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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 group of compounds give wine color?






2. What parameters can be corrected by blending?






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






4. What are the main acids in grapes?






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






6. What are the two keys stages of berry development?






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






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






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






10. What is the best method to reduce the acidity of must?






11. What grapes are commonly used in a flute/Alsace bottle?






12. What is the purpose of de-stemming?






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






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






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






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






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






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






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






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






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






22. Blending is a term used to describe a variety of different processes. What are four different ways a wine can be blended?






23. What is the main reason for acid deficiency in must?






24. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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






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






28. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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






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






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






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






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






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






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

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






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






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






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






40. Define lees.






41. Cold stabilization removes what acid in must?






42. What function does a capsule serve?






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






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






45. What is the purpose of a lees filter?






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






47. What is the oak used in cork production?






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






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






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







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