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






2. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.






3. What textures should you expect in a young port and an old port?






4. Women are more able to learn to _________ than men.






5. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.






6. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.






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

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8. Shade decreases the concentration of ________ in Gew






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






10. Overall quality in red wines is correlated with total color and...






11. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






12. Several grape clones may share...






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






14. 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.






15. 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.






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






17. When is a wine 'dead'?






18. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.






19. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?






20. Growers control phylloxera by means of






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






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






23. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.






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






25. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.






26. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...






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






28. Explain why severe pruning decreases crop size.

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29. Which is the most common method of producing sparkling wines?






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






31. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.






32. You lost your job when Ch






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






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






35. Gew






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






37. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

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






39. 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...






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






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






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






43. __________ give wines more oak flavor.






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

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






46. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...






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






48. Charmat process wines have ________ yeast character compared to methode champenoise wines.






49. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?






50. Which grape variety below would be most consistently used for premium wines rather than jug wines?