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






2. What are the two acidity parameters that are used to describe the acidity of must?






3. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






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

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6. What are the extracted compounds from oak?






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






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






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






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






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






12. Alcohol has what impact on yeast growth?






13. What function does a capsule serve?






14. What are the names of the main barrel shapes?






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






16. What are the objectives of fining?






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






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






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






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






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






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






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






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






25. Define lees.






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






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






28. What are the goals of oak aging wine?






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






30. Sugar addition is also known by what name?






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






32. What are the most common reasons for a stuck fermentation?






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






34. Any unfermented sugar in wine is a cause for chemical instability - what are methods to control or preserve wine from refermentation?






35. What group of compounds give wine color?






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






37. What media conditions control yeast growth?






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






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






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






41. What parameters can be corrected by blending?






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






43. What is the oak used in cork production?






44. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






45. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






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






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






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






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







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