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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. Cold stabilization removes what acid in must?






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






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






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






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






6. 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?






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






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






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






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






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






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






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






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






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






16. What is thermo-vinification?






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






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

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






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






21. What are the goals of oak aging wine?






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






23. If the Brix measurement is 24B and the desnsity is 1.12 - what is the % of alcohol if the wine is fermented completely?






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






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






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






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

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






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






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






31. What are the two styles of Burgundy barrels?






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






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






34. What is the purpose of de-stemming?






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






36. What are two acids most commonly extracted from oak?






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

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38. What is the minimum starting temperature for white wine must to start fermentation?






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






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






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






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






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






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






45. What is the oak used in cork production?






46. What are the common practices to inhibit MLF?






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






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






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






50. What is the purpose of a lees filter?







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