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. The climate of the vineyard is called a...






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






3. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






4. 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.






5. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.






6. 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.






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






8. The glasses for winetastings are not...






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






10. ___________ are also referred to as natural wines and contain 14% alcohol or less.






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






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

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13. Which item on the list below is not perceived in wine with our sense of touch?






14. Legumes add ___________ to the soil which will invigorate the vine.






15. 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






16. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






17. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






18. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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






20. 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...






21. Winemakers taste the fortifying alcohol and match it to the wine being made because...






22. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.






23. A _____________ is one that stops by itself before all the glucose has been used up.






24. Leaves export ______ to developing grapes






25. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?






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






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






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






29. Weather refers to the...






30. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec






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






32. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






33. 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.






34. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.






35. In the earliest - ancient Mediterranean civilizations wine was the drink of...






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






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






38. When is a wine 'dead'?






39. 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.






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






41. The most important step in red wine production for determining the style of a wine.






42. 'Organic growers' eschew pesticides.






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






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






45. 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.






46. Leaf-roll virus is spread by...






47. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.






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






49. 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






50. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.