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. Explain why the shoots on a severely pruned vine tend to grow very long






2. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.






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






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






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






6. 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...






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






8. What is the affect of a dry summer climate on the vigor of unirrigated vines?






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






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






11. Grape shoots emerge from...






12. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.






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






14. Pinot Noir is fermented at...






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






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






17. Sediments in wine tanks are called...






18. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...






19. 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.






20. Under the right circumstances - __________ improves winegrape quality.






21. ________________ 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






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






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






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






25. California has more ____________ than Region 1 acres.






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






27. 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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28. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

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






30. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called






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






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






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

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






35. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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36. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.






37. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






38. How would a wine be aged in barrels to minimize its exposure to air?






39. 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...






40. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...






41. 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.






42. The most prestigious wine of a sparkling wine producer may be called ______.






43. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?






44. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.






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






46. 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.






47. Red wines make up about __________% of the U.S. wine market during the 1980s.






48. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






49. In some cases quality increases as...






50. Removing leaves from around grape clusters