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






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






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






4. What function does a capsule serve?






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






6. After the first harvest - how often can the bark be stripped from the oak trees?






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






8. Titratable acidity is better known by what name?






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






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






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






12. Phenolic extraction is greatest at low or high must temperatures?






13. What group of compounds give wine color?






14. What are the objectives of fining?






15. What are five common fining agents used in wine making?






16. What is the purpose of de-stemming?






17. What parameters can be corrected by blending?






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






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






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






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






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






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






24. Alcohol has what impact on yeast growth?






25. What are the two key sugars in grapes?






26. What are the main acids in grapes?






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






28. What are the goals of oak aging wine?






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






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






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






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






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






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






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






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






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






38. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






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






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






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






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






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






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






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






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






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






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






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







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