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. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






2. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...






3. The people who should be most concerned about sulfites in wine are...






4. When judging the appearance of wines - the taster evaluates their






5. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






6. Which is a botanical pesticide?






7. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.






8. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






9. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






10. The malolactic fermentation (MLF) is used in...






11. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






12. Are spurs longer or shorter than canes?






13. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






14. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less






15. 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.






16. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.






17. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.






18. Where are the papillae located that have very few taste buds in them?

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19. The grape solids in the must are called...






20. 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...






21. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






22. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






23. The canopy surface area should not exceed twice the...






24. Leaf layer numbers are about the same in...






25. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.






26. In regards to winemaking - what is the hazard of treating grapes with sulfur?






27. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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28. Why is producing cold stability immediately after fermentation not a concern for many red wines?






29. Sediments in wine tanks are called...






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






31. Leaves in deep shade...






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






33. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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34. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.






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






36. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.






37. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.






38. In 1990 - white table wines - ros






39. California wineries age their red wines ________ months in the bottle before releasing them.






40. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.






41. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.






42. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.






43. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...






44. In the earliest - ancient Mediterranean civilizations wine was the drink of...






45. 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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46. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






47. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.






48. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.






49. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?






50. Which type of sherry is oxidized in the absence of flor yeast?