SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Cuv
Smooth
1-2 glasses daily
Trap the CO2 from a second alcoholic fermentation
2. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Nodes
French Sauternes and German late-harvest Rieslings
On the tongue's top surface
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
3. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Hedonic quality
New World vineyards
Colorless
4. Pick the worst wine on this list for bottle aging...
White Zinfandel
Climate.
Smaller barrels
Cap - extraction
5. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Genus Saccharomyces
Portugese grape varieties
Verbal structure
6. Several grape clones may share...
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.
The same name
Varietal wines
Grape berries
7. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Sensitivity
Amontillados
Dissolved carbon dioxide gas
Sauvignon Blanc
8. In order to make sparkling wine you need to build a winery for the _______________ process.
Half; 75-110
Warmer
Tank fermentation
Flavor concentration
9. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Crop-bearing shoots
Warm - dry
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
False. The most important sugars in grape juice are glucose and fructose.
10. Why do winemakers dilute wine spirits with water when they taste them.
11. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Bottling dates
29
Cap - extraction
Stronger acidity
12. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Perpendicular
Premium winegrape vineyards
22.9 degrees Brix - .80 total acid
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.
13. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Monoterpenes
Port
Normal breathing
Amontillados
14. About how much of a cuv
As much as 20-30%
Reduced
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
Canopy thickness
15. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
Quercus Suber
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Irrigation
True
16. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Percentage by weight of sugar in the juice
False. To inspect a wine for color - hold it up to a white background.
Portugese grape varieties
29
17. Why is harvesting Botrytis-infected fruit slow?
18. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Dosage
Hold the wine against a white background
Fewer vegetative and herbaceous odors
Chardonnay
19. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Olfactory sensitivity
Flat
60-95
20. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
Reduces fruitiness
Microbiological stability
50% as intense as full sunlight on a clear summer day
21. How does a vineyardist determine leaf layer number?
22. For winemaking the most important sugar in grape juice is sucrose.
Soil surface area
False. The most important sugars in grape juice are glucose and fructose.
Distinctive flavor compounds in its grapes
Fewer vegetative and herbaceous odors
23. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Fewer vegetative and herbaceous odors
Reserve wines are blends of still wines from previous vintages which are added to cuv
Sauvignon Blanc
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
24. The process of collecting yeast for removal is...
Riddling
Trap the CO2 from a second alcoholic fermentation
Botrytis-affected fruit
Transfer
25. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
True
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
Wild yeasts
One unit increase in photosynthetic rate
26. 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.
Sulfite-sensitive - steroid-dependent asthmatics
Gelatin - egg whites are also used.
Chardonnay and Pinot Blanc
Crushing
27. What changes would you expect when white wines age in the bottle?
An intact grape skin
Trap the CO2 from a second alcoholic fermentation
You can expect increased complexity and moderated tartness.
A Burgundian-style wine
28. Red wines make up about __________% of the U.S. wine market during the 1980s.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Warmer
Sweet (taste) - hot (tactile)
15-18
29. The higher the alcohol content of a wine...
Cool-regions or cool-seasons
White Riesling
The streams are thinner
Wine
30. The glasses for winetastings are not...
Funnel-shaped
Gelatin - egg whites are also used.
Cardiovascular mortality
Management of the extraction during fermentation
31. Leaf layer numbers are about the same in...
Hedonic quality
Clear Bordeaux bottles
Vanilla
Premium winegrape vineyards
32. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Extracted at higher pressures
You tilt the glass so that you can look through a thinner layer of wine
Softer tannins
Positive structural organoleptic elements
33. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Reduces fruitiness
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Cuv
One-way valves
34. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Tasting situation
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
Free-run juices
35. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Tiny malolactic bacteria
Blanc de Noirs wine production
Fining
Mesoclimate
36. Under which aging conditions will the components of the wine in a barrel become concentrated?
Sherries
Cap - extraction
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
T
37. The number of vines per acre in the Mosel region is about
3000
Grappa
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
One place
38. 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.
Resist spoilage
Tiny malolactic bacteria
False. Champagne may only be used for wines produced in the Champagne district of France.
Cap - extraction
39. In methode champenoise - the wine ages with the yeast for about.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Sauvignon Blanc and Semillon
One-half month to 48 months
2-4 years
40. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...
Perception of the wines' acidity
One unit increase in photosynthetic rate
Browning of pigments
Fining
41. Which type of sherry is oxidized in the absence of flor yeast?
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Free-run juices
Climate.
Oloroso
42. 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
Neutral
Flavor concentration
Degrees Brix
Concentrated by the evaporation of water
43. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Extracted at higher pressures
Cold stabilization
Microbiological stability
The same name
44. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Sugar and acid composition
Merlot
Purple wines
The Muscats
45. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Canopy dimensions
Tobacco - coffee - chocolate - soy
Different clones
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
46. Where are the papillae located that have very few taste buds in them?
47. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
The use of solar energy to snythesize sugar from carbon dioxide and water.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Sit for several hours
48. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
White Riesling
Sweeter
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
49. Wine provides about how many calories per four-ounce serving?
Oloroso
One-half month to 48 months
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.
100
50. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
One-half month to 48 months
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 -
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Plant debris; spring rain