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. Why do winemakers dilute wine spirits with water when they taste them.


2. 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.






3. Which is a botanical pesticide?






4. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.


5. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






6. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...






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






8. What additional changes occur in wines that undergo the malolactic fermentation?






9. What is the purpose of flower cluster removal?






10. 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






11. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.






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






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






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






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






16. The canopy surface area should not exceed twice the...






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






18. 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






19. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.






20. Are spurs longer or shorter than canes?






21. Leaves export ______ to developing grapes






22. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.






23. How is the evaluation of color and clarity modified for red wines?






24. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.






25. 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


26. __________ give wines more oak flavor.






27. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.






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






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






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






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






32. 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.






33. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.






34. Why is harvesting Botrytis-infected fruit slow?


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






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






37. 'Organic growers' eschew pesticides.






38. Leaves in deep shade...






39. 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






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






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






42. Why is experience particularly important for winemakers who are blending the wines for a cuvee?






43. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?






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






45. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.






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






47. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?






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






49. You lost your job when Ch






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