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. 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.






2. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.






3. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






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






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






6. The most important step in red wine production for determining the style of a wine.






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






8. 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.






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






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






11. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.






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






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






14. You lost your job when Ch






15. Leaves export ______ to developing grapes






16. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






17. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






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






19. 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 ______.






20. Which grape variety below would be most consistently used for premium wines rather than jug wines?






21. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.






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






23. Corks come from the bark of an oak...






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






25. What is the affect of a dry summer climate on the vigor of unirrigated vines?






26. What is the 'retro nasal route'?

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27. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.






28. Sediments in wine tanks are called...






29. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.






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

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31. 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...






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






33. Under the right circumstances - __________ improves winegrape quality.






34. Dessert wines are served in ____________ portions than table wines.






35. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.






36. Charmat process wines have ________ yeast character compared to methode champenoise wines.






37. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






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






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






40. What is overcropping?

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41. Upright shoots grow faster than...






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






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






44. 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?






45. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...






46. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo






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






48. For winemaking the most important sugar in grape juice is sucrose.






49. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






50. When is a wine 'dead'?