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Test your basic knowledge |
Wine Production 101
Start Test
Study First
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.
Inhaled air
Bitterness
Very limited
Neutral
2. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
The total acid content increases.
Colors
French Colombard
Baking
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.
Transfer
Water evaporation
Stronger acidity
Rootstocks
5. California has more ____________ than Region 1 acres.
More Region V acres
Very limited
50% as intense as full sunlight on a clear summer day
T
6. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
100
Less tart
Flavor concentration
Crop-bearing shoots
7. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
Blanc de Noirs
Wild yeasts
Rainfall
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.
Colors
Smaller
Harvest sugars
A Burgundian-style wine
10. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Because those procedures minimize tannin extraction as well
Fining agents
Quercus Suber
Nitrogen fertilizer
11. Define 'canes'
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Stuck fermentation
Perceptible varietal aromas
12. Its inherent qualities make Pinot Noir a good candidate for...
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Blanc de Noirs wine production
Quercus Suber
Warm - dry
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...
Cream
Perpendicular
Normal breathing
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
14. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Body
Sauvignon Blanc and Semillon
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.
Greater aging potential
15. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Amontillados
One place
Extraction
An intact grape skin
16. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Hydrometers
Moderate drinking and breast cancer
Distinctive flavor compounds in its grapes
Some exposure to air
17. Which style of port takes on its important sensory characteristics during long barrel aging?
Cardiovascular mortality
35-125 parts per million
Tawny
False. Champagne may only be used for wines produced in the Champagne district of France.
18. Quantitatively distinguish between thin and thick canopies.
Irrigation
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Gew
An intact grape skin
19. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Grappa
Tannins
Identify odors
50% as intense as full sunlight on a clear summer day
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.
Vinegar bacteria
Tasting situation
The streams are thinner
Hydrometers
21. Which item on the list below is not perceived in wine with our sense of touch?
Bitterness
High sugar content grapes
Acidity
Varietal character
22. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Specific anosmia
Smooth
1-2 glasses daily
Reduced
23. When judging the appearance of wines - the taster evaluates their
Regions II and III
Clarity
Portugese grape varieties
Botrytis cinerea
24. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Table wines
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Different clones
Serious wine tasters
25. _______ can be produced when press juice is fermented and then distilled.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Grappa
Quercus Suber
French Colombard
26. Demographic studies have shown that wine drinkers are better educated and earn more than...
Use sugars synthesized by illuminated leaves
Smaller
Vinegar bacteria
Non-wine drinkers
27. Why has oak become the traditional aging container for wines?
Cold-inactivated yeast
Brown
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 -
Microbiological stability
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.
Grape shoot will be uninjured
Surface
Decreases grape rots - lowers grape potassium - lowers grape pH
Recognition Threshold
29. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
Less tart
Free-run juices
Liver cirrhosis
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...
;lees
You tilt the glass so that you can look through a thinner layer of wine
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.
Inhaled air
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.
Degrees Brix
Liver cirrhosis
Cuv
Rootstocks
32. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
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.
The streams are thinner
Hedonic quality
Wine
33. Under which aging conditions will the components of the wine in a barrel become concentrated?
Soil surface area
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Cool - early
Grape composition - next year's crop - and grape berry health.
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?
One-half month to 48 months
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.
Grape berries
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
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 __________.
Cabernet Sauvignon - Napa Gamay
Botrytis infection
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Quality will be lower
37. A _____________ is one that stops by itself before all the glucose has been used up.
Stuck fermentation
You tilt the glass so that you can look through a thinner layer of wine
Solera
Secondary infections develop
38. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
80-90 degrees F
Pomace
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.
39. Roonstocks are used to control...
Underground
Scrupulous rinsing of glasses
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.
Vine size
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.
Cardiovascular mortality
About 50% of people
Less tart
A young port - or young red table wine for that matter - should be astringent because it possesses tannins for longevity and an older wine should be velvety smooth because the tannins have polymerized - softening the texture and forming a sediment.
42. Gew
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Sniffs
French Colombard
Bottling dates
43. Upright shoots grow faster than...
Sniffs
1-2 glasses daily
Conventional - yeast-catalyzed alcoholic fermentation
Pendant ones
44. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Sparkling and sweet wine
Reduces fruitiness
Cuv
Table wines
45. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
When they are dormant.
Genus Saccharomyces
Fewer vegetative and herbaceous odors
46. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Alcohol solution
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S
Clear Bordeaux bottles
Four months
47. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Vinegar bacteria
Perpendicular
The total acid content increases.
Clear Bordeaux bottles
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.
Portugese grape varieties
Reduced
Cap - extraction
Sauvignon Blanc
50. Legumes add ___________ to the soil which will invigorate the vine.
Vine size
On the tongue's top surface
Nitrogen fertilizer
35-125 parts per million