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






2. When tasting dessert wines - take small sips to avoid palate fatigue






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






4. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests






5. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






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






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






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






9. Sherries referred to as ______ will have 7.5-10% sugar






10. What is overcropping?

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






12. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






13. 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...






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






15. If canopy heigh remains constant - then increasing between-row spacing






16. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.






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






18. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.






19. What is reserve wine and how is it used in methode champenoise sparkling wine production?






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






21. Wine provides about how many calories per four-ounce serving?






22. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?






23. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called






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






25. 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






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






27. 'Organic growers' eschew pesticides.






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






29. Which red wine is most likely to be aged in French Oak?






30. Grape shoots emerge from...






31. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






32. The most important step in red wine production for determining the style of a wine.






33. The climate of the vineyard is called a...






34. Corks come from the bark of an oak...






35. In some cases quality increases as...






36. Several grape clones may share...






37. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...






38. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






39. What is the purpose of flower cluster removal?






40. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'






41. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






42. 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.






43. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.






44. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?






45. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






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






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

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48. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






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






50. 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.