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






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






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

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






5. What factors are important for slower bottle aging?






6. What might lead you to have more olfactory fatigue while tasting red wines?






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






8. ________________ 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






9. Under which aging conditions will the components of the wine in a barrel become concentrated?






10. 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.






11. Growers control phylloxera by means of






12. During radiation frosts - Colder air settles in...






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. Leaf-roll virus is spread by...






15. 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.






16. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa






17. 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.






18. What are two purposes for blending port?






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






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






21. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.






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






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






24. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.






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






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






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






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






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






30. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.






31. Several grape clones may share...






32. Leaves in deep shade...






33. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.






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






35. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






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






37. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.






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






39. What is the purpose of flower cluster removal?






40. 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...






41. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.






42. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






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






44. California wineries age their red wines ________ months in the bottle before releasing them.






45. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long






46. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






47. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.






48. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are






49. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.






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

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