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 is the depth of toasting when it is a heavy toast?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


2. What are the common practices to inhibit MLF?






3. What is the oak used in cork production?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


6. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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






11. What are the two key sugars in grapes?






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






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






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






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






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






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






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






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






20. Alcohol has what impact on yeast growth?






21. What is the minimum temp for MLF to occur?






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






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






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






25. At what time should leaf removal occur to keep berry clusters from being over-shadowed?






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






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






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






29. What are the extracted compounds from oak?






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






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






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






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






34. What are the goals of oak aging wine?






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






36. What is the purpose of a lees filter?






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






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






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






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






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






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






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






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






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






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






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






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






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






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