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






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






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






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






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






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






7. What are the two styles of a Bordeaux barrel?






8. What are the two acidity parameters that are used to describe the acidity of must?






9. What are the main French oak regions?






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






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






12. What is the purpose of de-stemming?






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






14. What parameters can be corrected by blending?






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






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






17. What are the main acids in grapes?






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






19. Press run is often used in what ways to enrich a final wine?






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






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






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






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






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






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






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






27. What are the objectives of fining?






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






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






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






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






32. Titratable acidity is better known by what name?






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






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






35. What media conditions control yeast growth?






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






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






38. What are the common practices to inhibit MLF?






39. What are three types of toasting?






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






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






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 main reason for acid deficiency in must?






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






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






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

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






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






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

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