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 is the most common method of producing sparkling wines?






2. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...






3. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?






4. 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 __________.






5. Pinot Noir is fermented at...






6. Shade decreases the concentration of ________ in Gew






7. In 1990 - white table wines - ros






8. The concentrated alcohol used to fortify wines is called _______.






9. 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






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






11. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.






12. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.






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






14. Why is harvesting Botrytis-infected fruit slow?

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






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






17. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.






18. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.






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






20. 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.






21. Which red wine grape is preferred when grown in Region I?






22. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...






23. The number of vines per acre in the Mosel region is about






24. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






25. When judging the appearance of wines - the taster evaluates their






26. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...






27. What factors are important for slower bottle aging?






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






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






30. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






31. Port production from _______________ is being done on a small scale in California.






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






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






34. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.






35. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






36. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...






37. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.






38. 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.






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






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






41. How does a vineyardist determine leaf layer number?

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42. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.






43. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






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






45. 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...






46. Roonstocks are used to control...






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






48. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S






49. 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.






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