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. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?






2. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.






3. 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.






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






5. 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 ______.






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






7. White item on the list is not part of 'the best possible aging conditions' for bottled wines?






8. Sparkling wines are a kind of table or natural wine which contain large amounts of...






9. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...






10. Leaf-roll virus is spread by...






11. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.






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






13. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?






14. The yield of juice per ton is ________ to 75-90 gallons per ton.






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


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






17. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...






18. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.






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






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






21. A key factor that separates premium white grape vineyards from mediocre vineyards is...






22. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?






23. California wineries age their red wines ________ months in the bottle before releasing them.






24. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...






25. Botrytis-affected dessert wines made in California are modelled after...






26. Describe the calculation of degree-days for a day.


27. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...






28. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...






29. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California






30. 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.






31. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.






32. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.






33. Pinot Noir is less likely to be ________ than other red wines.






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






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






36. What might lead you to have more olfactory fatigue while tasting red wines?






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






38. The grape solids in the must are called...






39. Growers control phylloxera by means of






40. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.






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






42. Leaves export ______ to developing grapes






43. Sediments in wine tanks are called...






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


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






46. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'






47. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.






48. Gew






49. Quantitatively distinguish between thin and thick canopies.






50. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.