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






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

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3. Alcohol has what impact on yeast growth?






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






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






6. What are the main French oak regions?






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






8. What group of compounds give wine color?






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






10. Polymeric forms of anthocyanins and benzoic acid derivates are the basis for what common group of compounds in wine?






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






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






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






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






15. 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?






16. What is the importance of humidity in barrel aging below 60% RH?






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

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






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






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






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






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






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






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






25. What are the objectives of fining?






26. What function does a capsule serve?






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






28. What family of grapes can typically develop bitterness if there is skin contact?






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






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






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






32. What is the purpose of racking wine?






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






34. What parameters can be corrected by blending?






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






36. Cold stabilization removes what acid in must?






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

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






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






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






41. What are the two styles of Burgundy barrels?






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






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






44. What is the oak used in cork production?






45. What is the purpose of a lees filter?






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






47. What is the length of skin contact in white wines if "short contact" occurs?






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






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






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







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