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Test your basic knowledge |
Wine Production 101
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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. Roonstocks are used to control...
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Vine size
Specific anosmia
Sparkling wines
2. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Sugars
Table wines
Sensitivity
3. What changes would you expect when white wines age in the bottle?
Sugar and acid composition
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
You can expect increased complexity and moderated tartness.
Dark skinned Pinot Noir grapes
4. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
Salty
Vintage-dated varietal
Greater complexity - harmony - and the power to stimulate the emotions
5. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
Stuck fermentation
Irrigation
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
Recognition Threshold
6. Its inherent qualities make Pinot Noir a good candidate for...
Blanc de Noirs wine production
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Limousin forest
Less tart
7. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
Table wines
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
Grape shoot will be uninjured
Extraction
8. Which item on the list below is not perceived in wine with our sense of touch?
Neutral
Acidity
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Aroma - Bouquet
9. The canopy surface area should not exceed twice the...
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Bell pepper - eucalyptus - mint - maybe berries - cassis
Cold-inactivated yeast
Soil surface area
10. 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
Grafting
Canopy thickness
17
Clear Bordeaux bottles
11. 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.
Discorging
Sweet (taste) - hot (tactile)
Prise de mousse
Cloudy
12. Why has oak become the traditional aging container for wines?
Gelatin - egg whites are also used.
Irrigation
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Merlot
13. 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.
False. Champagne may only be used for wines produced in the Champagne district of France.
Reserve wines are blends of still wines from previous vintages which are added to cuv
Taste adaptation
Soil surface area
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.
Their higher alcohol contents and stronger odors.
Pinot Noir
Browning of pigments
Sherries
15. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Fewer vegetative and herbaceous odors
Bitterness
Disgorging - trap the yeast - riddling
Sauvignon Blanc
16. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
Very limited
Warmer
Regions II and III
A Burgundian-style wine
17. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Limousin forest
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Verbal structure
Extraction
18. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Discorging
Sensation
Greater aging potential
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
19. What is the 'retro nasal route'?
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20. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Sit for several hours
A sampling of bottle-fermented sparkling wines
Greater aging potential
12-18
21. 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.
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Canopy thickness
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Body
22. The juice of Zinfandel and most other red wine grapes is...
Pomace
Serious wine tasters
Dom Perignon - 1668-1715
Colorless
23. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Grape berries
Grape shoot will be uninjured
True
Grafting
24. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Sensation
Fortified dessert wines
Flavor concentration
One-way valves
25. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Nitrogen fertilizer
Cabernet Sauvignon - Napa Gamay
Solera
Decreases grape rots - lowers grape potassium - lowers grape pH
26. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...
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27. What is reserve wine and how is it used in methode champenoise sparkling wine production?
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
Purple wines
Reserve wines are blends of still wines from previous vintages which are added to cuv
Black pepper
28. Sediments in wine tanks are called...
60-95
Normal breathing
Aroma - Bouquet
;lees
29. About how much of a cuv
New World vineyards
As much as 20-30%
Sweeter
Tank fermentation
30. 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...
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Liver cirrhosis
Concentrated by the evaporation of water
Olfactory sensitivity
31. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Grape berries
Sit for several hours
Nitrogen fertilizer
Recognition Threshold
32. Explain why the shoots on a severely pruned vine tend to grow very long
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
The total acid content increases.
Because they will age through one or two winters at the winery before bottling the cooling that occurs will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
Resist spoilage
33. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
Free-run juices
Neutral
FAS
34. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Grappa
Timing of the MLF
Stuck fermentation
Charmat
35. How does a vineyardist determine leaf layer number?
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36. ___________ are younger and get more brick red with age.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Purple wines
Cold stabilization
Botrytis-affected fruit
37. What do carbonic maceration and m
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
Recognizable varietal aroma
Sniffs
Asti Spumante
38. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
60-95
Hedonic quality
About 10 to 20 - if they are well exposed to sunlight.
Harvest sugars
39. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Floral and tropical fruit segments
Odors
Scrupulous rinsing of glasses
Without perceptible sweetness and with an aroma which has an element that is like roses
40. Red wines make up about __________% of the U.S. wine market during the 1980s.
Verbal structure
15-18
T
A vine's production of more crop than it can satisfactorily mature.
41. When is the mechanism of taste dependent on saliva?
The priesthood and of the wealthy
Sweet (taste) - hot (tactile)
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
Perception of the wines' acidity
42. 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'
Sparkling wines
Tranquilizers
Baking
Varietal character
43. Several grape clones may share...
Cuv
The same name
3000
Vanilla
44. 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?
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
False. The most important sugars in grape juice are glucose and fructose.
Management of the extraction during fermentation
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.
45. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Discorging
One-way valves
Malolactic fermentation
Flavor concentration
46. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Premium winegrape vineyards
New World vineyards
Brown
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
47. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Gew
Baking
A sampling of bottle-fermented sparkling wines
Climate.
48. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Amontillados
Nodes
One place
Canopy curtain
49. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Wine spirits
Pleases him or her
Timing of the MLF
Less fertilization
50. The glasses for winetastings are not...
3000
85
Funnel-shaped
Flavor concentration
Can you answer 50 questions in 15 minutes?
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