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






2. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...






3. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.






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






5. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.






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






7. What is overcropping?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


8. Pinot Noir is less likely to be ________ than other red wines.






9. _____________ (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.






10. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.






11. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.






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






13. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...






14. Which taste quality is very rare in wines?






15. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.






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






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






18. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






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






20. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






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






22. Canopy management affects the...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


23. 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...






24. Winemakers taste the fortifying alcohol and match it to the wine being made because...






25. Why is experience particularly important for winemakers who are blending the wines for a cuvee?






26. Imported sparkling wine makes up about ______% of the U.S. market.






27. The glasses for winetastings are not...






28. 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.






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






30. Sediments in wine tanks are called...






31. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






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






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






34. What is photosynthesis?






35. At a gross level we are most sensitive to which taste quality?






36. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.






37. Why is producing cold stability immediately after fermentation not a concern for many red wines?






38. 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.






39. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






40. The climate of the vineyard is called a...






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






42. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...






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






44. A wine with inadequate body would not be correctly described as...






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






46. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.






47. Gew






48. The process of transferring wine from one vat containing lees to another vat which is clean is called...






49. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.






50. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.