SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Wine Production 101
Start Test
Study First
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 a botanical pesticide?
Extracted at higher pressures
Strychnine
Secondary infections develop
Canopy curtain
2. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Botrytis infection
Gelatin - egg whites are also used.
Plant debris; spring rain
3. When tasting dessert wines - take small sips to avoid palate fatigue
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Sugars
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Crop-bearing shoots
4. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sauvignon Blanc and Semillon
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Sensitivity
Chardonnay
5. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
Strychnine
Vanilla
Grassy character
Extraction
6. 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
7. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Riddling
Sauvignon Blanc
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Odors
8. 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.
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
Free-run juices
Tasting situation
Fewer vegetative and herbaceous odors
9. How does a vineyardist determine leaf layer number?
10. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Grafting
Wild yeasts
29
Grape shoot will be uninjured
11. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
50% as intense as full sunlight on a clear summer day
Sulfite-sensitive - steroid-dependent asthmatics
Sparkling wines
12. What is the 'retro nasal route'?
13. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Solera
Recognizable varietal aroma
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S
Vine size
14. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Vanilla
35-125 parts per million
White Riesling
Brown
15. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Rainfall
Because those procedures minimize tannin extraction as well
Use sugars synthesized by illuminated leaves
Cardiovascular mortality
16. Why is harvesting Botrytis-infected fruit slow?
17. Imported sparkling wine makes up about ______% of the U.S. market.
Red wines from grape to bottle
Identify odors
Because the wines blended to make the cuv
29
18. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Cloudy
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Very limited
A young port - or young red table wine for that matter - should be astringent because it possesses tannins for longevity and an older wine should be velvety smooth because the tannins have polymerized - softening the texture and forming a sediment.
19. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Warmer
Recognizable varietal aroma
The priesthood and of the wealthy
Approximate drinkability
20. Our appreciation of wines is mainly due to their...
You tilt the glass so that you can look through a thinner layer of wine
False. Both total acid concentration and acid strength decrease.
False. Many organic growers use pesticides.
Odors
21. Great wines are distinguished from ordinary wines by their...
Quality will be lower
Greater complexity - harmony - and the power to stimulate the emotions
Smaller barrels
Some exposure to air
22. Overall quality in red wines is correlated with total color and...
Pigment content
Recognition Threshold
Aging in oak containers
Softer tannins
23. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Transfer
Different clones
Flat
Botrytis cinerea
24. Weather refers to the...
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Olfactory epithelium
Climate.
25. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Intense fruit aromas
.05%
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
26. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
As much as 20-30%
Management of the extraction during fermentation
Serious wine tasters
Positive structural organoleptic elements
27. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Warmer
Very limited
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Methode champenoise
28. When are grape plants most resistant to low temperatures?
Browning of pigments
When they are dormant.
Hedonic quality
Olfactory epithelium
29. 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...
Pleases him or her
Sugars
Grape composition - next year's crop - and grape berry health.
3000
30. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Pinot Noir
Climate.
31. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Olfactory epithelium
Reduces fruitiness
Bitterness
Decreases light interception by the vineyard
32. 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?
True
More Region V acres
Sugars
Without perceptible sweetness and with an aroma which has an element that is like roses
33. Grape shoots emerge from...
The Muscats
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Nodes
34. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
Portugese grape varieties
Decreases grape rots - lowers grape potassium - lowers grape pH
Tank fermentation
35. 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...
Secondary infections develop
Bell pepper - eucalyptus - mint - maybe berries - cassis
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
FAS
36. Which is the most common method of producing sparkling wines?
100
Extracted at higher pressures
Trap the CO2 from a second alcoholic fermentation
French Colombard
37. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Sauvignon Blanc and Semillon
Hedonic quality
Sit for several hours
38. The concentrated alcohol used to fortify wines is called _______.
French Colombard
Wine spirits
Because those procedures minimize tannin extraction as well
Charmat
39. Why has oak become the traditional aging container for wines?
Low lying areas
Dosage
Percentage by weight of sugar in the juice
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
40. Dessert wines are served in ____________ portions than table wines.
Smaller
Sugars
Less fertilization
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
41. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
False. Many organic growers use pesticides.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Hedonic quality
Stronger acidity
42. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Floral and tropical fruit segments
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Underground
Secondary infections develop
43. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Half; 75-110
22.9 degrees Brix - .80 total acid
Pigment content
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
44. What is photosynthesis?
A vineyardist can determine leaf layer number - the measure of canopy 'thickness' - by randomly selecting a number of sites at fruit cluster height along the vine row - pushing a rod through the canopy curtain at each site - and recording the number
Tranquilizers
French Colombard
The use of solar energy to snythesize sugar from carbon dioxide and water.
45. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
Press juice
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
True
Black pepper
46. 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 __________.
Cabernet Sauvignon - Napa Gamay
Olfactory sensitivity
Stronger acidity
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
47. In 1990 - white table wines - ros
Tiny malolactic bacteria
Wine spirits
85
Malolactic fermentation
48. The 'Orange Juice Effect' is an example of
Vintage-dated varietal
A taste modifier
Conventional - yeast-catalyzed alcoholic fermentation
Aroma - Bouquet
49. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Bottling dates
Port
Cool-regions or cool-seasons
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
50. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Blanc de Noirs
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
On the tongue's top surface