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 polyeric compounds tend to cause colloid coagulation in wine?






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






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






4. What are the main acids in grapes?






5. What is the purpose of a lees filter?






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






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






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






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






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






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






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

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






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






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






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






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






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






19. Cold stabilization removes what acid in must?






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






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






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






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






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






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






26. What are the goals of oak aging wine?






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






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






29. What are the common practices to inhibit MLF?






30. What is the length of skin contact in white wines if "long contact" occurs?






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






32. What media conditions control yeast growth?






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






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






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






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






37. What is thermo-vinification?






38. Alcohol has what impact on yeast growth?






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






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






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






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






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






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






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






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






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






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






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






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