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. Briefly explain why women must weigh more than one risk when considering whether or not to drink.






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






3. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






4. Under the right circumstances - __________ improves winegrape quality.






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






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






8. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests






9. 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.






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






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






12. At a gross level we are most sensitive to which taste quality?






13. In 1990 - white table wines - ros






14. The malolactic fermentation (MLF) is used in...






15. In some cases quality increases as...






16. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long






17. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...






18. Which grape variety below would be most consistently used for premium wines rather than jug wines?






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






20. Gew






21. Winemakers taste the fortifying alcohol and match it to the wine being made because...






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






23. What changes would you expect when white wines age in the bottle?






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






25. 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.






26. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec






27. Under which aging conditions will the components of the wine in a barrel become concentrated?






28. 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...






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






30. Removing leaves from around grape clusters






31. Sediments in wine tanks are called...






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






33. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






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






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






36. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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37. When judging the appearance of wines - the taster evaluates their






38. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called






39. Imported sparkling wine makes up about ______% of the U.S. market.






40. Canopy management affects the...

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41. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...






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






43. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called






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






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






46. An extended maceration of Cabernet Sauvignon can produce a wine with...






47. Why has oak become the traditional aging container for wines?






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






49. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'






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