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. Why is producing cold stability immediately after fermentation not a concern for many red wines?






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






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






4. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.






5. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






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






7. _____________ is not usually sought in grapes to be used for the methode champenoise.






8. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California






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






10. Botrytis can penetrate...






11. Why is harvesting Botrytis-infected fruit slow?

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12. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






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






14. At what blood alcohol concentration do most people perceive the maximum relaxation?






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






16. The glasses for winetastings are not...






17. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






18. What additional changes occur in wines that undergo the malolactic fermentation?






19. What factors are important for slower bottle aging?






20. Our appreciation of wines is mainly due to their...






21. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






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






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






24. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






25. Charmat process wines have ________ yeast character compared to methode champenoise wines.






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






27. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...






28. 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?






29. 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?






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






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






32. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa






33. ________________ 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






34. Why do winemakers dilute wine spirits with water when they taste them.

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35. Pinot Noir is fermented at...






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






37. Which style of port takes on its important sensory characteristics during long barrel aging?






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






39. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?






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






41. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






42. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...






43. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?






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






45. 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.






46. What is photosynthesis?






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






48. 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...






49. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.






50. In some cases quality increases as...