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






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






3. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?






4. The number of vines per acre in the Mosel region is about






5. What are two purposes for blending port?






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






7. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.






8. _____________ (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.






9. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.






10. What do carbonic maceration and m






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






12. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...






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






14. Wine provides about how many calories per four-ounce serving?






15. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






16. The most prestigious wine of a sparkling wine producer may be called ______.






17. 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...






18. In methode champenoise - the wine ages with the yeast for about.






19. About how much of a cuv






20. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?






21. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






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






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






24. You lost your job when Ch






25. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.






26. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






27. An extended maceration of Cabernet Sauvignon can produce a wine with...






28. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






29. 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.






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






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






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






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






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






35. Explain why severe pruning decreases crop size.

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36. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.






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






38. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests






39. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






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






41. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.






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






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






44. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






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






46. Red wines make up about __________% of the U.S. wine market during the 1980s.






47. Leaves export ______ to developing grapes






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






49. Sensory stimuli in wine can also be...






50. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...