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






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






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






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






5. How does the production of late harvest wine differ from normal still wine?






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






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






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






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






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






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






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






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






14. Alcohol has what impact on yeast growth?






15. What are five different materials used in storage containers?






16. What are the two styles of Burgundy barrels?






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






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






19. What polyeric compounds tend to cause colloid coagulation in wine?






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






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

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


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






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

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


24. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






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






27. What are the four types of skin contact that occur in red wine making?






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






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






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






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






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






33. What media conditions control yeast growth?






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






35. What is the purpose of a lees filter?






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






37. What is the purpose of racking wine?






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






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






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






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






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






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






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






45. What occurs during racking?






46. Define lees.






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






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






49. What are the main French oak regions?






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







Sorry!:) No result found.

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