Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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






2. What function does a capsule serve?






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






4. Titratable acidity is better known by what name?






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






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






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






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






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






10. What is thermo-vinification?






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






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






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






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






15. What are the four types of skin contact that occur in red wine making?






16. Sugar addition is also known by what name?






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






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






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






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






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






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






23. What is the purpose of de-stemming?






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






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






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






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






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






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






30. What are the objectives of fining?






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






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






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






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






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






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






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






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






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






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






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






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






43. SO2 is added to barrel maintenance in order to protect it against what two agents?






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






49. What group of compounds give wine color?






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests