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






2. What are the common practices to inhibit MLF?






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






4. Titratable acidity is better known by what name?






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






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






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






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






9. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






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






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

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






14. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






17. What are the main acids in grapes?






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






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






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






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






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






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






24. What parameters can be corrected by blending?






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






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






27. After the first harvest - how often can the bark be stripped from the oak trees?






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






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






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






31. What are the two styles of Burgundy barrels?






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

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






34. What is the main reason for acid deficiency in must?






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






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






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






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






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

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40. What are the two ways that late harvest grapes concentrate sugar?






41. What is thermo-vinification?






42. 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?






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






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






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






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






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






48. What are the objectives of fining?






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






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







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