SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Wine Production 101
Start Test
Study First
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. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.
Reduced
Free-run juices
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Yields increase
2. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Wild yeasts
Water evaporation
Intense fruit aromas
Different clones
3. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Liver cirrhosis
Because they must be able to envision what the wine will be like in 2-4 years
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Sweeter
4. What additional changes occur in wines that undergo the malolactic fermentation?
Sweet before dry
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
Serious wine tasters
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
5. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Brown
Press juice
The streams are thinner
Reduced
6. The most important step in red wine production for determining the style of a wine.
Soil surface area
Management of the extraction during fermentation
12-18
Brown
7. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Premium winegrape vineyards
False. To inspect a wine for color - hold it up to a white background.
Blanc de Noirs
Tobacco - coffee - chocolate - soy
8. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
2-4 years
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Less fertilization
9. When are grape plants most resistant to low temperatures?
Vine's microclimate
When they are dormant.
Red wines from grape to bottle
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S
10. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Water evaporation
35-125 parts per million
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Underground
11. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Gelatin - egg whites are also used.
Inhaled air
Hydrometers
Fortified wines
12. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Water evaporation
T
Regions II and III
13. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Genus Saccharomyces
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Normal breathing
1-2 glasses daily
14. You lost your job when Ch
3-5
Canopy dimensions
Sensitivity
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
15. Leaves export ______ to developing grapes
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
Sugars
Warmer
Cloudy
16. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Discorging
Grappa
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Extraction
17. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Intense fruit aromas
Blanc de Blancs - Blanc de Noirs.
Sauvignon Blanc and Semillon
Secondary infections develop
18. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Varietal character
Port
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
55
19. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Eating the apple will bring out the acid in the wine.
Premium winegrape vineyards
Greater complexity - harmony - and the power to stimulate the emotions
Management of the extraction during fermentation
20. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Management of the extraction during fermentation
Stuck fermentation
Gew
Pendant ones
21. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Flavor concentration
Tasting situation
Colors
Fewer vegetative and herbaceous odors
22. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Decreases light interception by the vineyard
Smaller barrels
Perceptible varietal aromas
An intact grape skin
23. Corks come from the bark of an oak...
35-125 parts per million
Quercus Suber
Grape berries
Odors
24. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Microbiological stability
Botrytis cinerea
85
Vine's microclimate
25. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Aging in oak containers
Cap - extraction
26. What is the 'retro nasal route'?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
27. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Perceptible varietal aromas
Surface
Perpendicular
Percentage by weight of sugar in the juice
28. Sediments in wine tanks are called...
;lees
A young port - or young red table wine for that matter - should be astringent because it possesses tannins for longevity and an older wine should be velvety smooth because the tannins have polymerized - softening the texture and forming a sediment.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Baking
29. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Cream
Sparkling wines
Surface
30. Describe the calculation of degree-days for a day.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
31. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Normal breathing
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Because those procedures minimize tannin extraction as well
Tank fermentation
32. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
The use of solar energy to snythesize sugar from carbon dioxide and water.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Smooth
Blanc de Noirs
33. Under the right circumstances - __________ improves winegrape quality.
Their higher alcohol contents and stronger odors.
Irrigation
Grape berries
Tirage
34. Dessert wines are served in ____________ portions than table wines.
Underground
Smaller
The total acid content increases.
White Riesling
35. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
Discorging
Scrupulous rinsing of glasses
29
36. Charmat process wines have ________ yeast character compared to methode champenoise wines.
On the tongue's top surface
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Very limited
Purple wines
37. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Disgorging - trap the yeast - riddling
Regions II and III
Perceptible varietal aromas
False. To inspect a wine for color - hold it up to a white background.
38. Imported sparkling wine makes up about ______% of the U.S. market.
29
Bottling dates
Must
Vinegar bacteria
39. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Vine size
Clusters
T
Acetaldehyde - ethyl acetate
40. What is overcropping?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
41. Upright shoots grow faster than...
Pendant ones
Pigment content
Funnel-shaped
Cardiovascular mortality
42. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
About 50% of people
Cooler
Leaf pores
43. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Tannins
Subtract 50 degrees from the day's average temperature.
Tranquilizers
Their higher alcohol contents and stronger odors.
44. 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?
False. Champagne may only be used for wines produced in the Champagne district of France.
Without perceptible sweetness and with an aroma which has an element that is like roses
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
45. 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...
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
True
Less tart
46. ________________ 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
Bottling dates
Premium winegrape vineyards
Microbiological stability
T
47. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Sit for several hours
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
48. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
Port
Water evaporation
Body
49. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
On the tongue's top surface
Sniffs
85
High sugar content grapes
50. When is a wine 'dead'?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.