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






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






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






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






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






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






7. At what time should irrigation be stopped if dry farming techniques are being used?






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

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






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






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






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






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






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






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






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






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






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






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






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






21. What parameters can be corrected by blending?






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






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






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






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






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






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






28. Maximum color and tannin extraction will typically occur in how many days during the fermentation of red wine?






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






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






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






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






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






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






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






36. What is thermo-vinification?






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






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






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






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






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






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






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






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






45. What is the oak used in cork production?






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






47. What are the main French oak regions?






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






49. Sugar is not directly converted into alcohol - how many steps are required to convert sugar to alcohol?






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







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