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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 is the purpose of a lees filter?






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






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






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






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






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






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






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






9. What is the importance of humidity in barrel aging above 60% RH?






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






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






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






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






14. The higher compound levels from the press run are related to what action during the making of the press run?






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






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






17. What is the purpose of the crush?






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






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






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






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






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






23. Sugar addition is also known by what name?






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






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






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






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






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






29. Alcohol has what impact on yeast growth?






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






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






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






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






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

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






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






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






38. What is the depth of toasting when it is a light toast?






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






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






41. What parameters can be corrected by blending?






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






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






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






45. What occurs during racking?






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






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






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






49. What is thermo-vinification?






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







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