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. Leaves in deep shade...






2. 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.






3. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se






4. A typical sulfur dioxide in wine would be ______.






5. Why is experience particularly important for winemakers who are blending the wines for a cuvee?






6. 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.






7. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...






8. Quantitatively distinguish between thin and thick canopies.






9. Which grape variety below would be most consistently used for premium wines rather than jug wines?






10. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






11. At what blood alcohol concentration do most people perceive the maximum relaxation?






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






13. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.






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






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






16. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.






17. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.






18. Thick canopies adversely affect...

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






20. 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 ______.






21. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.






22. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are






23. Imported sparkling wine makes up about ______% of the U.S. market.






24. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






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






26. A wine with inadequate body would not be correctly described as...






27. The most important step in red wine production for determining the style of a wine.






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






29. The canopy surface area should not exceed twice the...






30. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.






31. 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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32. Removing leaves from around grape clusters






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






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






35. How would a wine be aged in barrels to minimize its exposure to air?






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






37. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew






38. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.






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






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






41. 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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42. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...






43. Region I is ______ than Region V






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






45. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






46. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.






47. When judging the appearance of wines - the taster evaluates their






48. When is a wine 'dead'?






49. The climate of the vineyard is called a...






50. 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.






Can you answer 50 questions in 15 minutes?



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