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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 is the main reason for acid deficiency in must?






2. What occurs during racking?






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






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






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






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

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7. What are the main French oak regions?






8. What is the oak used in cork production?






9. What are the two key sugars in grapes?






10. What are two types of oxidation that occur in wine making and when do they occur?






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






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






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






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






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






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






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






18. What polyeric compounds tend to cause colloid coagulation in wine?






19. What group of compounds give wine color?






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






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






22. What is the purpose of de-stemming?






23. What is the importance of humidity in barrel aging above 60% RH?






24. Wine yeasts generally belongs to what genus of yeast?






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






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






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






28. High acid concentrations in fruit are usually caused by what common occurrence?






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






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






31. What type of climate zone produces grapes that are high in acid?






32. What is thermo-vinification?






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






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






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






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






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






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






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






40. 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?






41. Alcohol has what impact on yeast growth?






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






43. What are five different materials used in storage containers?






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






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






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






47. Cold stabilization removes what acid in must?






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






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






50. What is the purpose of the crush?







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