeaux barrel?






13. Define lees.






14. What is the purpose of the crush?






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






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






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






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






19. When is the best time of day to hand harvest?






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






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






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






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






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






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






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






27. What media conditions control yeast growth?






28. What is thermo-vinification?






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






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






31. What are the extracted compounds from oak?






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






33. Sugar addition is also known by what name?






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






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






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






37. What occurs during racking?






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






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






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






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






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






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






44. Alcohol has what impact on yeast growth?






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






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






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






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






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






50. What group of compounds give wine color?