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






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






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






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






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






6. What group of compounds give wine color?






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






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






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






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






11. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






12. What parameters can be corrected by blending?






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






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






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






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






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






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






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






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






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






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






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






24. What are the objectives of fining?






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






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






27. For how many years can compounds be extracted from a barrel?






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






29. What are the goals of oak aging wine?






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






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






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






33. What are the main French oak regions?






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






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






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






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






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






39. Press run is often used in what ways to enrich a final wine?






40. Define lees.






41. What family of grapes can typically develop bitterness if there is skin contact?






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






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






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






45. Which are more easily extracted during fermentation - pigment or tannins?






46. What is the purpose of the crush?






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






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






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






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







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