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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. About how many leaves does a shoot need to mature its grape clusters?
Chardonnay and Pinot Blanc
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Different clones
About 10 to 20 - if they are well exposed to sunlight.
2. Wine provides about how many calories per four-ounce serving?
Vanilla
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
100
3. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Must
About 50% of people
Pinot Noir
Concentrated by the evaporation of water
4. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
Grappa
Prise de mousse
Fewer vegetative and herbaceous odors
New World vineyards
5. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Flat
Regions II and III
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
50% as intense as full sunlight on a clear summer day
6. Which style of port takes on its important sensory characteristics during long barrel aging?
As much as 20-30%
Wild yeasts
Tawny
The use of solar energy to snythesize sugar from carbon dioxide and water.
7. What are two purposes for blending port?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Surface
Hydrometers
Charmat
8. 'Organic growers' eschew pesticides.
Less fertilization
Cold stabilization
False. Many organic growers use pesticides.
Brown
9. 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.
Botrytis infection
Leaf pores
Cuv
One unit increase in photosynthetic rate
10. Winemakers taste the fortifying alcohol and match it to the wine being made because...
Cabernet Sauvignon - Napa Gamay
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified
Blanc de Noirs
White Zinfandel
11. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Greater complexity - harmony - and the power to stimulate the emotions
Olfactory epithelium
Gelatin - egg whites are also used.
12. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Tobacco - coffee - chocolate - soy
Grape berries
Press juice
Leaf pores
13. The most important step in red wine production for determining the style of a wine.
Harvest sugars
Flavor concentration
Management of the extraction during fermentation
A sampling of bottle-fermented sparkling wines
14. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
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
Port
Grappa
Smooth
15. 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
Less fertilization
3000
The use of solar energy to snythesize sugar from carbon dioxide and water.
16. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
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.
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.
Decreases light interception by the vineyard
Big Vine Theory
17. _____________ is not usually sought in grapes to be used for the methode champenoise.
Colorless
Fortified wines
Botrytis cinerea
Recognizable varietal aroma
18. Demographic studies have shown that wine drinkers are better educated and earn more than...
Wine
Crop-bearing shoots
Non-wine drinkers
Sweeter
19. 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
Softer tannins
Underground
Sit for several hours
Brown
20. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Gew
Fortified wines
Wine
Tank fermentation
21. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Strychnine
False. Both total acid concentration and acid strength decrease.
A sampling of bottle-fermented sparkling wines
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
22. 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...
Low lying areas
Management of the extraction during fermentation
Less tart
Fewer vegetative and herbaceous odors
23. Define 'canes'
Cold-inactivated yeast
Decreases grape rots - lowers grape potassium - lowers grape pH
Only up to a certain point
Shoots that grew in summer are termed canes after they lose their leaves in winter.
24. Port production from _______________ is being done on a small scale in California.
Sparkling wines
Cream
Portugese grape varieties
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
25. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Hold the wine against a white background
Extraction
Monoterpenes
Botrytis cinerea
26. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Clear Bordeaux bottles
Crop-bearing shoots
Odors
Perpendicular
27. 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.
Recognition Threshold
Colors
To prevent overcropping and its accompanying loss of grape quality.
The same name
28. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Regions II and III
Sherries
Sauvignon Blanc
Dissolved carbon dioxide gas
29. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Climate.
You can expect increased complexity and moderated tartness.
Bitterness
Sparkling and sweet wine
30. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
Portugese grape varieties
Taste adaptation
Cold-inactivated yeast
Different clones
31. What are the two processes that occur during aging of the champenoise sur lie?
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Crop-bearing shoots
Limousin forest
Sensitivity
32. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Percentage by weight of sugar in the juice
Tiny malolactic bacteria
Dark skinned Pinot Noir grapes
The same name
33. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
The Muscats
Plant debris; spring rain
Fortified wines
Specific anosmia
34. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Positive structural organoleptic elements
Chardonnay and Pinot Blanc
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.
Gew
35. Botrytis-affected dessert wines made in California are modelled after...
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Tawny
One of the most effective ways to prevent alcohol abuse
French Sauternes and German late-harvest Rieslings
36. Which type of sherry is oxidized in the absence of flor yeast?
Decreases light interception by the vineyard
Smooth
One-way valves
Oloroso
37. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Strychnine
Bell pepper - eucalyptus - mint - maybe berries - cassis
Distinctive flavor compounds in its grapes
Purple wines
38. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
New World vineyards
Clusters
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
False. Both total acid concentration and acid strength decrease.
39. Dry white varietal wine most likely improve with bottle aging.
Management of the extraction during fermentation
Inhaled air
Chardonnay
Tannins
40. In the earliest - ancient Mediterranean civilizations wine was the drink of...
The priesthood and of the wealthy
Portugese grape varieties
Reduces fruitiness
Cardiovascular mortality
41. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Big Vine Theory
Harvest sugars
Free-run juices
Regions II and III
42. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Amontillados
Smooth
Because those procedures minimize tannin extraction as well
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
43. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Purple wines
Botrytis-affected fruit
Verbal structure
Fining agents
44. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
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.
Cold stabilization
Sherries
45. Grape shoots emerge from...
Sweeter
Nodes
Flat
Resist spoilage
46. Where are the papillae located that have very few taste buds in them?
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47. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority
Aging in oak containers
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
Eating the apple will bring out the acid in the wine.
White Zinfandel
48. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Perceptible varietal aromas
Low lying areas
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.
Cooler
49. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Crushing
Hydrometers
Malolactic fermentation
Port
50. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Plant debris; spring rain
Softer tannins
Greater aging potential
Portugese grape varieties