Test your basic knowledge |

Viniculture

Subject : industries
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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. What are the four types of skin contact that occur in red wine making?






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






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






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






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






6. Sugar addition is also known by what name?






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






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






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






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






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






12. What is the purpose of a lees filter?






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






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






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






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






17. Define lees.






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






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






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






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






22. What are three types of toasting?






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






24. What are the common practices to inhibit MLF?






25. Alcohol has what impact on yeast growth?






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






27. What are the two styles of Burgundy barrels?






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






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






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






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






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






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






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






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






36. Cold stabilization removes what acid in must?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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






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






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






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






46. What are the goals of oak aging wine?






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






48. Titratable acidity is better known by what name?






49. What group of compounds give wine color?






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests