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Test your basic knowledge |
Wine Production 101
Start Test
Study First
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. 'Organic growers' eschew pesticides.
False. Champagne may only be used for wines produced in the Champagne district of France.
Perception of the wines' acidity
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
False. Many organic growers use pesticides.
2. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
The use of solar energy to snythesize sugar from carbon dioxide and water.
Water evaporation
Taste adaptation
Nitrogen fertilizer
3. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Wild yeasts
Solera
The streams are thinner
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
4. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Racking
Aroma - Bouquet
60-95
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
5. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Clear Bordeaux bottles
Different clones
Very limited
Botrytis-affected fruit
6. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Recognition Threshold
False. Champagne may only be used for wines produced in the Champagne district of France.
Sniffs
Resist spoilage
7. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
Botrytis infection
Grappa
100
Plant debris; spring rain
8. Which is a botanical pesticide?
Clusters
Strychnine
Vintage-dated varietal
Discorging
9. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Moderate drinking and breast cancer
wine aroma wheel
Carbonic Maceration
Tobacco - coffee - chocolate - soy
10. 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.
Vintage-dated varietal
Sniffs
Clusters
Pinot Noir
11. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
A sampling of bottle-fermented sparkling wines
Grape composition - next year's crop - and grape berry health.
High sugar content grapes
Specific anosmia
12. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Low lying areas
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
To prevent overcropping and its accompanying loss of grape quality.
Alcohol solution
13. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Smooth
Dark skinned Pinot Noir grapes
Stuck fermentation
Monoterpenes
14. In methode champenoise - the wine ages with the yeast for about.
Monoterpenes
Harvest sugars
Stuck fermentation
2-4 years
15. What additional changes occur in wines that undergo the malolactic fermentation?
You tilt the glass so that you can look through a thinner layer of wine
Cold stabilization
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
16. The most prestigious wine of a sparkling wine producer may be called ______.
Perpendicular
Hold the wine against a white background
Shoots that grew in summer are termed canes after they lose their leaves in winter.
T
17. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Limousin forest
Cabernet Sauvignon - Napa Gamay
A sampling of bottle-fermented sparkling wines
Odors
18. The grape solids in the must are called...
15-18
Plant debris; spring rain
Pomace
Cold stabilization
19. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Botrytis-affected fruit
Asti Spumante
Sugar and acid composition
Genus Saccharomyces
20. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
Sweet (taste) - hot (tactile)
Olfactory sensitivity
50% as intense as full sunlight on a clear summer day
Discorging
21. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Soil surface area
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Reduces fruitiness
Be drier
22. A typical sulfur dioxide in wine would be ______.
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
35-125 parts per million
Plant debris; spring rain
More Region V acres
23. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Grape berries
White Riesling
Sensation
Sparkling and sweet wine
24. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Must
Varietal wines
Because they will age through one or two winters at the winery before bottling the cooling that occurs will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
Cool - early
25. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Sit for several hours
29
Sherries
Botrytis infection
26. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
50% as intense as full sunlight on a clear summer day
Body
White Riesling
Discorging
27. The 'Orange Juice Effect' is an example of
Sweeter
Colors
80-90 degrees F
A taste modifier
28. The people who should be most concerned about sulfites in wine are...
Sulfite-sensitive - steroid-dependent asthmatics
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Canopy dimensions
Racking
29. What is overcropping?
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30. Which item on the list below is not perceived in wine with our sense of touch?
White Zinfandel
Non-wine drinkers
Normal breathing
Acidity
31. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Chardonnay and Pinot Blanc
One-way valves
Without perceptible sweetness and with an aroma which has an element that is like roses
To prevent overcropping and its accompanying loss of grape quality.
32. Why do winemakers dilute wine spirits with water when they taste them.
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33. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Charmat
Discorging
Climate.
Warm - dry
34. _____________ is not usually sought in grapes to be used for the methode champenoise.
Olfactory sensitivity
Recognizable varietal aroma
Sensation
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
35. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Timing of the MLF
Softer tannins
Vanilla
Blanc de Noirs wine production
36. A wine with inadequate body would not be correctly described as...
Conventional - yeast-catalyzed alcoholic fermentation
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Harvest sugars
Flat
37. 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.
Timing of the MLF
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
True
Charmat
38. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.
Tank fermentation
Vine's microclimate
Degrees Brix
French Colombard
39. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
100
Verbal structure
Shoots that grew in summer are termed canes after they lose their leaves in winter.
The total acid content increases.
40. What changes would you expect when white wines age in the bottle?
Table wines
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
You can expect increased complexity and moderated tartness.
Flavor concentration
41. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Tranquilizers
Less tart
About 50% of people
Specific anosmia
42. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
Cold-inactivated yeast
Botrytis cinerea
Blended
More Region V acres
43. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
Concentrated by the evaporation of water
Pendant ones
T
Hold the wine against a white background
44. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Hedonic quality
Wine
Colorless
Red wines from grape to bottle
45. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
Very limited
1-2 glasses daily
About 10 to 20 - if they are well exposed to sunlight.
46. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Tannins
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Underground
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
47. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Black pepper
Pleases him or her
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
Less fertilization
48. Growers control phylloxera by means of
Rootstocks
Half; 75-110
Sugar and acid composition
Monoterpenes
49. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Three
50% as intense as full sunlight on a clear summer day
Fortified dessert wines
50. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Pendant ones
One unit increase in photosynthetic rate
Decreases grape rots - lowers grape potassium - lowers grape pH
Tranquilizers