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






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






3. What are three styles of still wine that have at least 1% RS and the range of RS in each?






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






5. What is the purpose of de-stemming?






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






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






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






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






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






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






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






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

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






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






16. What are the common practices to inhibit MLF?






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






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






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






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






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






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






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






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






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






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






27. Cold stabilization removes what acid in must?






28. What is the major advantage of hand harvesting over mechanical harvesting?






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

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30. What is the importance of humidity in barrel aging above 60% RH?






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






32. In general - which produces better wine - free run or press run?






33. What is the oak used in cork production?






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






35. What are the two key sugars in grapes?






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






37. What parameters can be corrected by blending?






38. What are the objectives of fining?






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






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






41. Alcohol has what impact on yeast growth?






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






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






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






45. What is considered the normal range of alcohol concentration in wine if all of the sugar is converted to alcohol?






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






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






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






49. What are the extracted compounds from oak?






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







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