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






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






3. What are the two key sugars in grapes?






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

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






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






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






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






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






10. What are two types of oxidation that occur in wine making and when do they occur?






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






12. What are 3 methods to control temperature in wine making?






13. What media conditions control yeast growth?






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






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






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






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






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






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






20. What group of compounds give wine color?






21. Sugar addition is also known by what name?






22. What fraction (as a percentage range) of the total must is often left with stems in the production of red wines?






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






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






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






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






27. Press run is often used in what ways to enrich a final wine?






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






29. What are the goals of oak aging wine?






30. What is the normal starting temperature for red wine must to start fermentation?






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






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






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






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






35. What happens to the sugar concentrations when Botrytis Cinerea occurs?






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






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






38. What are the two types of acidity problems commonly found in wine?






39. What are three types of toasting?






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






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






42. What are the primary advantages of a continuous press over batch presses?






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






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






45. Alcohol has what impact on yeast growth?






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






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






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






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






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







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