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. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...






2. 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.






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






4. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






5. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






6. Thick canopies adversely affect...

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7. 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...






8. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent






9. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less






10. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.






11. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.






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






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






15. When is a wine 'dead'?






16. 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.






17. 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...






18. 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.






19. What is photosynthesis?






20. California has more ____________ than Region 1 acres.






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






22. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.






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






24. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.






25. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






26. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se






27. The alcoholic fermentation in red wine production is _________________ than for white wine production.






28. Why is it especially important to catch your first impressions when tasting port?

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29. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






30. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






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






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






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

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34. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.






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






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






37. Botrytis-affected dessert wines made in California are modelled after...






38. Sterile filtration followed by aseptic bottling are key strategies in creating...






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






40. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are






41. Are spurs longer or shorter than canes?






42. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?






43. Sherries referred to as ______ will have 7.5-10% sugar






44. 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...






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






46. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'






47. The number of vines per acre in the Mosel region is about






48. How is the evaluation of color and clarity modified for red wines?






49. Where are the papillae located that have very few taste buds in them?

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50. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.