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 neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






2. What are two purposes for blending port?






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






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






5. What is reserve wine and how is it used in methode champenoise sparkling wine production?






6. Which is a botanical pesticide?






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






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






9. Why has oak become the traditional aging container for wines?






10. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.






11. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...






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






13. Pinot Noir is fermented at...






14. 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.






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






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






17. Quantitatively distinguish between thin and thick canopies.






18. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se






19. Several grape clones may share...






20. 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...






21. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.






22. What do carbonic maceration and m






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






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






25. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...






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






27. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew






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






29. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.






30. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






31. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






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






33. 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...






34. Imported sparkling wine makes up about ______% of the U.S. market.






35. What is the purpose of flower cluster removal?






36. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






37. Which taste quality is very rare in wines?






38. At a gross level we are most sensitive to which taste quality?






39. Where are the papillae located that have very few taste buds in them?


40. Botrytis can penetrate...






41. The malolactic fermentation (MLF) is used in...






42. 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.






43. 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.






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






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






46. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.






47. In methode champenoise - the wine ages with the yeast for about.






48. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.






49. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.






50. The grape solids in the must are called...