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






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






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






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






5. Sugar addition is also known by what name?






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






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






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






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






10. What group of compounds give wine color?






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






12. What is the depth of toasting when it is a heavy toast?

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






14. What occurs during racking?






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

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






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






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






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






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






21. What are the main French oak regions?






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






23. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






24. What are the common practices to inhibit MLF?






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






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






27. What are three types of toasting?






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






29. What parameters can be corrected by blending?






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






31. What is the purpose of a lees filter?






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






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






34. What is the oak used in cork production?






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






36. Alcohol has what impact on yeast growth?






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






38. What function does a capsule serve?






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






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






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






42. What is thermo-vinification?






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






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






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






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






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






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






49. What are the two styles of Burgundy barrels?






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