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






2. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






4. What are the objectives of fining?






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






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






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






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






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






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






11. What is the purpose of racking wine?






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






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

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






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






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






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






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






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






20. Cold stabilization removes what acid in must?






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






22. What is the oak used in cork production?






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






24. What are three kinds of batch presses that have historically been used in wine production?






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






26. What function does a capsule serve?






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






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






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






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






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






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






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






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






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






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






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






38. What is thermo-vinification?






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






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






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

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






43. What are the extracted compounds from oak?






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






45. What is the length of skin contact in white wines if "short contact" occurs?






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

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






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






49. What media conditions control yeast growth?






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