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 of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






2. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...






3. Pick the worst wine on this list for bottle aging...






4. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...






5. When are grape plants most resistant to low temperatures?






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






7. Which style of port takes on its important sensory characteristics during long barrel aging?






8. 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...






9. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.






10. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'






11. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called






12. What are two purposes for blending port?






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






14. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.






15. During radiation frosts - Colder air settles in...






16. What factors are important for slower bottle aging?






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






18. Demographic studies have shown that wine drinkers are better educated and earn more than...






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






20. What three things happen when wines age in oak barrels?






21. 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...






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






23. Sparkling wines are a kind of table or natural wine which contain large amounts of...






24. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.






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






26. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled






27. Where are the papillae located that have very few taste buds in them?

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28. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?






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






30. 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.






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






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






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






34. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?






35. Several grape clones may share...






36. Describe the calculation of degree-days for a day.

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

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38. 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?






39. 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...






40. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.






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






42. About how much of a cuv






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






44. Botrytis can penetrate...






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






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






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






48. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.






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






50. Which type of sherry is oxidized in the absence of flor yeast?