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Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 is a major advantage and disadvantage to mechanical harvesting?






2. What two countries represent at least 70% of cork production?






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






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






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






6. What are the objectives of fining?






7. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






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






15. What grapes are commonly used in a flute/Alsace bottle?






16. What are three types of toasting?






17. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






18. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






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






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






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






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






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






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






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






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






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






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






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






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

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






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






33. What media conditions control yeast growth?






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






35. In general - which produces better wine - free run or press run?






36. What is the purpose of racking wine?






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






38. Define lees.






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






40. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






41. What is thermo-vinification?






42. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






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






44. The skins being removed from the production of rose wines can be added to the must of red wine - during fermentation - to enhance what characteristics of the wine?






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






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






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






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






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






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







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