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






2. Which are more easily extracted during fermentation - pigment or tannins?






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






4. What are the three most common still wine bottle shapes used today?






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






6. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






7. What function does a capsule serve?






8. What are the extracted compounds from oak?






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






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






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






12. What are the goals of oak aging wine?






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






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






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






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






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






18. What occurs during racking?






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






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






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






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

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






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






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






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






27. Titratable acidity is better known by what name?






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






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






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






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






32. What are the five most common grapes used to produce late harvest wines?






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






34. Alcohol has what impact on yeast growth?






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






36. What are the main acids in grapes?






37. What is the purpose of a lees filter?






38. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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

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






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






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






43. What media conditions control yeast growth?






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






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






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






47. What are three types of toasting?






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






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






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