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






2. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled






3. What is the affect of a dry summer climate on the vigor of unirrigated vines?






4. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.






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






6. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.






7. Sparkling wines are a kind of table or natural wine which contain large amounts of...






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






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






10. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...






11. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






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






13. Our appreciation of wines is mainly due to their...






14. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






15. 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.






16. 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...






17. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent






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






19. Why is harvesting Botrytis-infected fruit slow?

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20. Shade decreases the concentration of ________ in Gew






21. Are spurs longer or shorter than canes?






22. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.






23. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.






24. Pinot Noir is fermented at...






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






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






27. What changes would you expect when white wines age in the bottle?






28. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...






29. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






30. Why is it especially important to catch your first impressions when tasting port?

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31. Sherries referred to as ______ will have 7.5-10% sugar






32. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.






33. Botrytis-affected dessert wines made in California are modelled after...






34. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...






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






36. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






37. You lost your job when Ch






38. Leaf layer numbers are about the same in...






39. The blended wine that will be bottled for a second fermentation is called the vin de ______.






40. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






41. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.






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






43. ________________ 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






44. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...






45. 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.






46. 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...






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






48. When is a wine 'dead'?






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






50. Define 'canes'