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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 intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.






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






3. Which type of sherry is oxidized in the absence of flor yeast?






4. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.






5. 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






6. Dry white varietal wine most likely improve with bottle aging.






7. Removing leaves from around grape clusters






8. The canopy surface area should not exceed twice the...






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






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






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






12. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






13. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.






14. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.






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






16. When is the mechanism of taste dependent on saliva?






17. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






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






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






20. 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.






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






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






23. Which red wine is most likely to be aged in French Oak?






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






25. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?






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






27. Which is a botanical pesticide?






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






29. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S






30. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.






31. What is the 'retro nasal route'?

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






33. About how many leaves does a shoot need to mature its grape clusters?






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






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






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

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37. ___________ are younger and get more brick red with age.






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






39. 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






40. A typical sulfur dioxide in wine would be ______.






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






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






43. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.






44. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.






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






46. Sensory stimuli in wine can also be...






47. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.






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






49. 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.






50. Shade decreases the concentration of ________ in Gew






Can you answer 50 questions in 15 minutes?



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