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






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






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






4. What occurs during racking?






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






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






7. What is the purpose of de-stemming?






8. What are the extracted compounds from oak?






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






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






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






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






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






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






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






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






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






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






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






20. What parameters can be corrected by blending?






21. What function does a capsule serve?






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






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






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






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






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






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






28. What is the desirable bacteria genus for starting MLF in wine?






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






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






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






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






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






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






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






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






37. What is the depth of toasting when it is a medium toast?

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






39. What acid usually is detected in the evolution or finish of a wine that has a slightly bitter taste and aids in swallowing food?






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






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






42. What is the purpose of racking wine?






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






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






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






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

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47. What group of compounds give wine color?






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






49. What are the two ways that late harvest grapes concentrate sugar?






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