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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 best method to reduce the acidity of must?






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






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






4. What are the goals of oak aging wine?






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






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






7. What are the two key sugars in grapes?






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






9. Titratable acidity is better known by what name?






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






11. Sugar addition is also known by what name?






12. 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?






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






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






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






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






17. What are the two keys stages of berry development?






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






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

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20. What yeast will remain active at high alcohol levels?






21. What is the purpose of a lees filter?






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






23. What are the objectives of fining?






24. What are the main French oak regions?






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






26. What parameters can be corrected by blending?






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






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






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






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






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






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






33. Define lees.






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






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






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






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






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






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






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






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






42. What is the oak used in cork production?






43. What occurs during racking?






44. What media conditions control yeast growth?






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






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






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






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






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






50. What is thermo-vinification?







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