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. Explain why severe pruning decreases crop size.

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2. 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.






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






4. Are spurs longer or shorter than canes?






5. The 'Orange Juice Effect' is an example of






6. 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...






7. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






8. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.






9. 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.






10. 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...






11. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?






12. During radiation frosts - Colder air settles in...






13. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.






14. California has more ____________ than Region 1 acres.






15. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?






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






17. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






18. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.






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






20. Port production from _______________ is being done on a small scale in California.






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






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






23. 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.






24. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.






25. 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.






26. The higher the alcohol content of a wine...






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






28. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.






29. 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.

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30. 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.






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






32. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.






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






34. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.






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






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






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






38. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...






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






40. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






41. Several grape clones may share...






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






43. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.






44. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?






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






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






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






48. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.






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

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50. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.