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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. What polyeric compounds tend to cause colloid coagulation in wine?






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






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






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






6. What grapes are commonly used in a flute/Alsace bottle?






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






8. Alcohol has what impact on yeast growth?






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






10. What is the purpose of the crush?






11. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






21. 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?






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






23. Define lees.






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






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






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






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






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






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






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






31. What are the main acids in grapes?






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






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






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






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






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






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






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






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






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






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






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






43. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






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






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






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






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






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






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

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