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






2. What grapes are commonly used in a Bordeaux bottle?






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






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






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






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






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






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






9. What occurs during racking?






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






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






12. What parameters can be corrected by blending?






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






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






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






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






17. What are the goals of oak aging wine?






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






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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






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






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






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






29. What are the two styles of Burgundy barrels?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






35. What is the best method to reduce the acidity of must?






36. Alcohol has what impact on yeast growth?






37. What is the purpose of a lees filter?






38. When is the best time of day to hand harvest?






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






40. What are the objectives of fining?






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






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






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






44. What is the oak used in cork production?






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






46. What are the main acids in grapes?






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






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






49. What is the common method of controlling the fermentation temperature when barrel fermentation is employed?






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:



Major Subjects



Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Most popular tests