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. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.






2. Growers control phylloxera by means of






3. 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.






4. 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.






5. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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6. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.






7. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.






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






9. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






10. A _____________ is one that stops by itself before all the glucose has been used up.






11. 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






12. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...






13. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.






14. Which taste quality is very rare in wines?






15. Which is a botanical pesticide?






16. When judging the appearance of wines - the taster evaluates their






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






18. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






19. You have been hired by Ch






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






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






22. Only the ___________ are higher in alcohol content than table wines.






23. California has more ____________ than Region 1 acres.






24. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...






25. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






26. The higher the alcohol content of a wine...






27. The yield of juice per ton is ________ to 75-90 gallons per ton.






28. Explain why severe pruning decreases crop size.

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29. The people who should be most concerned about sulfites in wine are...






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






31. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...






32. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.






33. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






34. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.






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






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






37. 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...






38. 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...






39. What is overcropping?

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40. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.






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






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






43. 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.






44. 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.






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






46. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






47. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






48. What three things happen when wines age in oak barrels?






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






50. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.