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. White varietal wine whose wines acquire 'subtle - oily scents' as they age






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






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






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






5. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






6. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.






7. Which red wine is most likely to be aged in French Oak?






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






9. _____________ is not usually sought in grapes to be used for the methode champenoise.






10. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...






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


12. 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.






13. 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?






14. Which item on the list below is not perceived in wine with our sense of touch?






15. Region I is ______ than Region V






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






17. 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'






18. 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






19. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...






20. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?


21. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.






22. What is the 'retro nasal route'?


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






24. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...






25. How is the evaluation of color and clarity modified for red wines?






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






27. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






28. During radiation frosts - Colder air settles in...






29. Leaves export ______ to developing grapes






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






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






32. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.






33. 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.






34. _____________ (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.






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






36. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






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






38. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






39. You lost your job when Ch






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






41. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.






42. Dry white varietal wine most likely improve with bottle aging.






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






44. Only the ___________ are higher in alcohol content than table wines.






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






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






47. When is the mechanism of taste dependent on saliva?






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






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






50. 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.