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. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.






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






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






4. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






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






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






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






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






9. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.






10. __________ give wines more oak flavor.






11. For winemaking the most important sugar in grape juice is sucrose.






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






13. 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...






14. Demographic studies have shown that wine drinkers are better educated and earn more than...






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






16. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.






17. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






18. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...






19. The most important step in red wine production for determining the style of a wine.






20. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






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






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






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

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






25. 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...






26. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






27. 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.






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






29. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






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






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






32. Thick canopies adversely affect...

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33. Port production from _______________ is being done on a small scale in California.






34. Leaves in deep shade...






35. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.






36. 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.






37. The number of vines per acre in the Mosel region is about






38. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...






39. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.






40. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...






41. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.






42. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?






43. The process of collecting yeast for removal is...






44. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.






45. Growers control phylloxera by means of






46. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.






47. In 1990 - white table wines - ros






48. What do carbonic maceration and m






49. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






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