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. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?






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






3. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






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






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






6. Several grape clones may share...






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






8. In order to make sparkling wine you need to build a winery for the _______________ process.






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






10. Why do winemakers dilute wine spirits with water when they taste them.


11. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.






12. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?






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






14. About how much of a cuv






15. 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.






16. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...






17. Why is harvesting Botrytis-infected fruit slow?


18. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called






19. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.






20. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






21. How does a vineyardist determine leaf layer number?


22. For winemaking the most important sugar in grape juice is sucrose.






23. What is reserve wine and how is it used in methode champenoise sparkling wine production?






24. The process of collecting yeast for removal is...






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






26. 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.






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






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






29. The higher the alcohol content of a wine...






30. The glasses for winetastings are not...






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






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






33. 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.






34. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.






35. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.






36. Under which aging conditions will the components of the wine in a barrel become concentrated?






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






38. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






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






40. 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...






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






42. 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






43. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.






44. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.






45. A key factor that separates premium white grape vineyards from mediocre vineyards is...






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


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






48. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






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






50. 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.