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. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...






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






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






4. The concentrated alcohol used to fortify wines is called _______.






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






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






7. 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.






8. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.






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






10. What is overcropping?


11. Overall quality in red wines is correlated with total color and...






12. 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.






13. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






14. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.






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






16. When tasting dessert wines - take small sips to avoid palate fatigue






17. The most prestigious wine of a sparkling wine producer may be called ______.






18. California has more ____________ than Region 1 acres.






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






20. 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.






21. 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.






22. 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...






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






24. 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...






25. In regards to winemaking - what is the hazard of treating grapes with sulfur?






26. 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.






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






28. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.






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






30. 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






31. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






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






33. 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.


34. The blended wine that will be bottled for a second fermentation is called the vin de ______.






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






36. Sediments in wine tanks are called...






37. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.






38. 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






39. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?






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


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






42. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.






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






44. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...


45. 'Organic growers' eschew pesticides.






46. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew






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






48. 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.






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






50. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?