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. Only the ___________ are higher in alcohol content than table wines.






2. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.






3. At what blood alcohol concentration do most people perceive the maximum relaxation?






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






5. 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...






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






7. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...






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


9. Which taste quality is very rare in wines?






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






11. What is the purpose of flower cluster removal?






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






13. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.






14. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.






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






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






17. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.


18. In methode champenoise - the wine ages with the yeast for about.






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






20. How would a wine be aged in barrels to minimize its exposure to air?






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






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






23. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?






24. Explain why severe pruning decreases crop size.


25. Sensory stimuli in wine can also be...






26. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.






27. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.






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






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


30. What additional changes occur in wines that undergo the malolactic fermentation?






31. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?






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






33. 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?






34. Leaves export ______ to developing grapes






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






36. Why do winemakers dilute wine spirits with water when they taste them.


37. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness


38. 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?






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






40. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.






41. What is photosynthesis?






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






43. What factors are important for slower bottle aging?






44. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long






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






46. 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.






47. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.






48. About how many leaves does a shoot need to mature its grape clusters?






49. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.






50. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.