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






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






3. What are the two key sugars in grapes?






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






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






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






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






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






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






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






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






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






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






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






15. What are the two most common sugars used to increase the sugar content of the must?






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






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






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






19. What are three types of toasting?






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






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






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






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

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


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






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






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






27. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






28. 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


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






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






31. What are the two styles of Burgundy barrels?






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






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






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






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






36. What is the oak used in cork production?






37. What are the main acids in grapes?






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






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






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






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






42. What function does a capsule serve?






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






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






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






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






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






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






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






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







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