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






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






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






4. What is the purpose of a lees filter?






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

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






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






8. When is the best time to add sugar to the must?






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






10. Sugar addition is also known by what name?






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






12. What are the goals of oak aging wine?






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






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






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






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






17. What two container materials must be lined before they can be used to store wine?






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






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






20. What is the oak used in cork production?






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






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






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






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






25. What is the best method to reduce the acidity of must?






26. What is the purpose of racking wine?






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






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






29. What is the purpose of de-stemming?






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






31. What is thermo-vinification?






32. Wine yeasts generally belongs to what genus of yeast?






33. What are the main acids in grapes?






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






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






36. High acid concentrations in fruit are usually caused by what common occurrence?






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






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






39. Which are more easily extracted during fermentation - pigment or tannins?






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






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






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






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






44. Titratable acidity is better known by what name?






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






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






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






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






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






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

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