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 is the major advantage of hand harvesting over mechanical harvesting?






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






3. Stabilization is a term used to prevent what from occurring in the bottle?






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






5. Alcohol has what impact on yeast growth?






6. What is the purpose of racking wine?






7. 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?






8. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






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






11. What are the two key sugars in grapes?






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






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. Wine yeasts generally belongs to what genus of yeast?






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






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






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






18. What are common techniques to reduce the acidity of must?






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






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






21. What are the two styles of Burgundy barrels?






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






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






24. What are the extracted compounds from oak?






25. What parameters can be corrected by blending?






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






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






28. What are the main French oak regions?






29. What are the two keys stages of berry development?






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






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






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






33. What are two undesirable stereoisomers that might occur in wines if there is skin contact but unripe grapes?

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


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






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






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






37. What function does a capsule serve?






38. Titratable acidity is better known by what name?






39. Cold stabilization removes what acid in must?






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






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






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






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






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






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






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






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






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






49. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






50. What are the main acids in grapes?






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