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






2. What is a major by-product of MLF?






3. Pumping-over or pushing down the cap is used to extract what from the skins in red wine making?






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






5. What is the purpose of racking wine?






6. What is the purpose of de-stemming?






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






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






9. What are the major techniques used for acid correction when it is deficient?






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






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






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






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






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






15. What is the oak used in cork production?






16. What is the purpose of the crush?






17. What is the purpose of a lees filter?






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






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






20. What are the two keys stages of berry development?






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






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






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






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






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






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






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






28. What media conditions control yeast growth?






29. Define lees.






30. What are the objectives of fining?






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






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






33. Cold stabilization removes what acid in must?






34. What are the main acids in grapes?






35. Alcohol has what impact on yeast growth?






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






37. What is the preferred temperature range for white wine making?






38. Name three components that are higher in the press run than the free run.






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






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






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






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






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






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






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






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






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






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






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






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







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