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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 parameters can be corrected by blending?






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

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






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






5. What media conditions control yeast growth?






6. What is the purpose of the crush?






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






8. What is the oak used in cork production?






9. What group of compounds give wine color?






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






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






12. What are three types of toasting?






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






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






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






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






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






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






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






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






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






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






23. Blending is used in order to achieve what goals?






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






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






26. What are the two styles of Burgundy barrels?






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






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






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






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






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






32. 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?






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






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






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






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






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






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






39. What are the objectives of fining?






40. What by-products of fermentation - in addition to alcohol - have a major impact on a wines flavor and quality?






41. What are the two types of acidity problems commonly found in wine?






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






43. What family of grapes can typically develop bitterness if there is skin contact?






44. What are the two styles of a Bordeaux barrel?






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






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






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






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






49. Sugar addition is also known by what name?






50. What is the purpose of de-stemming?







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