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

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






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






4. What function does a capsule serve?






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






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






7. What are the main French oak regions?






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






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






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






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






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






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






14. What is the depth of toasting when it is a heavy toast?

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






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






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






18. What media conditions control yeast growth?






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






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






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






22. What is thermo-vinification?






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






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






25. What parameters can be corrected by blending?






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






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






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






29. Alcohol has what impact on yeast growth?






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






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






32. What are the two key sugars in grapes?






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






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






35. What is tonnage per acre that is the break-even point for doing mechanical harvesting?






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






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






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






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






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






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






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






43. Sugar addition is also known by what name?






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






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






46. What are the names of the main barrel shapes?






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






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






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






50. Define lees.







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