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. 'Organic growers' eschew pesticides.






2. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






3. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.






4. The process of transferring wine from one vat containing lees to another vat which is clean is called...






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






6. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec






7. 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.






8. Which is a botanical pesticide?






9. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon






10. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.






11. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






12. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?






13. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...






14. In methode champenoise - the wine ages with the yeast for about.






15. What additional changes occur in wines that undergo the malolactic fermentation?






16. The most prestigious wine of a sparkling wine producer may be called ______.






17. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






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






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






20. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are






21. 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.






22. A typical sulfur dioxide in wine would be ______.






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






24. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.






25. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






26. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.






27. The 'Orange Juice Effect' is an example of






28. The people who should be most concerned about sulfites in wine are...






29. What is overcropping?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






31. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.






32. Why do winemakers dilute wine spirits with water when they taste them.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






35. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.






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






37. 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.






38. 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.






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






40. What changes would you expect when white wines age in the bottle?






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






42. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...






43. 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






44. On average - the overall process of making ______________ takes longer than the overall process of making white wines.






45. 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?






46. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






47. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






48. Growers control phylloxera by means of






49. 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.






50. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...