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






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






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






4. Below what temperature F should white wine must be kept to avoid the absorption of oxygen?






5. What are the two styles of Burgundy barrels?






6. Sugar addition is also known by what name?






7. When is the best time to add sugar to the must?






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






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






10. What are five different materials used in storage containers?






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






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






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






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






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






16. Why is SO2 (sulfor dioxide) added to wine in modern winemaking?






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

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18. What is the purpose of racking wine?






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






20. How often should long termed cellar wines be re-corked?






21. When is the best time of day to hand harvest?






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






23. What is the oak used in cork production?






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

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25. What group of compounds give wine color?






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






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






28. What chemical structure is responsible for the "dry" feeling - or astringency of red wine?






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






30. What are the goals of oak aging wine?






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






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






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






34. Cold stabilization removes what acid in must?






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






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






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






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






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






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

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






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






43. What are the extracted compounds from oak?






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






45. Alcohol has what impact on yeast growth?






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






47. What occurs during racking?






48. What are three types of toasting?






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






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







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