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






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






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






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






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






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






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






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






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






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






11. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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






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






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






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






16. Alcohol has what impact on yeast growth?






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






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






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






20. What is the purpose of racking wine?






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






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






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






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






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






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

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






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






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






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






31. Blending is used in order to achieve what goals?






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






33. Cold stabilization removes what acid in must?






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






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






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






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






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






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






40. What media conditions control yeast growth?






41. What are three types of toasting?






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






43. What function does a capsule serve?






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






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






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






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






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






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






50. What are the two styles of Burgundy barrels?







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