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






2. What are the objectives of fining?






3. What is the most practical and most frequent method of correcting acidity in wine?






4. What is the purpose of the crush?






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






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






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






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






9. Sugar addition is also known by what name?






10. What occurs during racking?






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






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






13. What are the goals of oak aging wine?






14. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






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






18. What are the extracted compounds from oak?






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






20. Titratable acidity is better known by what name?






21. At what time should irrigation be stopped if dry farming techniques are being used?






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






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






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






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






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






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






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






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






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






31. What fractions of grape weight is in the free run and press run if you are making white wine?






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






33. What is the overall weight composition of grape clusters?






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






35. Alcohol has what impact on yeast growth?






36. Define lees.






37. What is the oak used in cork production?






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






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






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






41. What grapes are commonly used in a Bordeaux bottle?






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






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






44. What is the desirable bacteria genus for starting MLF in wine?






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






46. What function does a capsule serve?






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






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






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

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50. 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?







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