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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 yeast will remain active at high alcohol levels?






2. What is the oak used in cork production?






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






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






5. What is the major advantage of hand harvesting over mechanical harvesting?






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






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






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






9. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






19. What are three types of toasting?






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






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






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






23. What parameters can be corrected by blending?






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






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

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26. What group of compounds give wine color?






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






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






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






30. How does the production of late harvest wine differ from normal still wine?






31. In general - which produces better wine - free run or press run?






32. 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?






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






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






35. What are the two key sugars in grapes?






36. What is the purpose of the crush?






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






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






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






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






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






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






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

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






45. What is the purpose of de-stemming?






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






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






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






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






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







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