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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 the objectives of fining?






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






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






4. What media conditions control yeast growth?






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

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






7. What group of compounds give wine color?






8. If an age able white wine is being produced what impact does skin contact have?






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

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






11. What is the purpose of the crush?






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






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






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






15. Alcohol has what impact on yeast growth?






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






17. What is the common name for a fermentation technique that does not require crushing or de-stemming?






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






19. What is the impact of high sugar concentrations (in the 30 - 40B range) during fermentation?






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






21. Sugar addition is also known by what name?






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






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






24. What are the two key sugars in grapes?






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






26. What are the four types of skin contact that occur in red wine making?






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






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






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






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






31. Does ripeness of the fruit have any impact on skin contact in white wine?






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






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






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






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






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






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






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






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






40. What is the purpose of racking wine?






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






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






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






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






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






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






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






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






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






50. What function does a capsule serve?







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