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






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






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






4. The number of vines per acre in the Mosel region is about






5. ________________ 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






6. What factors are important for slower bottle aging?






7. When is a wine 'dead'?






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






9. What are the preferred viticultural regions for most red wine grapes?






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






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






12. What are two purposes for blending port?






13. 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.






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






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






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






17. Corks come from the bark of an oak...






18. How does a vineyardist determine leaf layer number?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


19. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.






20. Which red wine grape is preferred when grown in Region I?






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






22. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.






23. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






24. 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...






25. White item on the list is not part of 'the best possible aging conditions' for bottled wines?






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






27. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.






28. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?






29. Pick the worst wine on this list for bottle aging...






30. 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 __________.






31. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S






32. Which type of sherry is oxidized in the absence of flor yeast?






33. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.






34. Canopy management affects the...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


35. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.






36. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.






37. White varietal wine whose wines acquire 'subtle - oily scents' as they age






38. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?






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






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






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






42. Wine provides about how many calories per four-ounce serving?






43. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






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






45. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.






46. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.






47. A typical sulfur dioxide in wine would be ______.






48. 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...






49. An extended maceration of Cabernet Sauvignon can produce a wine with...






50. Which is a botanical pesticide?