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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 four types of skin contact that occur in red wine making?






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






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






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






5. What parameters can be corrected by blending?






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






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






8. What occurs during racking?






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






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






11. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






14. What are the two styles of Burgundy barrels?






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






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






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






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






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






20. What group of compounds give wine color?






21. What are the goals of oak aging wine?






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






23. What are the objectives of fining?






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

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






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






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






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






29. What are three types of toasting?






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






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






32. What acid is commonly found in grapes that have been infected with Botrytis Cinerea?






33. What are the common practices to inhibit MLF?






34. 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?






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






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






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






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






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






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






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






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






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






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






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






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






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






48. What is thermo-vinification?






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






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







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