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






2. What is the purpose of the crush?






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






4. What are the common practices to inhibit MLF?






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






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

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7. In what grape is some skin contact almost always used during white wine making?






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






9. What are the extracted compounds from oak?






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






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






12. What are three types of toasting?






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






14. What is the main reason for acid deficiency in must?






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






16. Sugar addition is also known by what name?






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






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






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






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






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






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






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






24. What media conditions control yeast growth?






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






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






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






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






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






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

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31. What are the two key sugars in grapes?






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






33. What is the preferred temperature range for white wine making?






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






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






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






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






38. What group of compounds give wine color?






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






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






41. What function does a capsule serve?






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






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






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






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






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






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






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






49. What is the purpose of racking wine?






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







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