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






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






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






4. What are common techniques to reduce the acidity of must?






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






6. Alcohol has what impact on yeast growth?






7. Sugar addition is also known by what name?






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






9. What is the purpose of a lees filter?






10. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






11. What is the purpose of racking wine?






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






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






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






15. What occurs during racking?






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






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






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






19. What are the primary advantages of a continuous press over batch presses?






20. Cold stabilization removes what acid in must?






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






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






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






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






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






26. What are the goals of oak aging wine?






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






28. What are the two styles of Burgundy barrels?






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






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






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






32. What are the two key sugars in grapes?






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






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






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






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






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






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






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






40. What parameters can be corrected by blending?






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






42. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






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






44. 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?






45. What group of compounds give wine color?






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






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






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






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






50. What are the main French oak regions?







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