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. Roonstocks are used to control...






2. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.






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






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






5. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?






6. Its inherent qualities make Pinot Noir a good candidate for...






7. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?






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






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






10. 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






11. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.






12. Why has oak become the traditional aging container for wines?






13. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






14. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.






15. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






16. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?






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






18. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.






19. What is the 'retro nasal route'?

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20. 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...






21. 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.






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






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






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






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






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

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






28. Sediments in wine tanks are called...






29. About how much of a cuv






30. 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...






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






32. Explain why the shoots on a severely pruned vine tend to grow very long






33. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...






34. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






35. How does a vineyardist determine leaf layer number?

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36. ___________ are younger and get more brick red with age.






37. What do carbonic maceration and m






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






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






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






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






42. 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'






43. Several grape clones may share...






44. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?






45. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.






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






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






48. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






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






50. The glasses for winetastings are not...






Can you answer 50 questions in 15 minutes?



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