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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 is the preferred temperature range for white wine making?






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






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






4. What is the overall weight composition of grape clusters?






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






6. What is the purpose of the crush?






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






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






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






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






11. What is thermo-vinification?






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






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






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






15. What are the main acids in grapes?






16. What are 3 methods to control temperature in wine making?






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






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






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






20. What function does a capsule serve?






21. Define lees.






22. What are the main French oak regions?






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

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






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






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






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






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






29. What is the purpose of a lees filter?






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






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






32. What are the goals of oak aging wine?






33. 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?






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






35. What are the primary advantages of a continuous press over batch presses?






36. Cold stabilization removes what acid in must?






37. What is the oak used in cork production?






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






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






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






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






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






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






44. What are the common practices to inhibit MLF?






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






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






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






48. Sugar addition is also known by what name?






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






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







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