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






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






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






4. Name a country in which the following measurements of sugar are used: Brix - Baum - Oechsle?






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






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






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






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






9. What are the major techniques used for acid correction when it is deficient?






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






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






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






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






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






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






16. What occurs during racking?






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






18. What are the objectives of fining?






19. At what time should all chemical use be stopped to insure that no chemical flavors are carried into the wine?






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






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






22. What are the two styles of Burgundy barrels?






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






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






25. What fraction if grape weight is in the free run and press run if you are making red wine?






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






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






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






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






30. Define lees.






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






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






33. Titratable acidity is better known by what name?






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






35. What is the most practical and most frequent method of correcting acidity in wine?






36. What are the extracted compounds from oak?






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






38. What are the main acids in grapes?






39. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






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






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






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






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






44. What is the purpose of the crush?






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






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






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






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






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






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







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