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






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






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






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






5. What are 3 methods to control temperature in wine making?






6. What is the oak used in cork production?






7. What two countries represent at least 70% of cork production?






8. What media conditions control yeast growth?






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






10. What is the purpose of a lees filter?






11. Alcohol has what impact on yeast growth?






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






13. What are three types of toasting?






14. Flavors in wine are basically derived from what acid?






15. What are the extracted compounds from oak?






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






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






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






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






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






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






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






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






24. What is the importance of humidity in barrel aging below 60% RH?






25. What are the objectives of fining?






26. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






27. The higher compound levels from the press run are related to what action during the making of the press run?






28. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






30. What are the four types of skin contact that occur in red wine making?






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






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






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






34. What technique is commonly used to prepare white grapes for fermentation in the production of sparkling wine?






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






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






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






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






39. 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?






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






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






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






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






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

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


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






46. Does ripeness of the fruit have any impact on skin contact in white wine?






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






48. What grapes are commonly used in a Burgundy bottle?






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






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






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests