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 happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






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






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






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






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






26. What are the two styles of Burgundy barrels?






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






28. How often should long termed cellar wines be re-corked?






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






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

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






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






33. What are the goals of oak aging wine?






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






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






36. What two container materials must be lined before they can be used to store wine?






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






38. What is the purpose of the crush?






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






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






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






42. What are the two key sugars in grapes?






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






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






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






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






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






48. What are the five most common grapes used to produce late harvest wines?






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






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