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






2. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






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






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






5. What are the extracted compounds from oak?






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






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






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






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






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






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






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






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






14. What are the two styles of Burgundy barrels?






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






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






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






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






19. Alcohol has what impact on yeast growth?






20. What are the objectives of fining?






21. What is the depth of toasting when it is a heavy toast?

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


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






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






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






25. 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


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






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






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






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






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






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






32. What is the purpose of racking wine?






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






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






35. What are three types of toasting?






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






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






38. What are the three most common still wine bottle shapes used today?






39. What two container materials must be lined before they can be used to store wine?






40. What is the oak used in cork production?






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






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






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






44. What are the four types of skin contact that occur in red wine making?






45. What is the preferred temperature range for red wine making?






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






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






48. What occurs during racking?






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






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







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