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






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






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






4. Alcohol has what impact on yeast growth?






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






6. What is the purpose of the crush?






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






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






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






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

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11. If an age able white wine is being produced what impact does skin contact have?






12. 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?






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






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






15. What fractions of grape weight is in the free run and press run if you are making white wine?






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






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






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






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






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

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






22. What function does a capsule serve?






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






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






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






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






27. What grapes are commonly used in a Bordeaux bottle?






28. What media conditions control yeast growth?






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






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






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






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






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






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






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






36. What are the extracted compounds from oak?






37. What are 3 methods to control temperature in wine making?






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






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






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






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






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






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






44. Fermented free run is what % of the total wine volume?






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






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






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






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






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






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