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






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






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






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






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






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






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






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






9. What are the objectives of fining?






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






11. Sugar addition is also known by what name?






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






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






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






15. What are the common practices to inhibit MLF?






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






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






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






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






20. Name three components that are higher in the press run than the free run.






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

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






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






24. What is the purpose of racking wine?






25. What are the extracted compounds from oak?






26. What is the normal starting temperature for red wine must to start fermentation?






27. What are three types of toasting?






28. What are the two types of acidity problems commonly found in wine?






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






30. At what time should irrigation be stopped if dry farming techniques are being used?






31. What is thermo-vinification?






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






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






34. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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

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






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






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






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






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






48. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






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