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






2. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent






3. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.






4. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






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






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






7. 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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8. Leaves in deep shade...






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






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






11. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.






12. Pick the worst wine on this list for bottle aging...






13. Weather refers to the...






14. 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...






15. Roonstocks are used to control...






16. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.






17. 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.






18. When are grape plants most resistant to low temperatures?






19. 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.






20. Overall quality in red wines is correlated with total color and...






21. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.






22. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?






23. If canopy heigh remains constant - then increasing between-row spacing






24. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






25. Great wines are distinguished from ordinary wines by their...






26. At a gross level we are most sensitive to which taste quality?






27. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.






28. Sediments in wine tanks are called...






29. The process of transferring wine from one vat containing lees to another vat which is clean is called...






30. 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...






31. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...






32. The concentrated alcohol used to fortify wines is called _______.






33. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S






34. In some cases quality increases as...






35. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.






36. 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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37. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.






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






39. 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.






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






41. Define 'canes'






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






43. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?






44. A _____________ is one that stops by itself before all the glucose has been used up.






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






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






47. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.






48. The glasses for winetastings are not...






49. 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






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