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. Gew






2. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.


3. About how much of a cuv






4. Explain why the shoots on a severely pruned vine tend to grow very long






5. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.






6. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...






7. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.






8. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...






9. Define 'canes'






10. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...






11. 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.






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






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






14. The people who should be most concerned about sulfites in wine are...






15. __________ give wines more oak flavor.






16. Upright shoots grow faster than...






17. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






18. What is photosynthesis?






19. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.






20. 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.






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






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






23. Which red wine grape is preferred when grown in Region I?






24. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.






25. A _____________ is one that stops by itself before all the glucose has been used up.






26. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness


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






28. 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.






29. Leaf-roll virus is spread by...






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






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






32. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.






33. California wineries age their red wines ________ months in the bottle before releasing them.






34. What might lead you to have more olfactory fatigue while tasting red wines?






35. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.






36. What do carbonic maceration and m






37. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...






38. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.






39. How would a wine be aged in barrels to minimize its exposure to air?






40. 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.






41. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?


42. The process of transferring wine from one vat containing lees to another vat which is clean is called...






43. When is a wine 'dead'?






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






45. 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






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






47. ________________ 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






48. What factors are important for slower bottle aging?






49. Which is the most common method of producing sparkling wines?






50. Wind may warm a vineyard if a layer of warm air...