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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. Define lees.






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






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






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






5. What is the purpose of the crush?






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






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






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






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






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






11. What are the acids most commonly used to correct the problem if there is insufficient acid in the must?






12. What are the extracted compounds from oak?






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






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






15. What are three kinds of batch presses that have historically been used in wine production?






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






17. Titratable acidity is better known by what name?






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






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






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






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






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






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






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






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






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






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






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






29. What are the two key sugars in grapes?






30. What parameters can be corrected by blending?






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






32. What is the purpose of a lees filter?






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

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






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






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






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






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






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

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






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






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






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






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






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






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






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






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






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






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







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