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






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






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






4. The juice of Zinfandel and most other red wine grapes is...






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






6. Removing leaves from around grape clusters






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






8. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






9. _____________ table wines are much more common than vintage-dated sparkling wines.






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






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






12. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.






13. Which taste quality is very rare in wines?






14. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.






15. When is a wine 'dead'?






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






17. 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.






18. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.






19. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.






20. What is photosynthesis?






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






22. _____________ (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.






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






24. Growers control phylloxera by means of






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






26. The people who should be most concerned about sulfites in wine are...






27. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...






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






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






30. If canopy heigh remains constant - then increasing between-row spacing






31. 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






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






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






34. 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...






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






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

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






38. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...






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






40. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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






42. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.






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






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






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






46. 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.






47. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.






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






49. You lost your job when Ch






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