Test your basic knowledge |

Wine Production 101

Subjects : hospitality, 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. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.






2. A typical sulfur dioxide in wine would be ______.






3. Grape shoots emerge from...






4. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.






5. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.






6. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

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7. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon






8. Define 'canes'






9. On average - the overall process of making ______________ takes longer than the overall process of making white wines.






10. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...






11. Port production from _______________ is being done on a small scale in California.






12. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...






13. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






14. Wind may warm a vineyard if a layer of warm air...






15. Growers control phylloxera by means of






16. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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17. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...






18. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






19. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






20. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






21. The climate of the vineyard is called a...






22. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.






23. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?






24. Which red wine grape is preferred when grown in Region I?






25. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






26. Which style of port takes on its important sensory characteristics during long barrel aging?






27. Why is harvesting Botrytis-infected fruit slow?

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28. Its inherent qualities make Pinot Noir a good candidate for...






29. Red wines often benefit from ______________ after fermentation and during barrel aging.






30. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?






31. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






32. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






33. What are the preferred viticultural regions for most red wine grapes?






34. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.






35. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.






36. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.






37. The glasses for winetastings are not...






38. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






39. Which is the most common method of producing sparkling wines?






40. You have been hired by Ch






41. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






42. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.






43. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.






44. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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45. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?






46. Which grape variety below would be most consistently used for premium wines rather than jug wines?






47. Leaves in deep shade...






48. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.






49. Which tasting order would place the second wine at a disadvantage?






50. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.