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






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






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






4. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority






5. A wine with inadequate body would not be correctly described as...






6. 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






7. The alcoholic fermentation in red wine production is _________________ than for white wine production.






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






9. 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...






10. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






11. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






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






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






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






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






16. 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...






17. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.






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






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






20. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.






21. 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






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






23. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?






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






25. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?






26. Which is a botanical pesticide?






27. Shade decreases the concentration of ________ in Gew






28. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






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






30. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






31. Removing leaves from around grape clusters






32. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?






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. What are the two processes that occur during aging of the champenoise sur lie?






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






36. Sterile filtration followed by aseptic bottling are key strategies in creating...






37. Its inherent qualities make Pinot Noir a good candidate for...






38. Red wines often benefit from ______________ after fermentation and during barrel aging.






39. 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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40. Corks come from the bark of an oak...






41. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon






42. In order to make sparkling wine you need to build a winery for the _______________ process.






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






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






45. 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.






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






47. How would a wine be aged in barrels to minimize its exposure to air?






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






49. 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.






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