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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 polyeric compounds tend to cause colloid coagulation in wine?






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






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






4. What are the main French oak regions?






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






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






7. What is the purpose of de-stemming?






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






9. Alcohol has what impact on yeast growth?






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






11. What are the objectives of fining?






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






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






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






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






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






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






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






19. What are the extracted compounds from oak?






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






21. What two countries represent at least 70% of cork production?






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






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






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






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

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






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






28. What is the depth of toasting when it is a medium toast?

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






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






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






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






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

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






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

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36. What are three types of toasting?






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






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






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






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






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






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






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






44. What are three styles of still wine that have at least 1% RS and the range of RS in each?






45. 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?






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






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






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






49. What group of compounds give wine color?






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







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