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. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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2. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.






3. _____________ table wines are much more common than vintage-dated sparkling wines.






4. 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.






5. In some cases quality increases as...






6. Red wines make up about __________% of the U.S. wine market during the 1980s.






7. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.






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






9. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






10. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.






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






12. 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...






13. What are the preferred viticultural regions for most red wine grapes?






14. 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.






15. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






16. In the earliest - ancient Mediterranean civilizations wine was the drink of...






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






18. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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19. Sediments in wine tanks are called...






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






21. The juice of Zinfandel and most other red wine grapes is...






22. 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






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






24. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






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






26. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.






27. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






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






29. When is a wine 'dead'?






30. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






31. Quantitatively distinguish between thin and thick canopies.






32. 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.






33. Sterile filtration followed by aseptic bottling are key strategies in creating...






34. In regards to winemaking - what is the hazard of treating grapes with sulfur?






35. 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...






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






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






38. What is the affect of a dry summer climate on the vigor of unirrigated vines?






39. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






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






41. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.






42. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.






43. What do carbonic maceration and m






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






45. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less






46. Under which aging conditions will the components of the wine in a barrel become concentrated?






47. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






48. Which grape variety below would be most consistently used for premium wines rather than jug wines?






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






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