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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






2. What is the oak used in cork production?






3. What is the most practical and most frequent method of correcting acidity in wine?






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






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






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






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






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






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






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






11. What are three kinds of batch presses that have historically been used in wine production?






12. What media conditions control yeast growth?






13. What is the purpose of a lees filter?






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






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






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






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






18. What are the special characteristics of yeast that must be considered when choosing a yeast for wine making?






19. What is thermo-vinification?






20. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






22. Define lees.






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






24. What are the main French oak regions?






25. The acidic (sour) taste in wine is most dependent on which acidity paramater?






26. Cold stabilization removes what acid in must?






27. What are the objectives of fining?






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






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






30. Does ripeness of the fruit have any impact on skin contact in white wine?






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






32. What parameters can be corrected by blending?






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






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






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






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






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






38. What function does a capsule serve?






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






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






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






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

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






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






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






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






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






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






49. What are the main acids in grapes?






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