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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 are the two types of acidity problems commonly found in wine?






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






3. What yeast will remain active at high alcohol levels?






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






5. What function does a capsule serve?






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






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






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






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






10. What group of compounds give wine color?






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






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






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






14. What are the objectives of fining?






15. Define lees.






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






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






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






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






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






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






22. What is the purpose of de-stemming?






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






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






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






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






27. What 3 major components of wine are stored in skin of the grapes? These compounds are correctly called what?






28. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






29. What are the two ways that late harvest grapes concentrate sugar?






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






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






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






33. What is the oak used in cork production?






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






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






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






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






38. The higher compound levels from the press run are related to what action during the making of the press run?






39. What are the two styles of a Bordeaux barrel?






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. Wine yeasts generally belongs to what genus of yeast?






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






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

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






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






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






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






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






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






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







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