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. 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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2. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.






3. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.






4. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.






5. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






6. Botrytis-affected dessert wines made in California are modelled after...






7. What textures should you expect in a young port and an old port?






8. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...






9. Several grape clones may share...






10. _______ can be produced when press juice is fermented and then distilled.






11. Sparkling wines are a kind of table or natural wine which contain large amounts of...






12. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.






13. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?






14. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.






15. When tasting dessert wines - take small sips to avoid palate fatigue






16. The juice of Zinfandel and most other red wine grapes is...






17. What changes would you expect when white wines age in the bottle?






18. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?






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






20. What is the affect of a dry summer climate on the vigor of unirrigated vines?






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






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






23. The blended wine that will be bottled for a second fermentation is called the vin de ______.






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






25. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.






26. Which taste quality is very rare in wines?






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






28. How is the evaluation of color and clarity modified for red wines?






29. What might lead you to have more olfactory fatigue while tasting red wines?






30. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.






31. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.






32. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.






33. Briefly explain why women must weigh more than one risk when considering whether or not to drink.






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






35. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...






36. Our appreciation of wines is mainly due to their...






37. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'






38. Legumes add ___________ to the soil which will invigorate the vine.






39. White item on the list is not part of 'the best possible aging conditions' for bottled wines?






40. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






41. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.






42. Describe the calculation of degree-days for a day.

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43. Demographic studies have shown that wine drinkers are better educated and earn more than...






44. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






45. 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.






46. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...






47. 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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48. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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49. _____________ table wines are much more common than vintage-dated sparkling wines.






50. 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?