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. 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.






2. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...






3. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






4. A key factor that separates premium white grape vineyards from mediocre vineyards is...






5. 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.






6. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.






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






8. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.






9. What factors are important for slower bottle aging?






10. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.


11. The canopy surface area should not exceed twice the...






12. How does a vineyardist determine leaf layer number?


13. 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.






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






15. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.






16. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.






17. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






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






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






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






21. Pinot Noir is fermented at...






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






23. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.






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






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






26. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






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






28. On average - the overall process of making ______________ takes longer than the overall process of making white wines.






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






30. Which tasting order would place the second wine at a disadvantage?






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






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






33. 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


34. Weather refers to the...






35. Which is a botanical pesticide?






36. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.






37. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






38. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.






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






40. 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...






41. In methode champenoise - the wine ages with the yeast for about.






42. 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...






43. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






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






45. Only the ___________ are higher in alcohol content than table wines.






46. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?






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






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






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






50. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.