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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 the importance of humidity in barrel aging below 60% RH?






2. What are the most common reasons for a stuck fermentation?






3. What group of compounds give wine color?






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






5. What family of grapes can typically develop bitterness if there is skin contact?






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






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






8. What is the oak used in cork production?






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






10. What is the purpose of a lees filter?






11. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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






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






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






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






22. Define lees.






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






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






25. What is the minimum temp for MLF to occur?






26. What is the purpose of the crush?






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






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






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






30. What is the preferred temperature range for red wine making?






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






32. After the first harvest - how often can the bark be stripped from the oak trees?






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

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






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






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






37. What are the common practices to inhibit MLF?






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






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






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






41. Phenolic extraction is greatest at low or high must temperatures?






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






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






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






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






46. What is the main reason for acid deficiency in must?






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






48. What is the length of skin contact in white wines if "short contact" occurs?






49. What is thermo-vinification?






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







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