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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 polyeric compounds tend to cause colloid coagulation in wine?






2. What occurs during racking?






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






4. What is thermo-vinification?






5. Since the fermentation of white wine is done without skins - what two methods are employed to prepare the white grape must for fermentation?






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






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






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






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






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






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






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






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






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






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






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






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






18. What media conditions control yeast growth?






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






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






21. What are the two styles of Burgundy barrels?






22. What is the purpose of a lees filter?






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






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






25. What are the main acids in grapes?






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






27. What is the preferred temperature range for red wine making?






28. What acid should not be used to correct acid deficiencies if a MLF is planned?






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






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






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






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






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






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






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






36. What two container materials must be lined before they can be used to store wine?






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






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






39. What are the goals of oak aging wine?






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






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






42. What group of compounds give wine color?






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






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






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

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46. Sugar addition is also known by what name?






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






48. The acidic (sour) taste in wine is most dependent on which acidity paramater?






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






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






Can you answer 50 questions in 15 minutes?



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