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






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






3. Alcohol has what impact on yeast growth?






4. What is the purpose of a lees filter?






5. What is the purpose of the crush?






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






7. What is the purpose of racking wine?






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






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






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






11. What are the goals of oak aging wine?






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






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






14. What is the overall weight composition of grape clusters?






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






16. What is a major by-product of MLF?






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






18. Define lees.






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






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






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






22. Sugar addition is also known by what name?






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






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






25. What are the two key sugars in grapes?






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






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






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






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






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






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






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






33. In what grape is some skin contact almost always used during white wine making?






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






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






36. What two container materials must be lined before they can be used to store wine?






37. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






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






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






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






45. Titratable acidity is better known by what name?






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






47. What are the main French oak regions?






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






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






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







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