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. Charmat process wines have ________ yeast character compared to methode champenoise wines.






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






3. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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4. 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.






5. California has more ____________ than Region 1 acres.






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






7. Red wines often benefit from ______________ after fermentation and during barrel aging.






8. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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9. Dessert wines are served in ____________ portions than table wines.






10. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.






11. Define 'canes'






12. Its inherent qualities make Pinot Noir a good candidate for...






13. 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...






14. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






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






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






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






18. Quantitatively distinguish between thin and thick canopies.






19. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...






20. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.






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






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






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






24. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.






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






26. Demographic studies have shown that wine drinkers are better educated and earn more than...






27. Why has oak become the traditional aging container for wines?






28. 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.






29. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.






30. 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...






31. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.






32. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...






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






34. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?






35. Canopy management affects the...

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36. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.






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






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






39. Roonstocks are used to control...






40. 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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41. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






42. Gew






43. Upright shoots grow faster than...






44. The blended wine that will be bottled for a second fermentation is called the vin de ______.






45. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...






46. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






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






48. Why is it especially important to catch your first impressions when tasting port?

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49. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.






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