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. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.






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






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






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






5. _______ can be produced when press juice is fermented and then distilled.






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






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






8. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.






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






10. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...






11. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






12. Explain why severe pruning decreases crop size.

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13. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.






14. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...






15. What textures should you expect in a young port and an old port?






16. When are grape plants most resistant to low temperatures?






17. You have been hired by Ch






18. Botrytis-affected dessert wines made in California are modelled after...






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






20. California has more ____________ than Region 1 acres.






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






22. Only the ___________ are higher in alcohol content than table wines.






23. Why is experience particularly important for winemakers who are blending the wines for a cuvee?






24. 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...






25. What do carbonic maceration and m






26. What are the two processes that occur during aging of the champenoise sur lie?






27. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.






28. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.






29. What are the preferred viticultural regions for most red wine grapes?






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






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






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






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






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






35. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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36. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.






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






38. Leaves export ______ to developing grapes






39. 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.






40. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






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






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






43. Growers control phylloxera by means of






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






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






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






47. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






48. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.






49. Dessert wines are served in ____________ portions than table wines.






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

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