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






2. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






3. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...






4. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.






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






6. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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






8. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






9. 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

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10. Shade decreases the concentration of ________ in Gew






11. What factors are important for slower bottle aging?






12. In order to make sparkling wine you need to build a winery for the _______________ process.






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






14. Why is harvesting Botrytis-infected fruit slow?

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






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






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






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

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19. The higher the alcohol content of a wine...






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






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






22. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.






23. The yield of juice per ton is ________ to 75-90 gallons per ton.






24. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.






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






26. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?






27. What are two purposes for blending port?






28. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.






29. __________ give wines more oak flavor.






30. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.






31. A typical sulfur dioxide in wine would be ______.






32. The most prestigious wine of a sparkling wine producer may be called ______.






33. California wineries age their red wines ________ months in the bottle before releasing them.






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






35. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.






36. 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






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






38. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon






39. The malolactic fermentation (MLF) is used in...






40. 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.






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






42. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?






43. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.






44. Gew






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






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






47. 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.






48. _____________ (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.






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