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Test your basic knowledge |
Wine Production 101
Start Test
Study First
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.
Percentage by weight of sugar in the juice
Non-wine drinkers
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Stronger acidity
3. Which is a botanical pesticide?
Approximate drinkability
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Wine
Strychnine
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...
Reserve wines are blends of still wines from previous vintages which are added to cuv
Sulfite-sensitive - steroid-dependent asthmatics
Sauvignon Blanc
Cloudy
6. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Wine spirits
You can expect increased complexity and moderated tartness.
Canopy thickness
80-90 degrees F
7. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Irrigation
The priesthood and of the wealthy
Four months
8. What additional changes occur in wines that undergo the malolactic fermentation?
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
False. To inspect a wine for color - hold it up to a white background.
Brown
Asti Spumante
9. What is the purpose of flower cluster removal?
Gelatin - egg whites are also used.
To prevent overcropping and its accompanying loss of grape quality.
Riddling
The same name
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
True
Serious wine tasters
Harvest sugars
Aging in oak containers
11. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Irrigation
Malolactic fermentation
wine aroma wheel
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
12. During radiation frosts - Colder air settles in...
Cooler
Degrees Brix
Low lying areas
Concentrated by the evaporation of water
13. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Portugese grape varieties
Smooth
Asti Spumante
One-half month to 48 months
14. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Half; 75-110
Baking
3000
Methode champenoise
15. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Asti Spumante
Free-run juices
85
One-way valves
16. The canopy surface area should not exceed twice the...
Soil surface area
Without perceptible sweetness and with an aroma which has an element that is like roses
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Cool - early
17. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
Thermal
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
17
Management of the extraction during fermentation
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
Must
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Pendant ones
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.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Clarity
Recognition Threshold
Prise de mousse
20. Are spurs longer or shorter than canes?
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Tiny malolactic bacteria
Yields increase
21. Leaves export ______ to developing grapes
Sugars
Carbonic Maceration
Hedonic quality
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
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.
One-half month to 48 months
Hydrometers
You tilt the glass so that you can look through a thinner layer of wine
Crushing
23. How is the evaluation of color and clarity modified for red wines?
Olfactory epithelium
You tilt the glass so that you can look through a thinner layer of wine
Exists above the vineyard
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
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.
Browning of pigments
Transfer
Grappa
Stuck fermentation
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.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Smaller barrels
Discorging
Extracted at higher pressures
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.
Big Vine Theory
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Fining agents
Charmat
28. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
A Burgundian-style wine
Tannins
Free-run juices
Solera
29. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Hold the wine against a white background
Verbal structure
Clarity
30. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Pleases him or her
Tobacco - coffee - chocolate - soy
Distinctive flavor compounds in its grapes
Recognition Threshold
31. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Sniffs
Genus Saccharomyces
Grafting
False. Many organic growers use pesticides.
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.
Specific anosmia
Less tart
Darker colors
An intact grape skin
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.
Nitrogen fertilizer
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
About 50% of people
Grassy character
34. Why is harvesting Botrytis-infected fruit slow?
35. In methode champenoise - the wine ages with the yeast for about.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
Aging in oak containers
2-4 years
36. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Be drier
Vanilla
Shoots that grew in summer are termed canes after they lose their leaves in winter.
37. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
False. The most important sugars in grape juice are glucose and fructose.
True
Underground
38. Leaves in deep shade...
Use sugars synthesized by illuminated leaves
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Grape shoot will be uninjured
Oloroso
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
Transfer
Sugar and acid composition
Fewer vegetative and herbaceous odors
Carbonic Maceration
40. A wine with inadequate body would not be correctly described as...
Three
Greater complexity - harmony - and the power to stimulate the emotions
Identify odors
Flat
41. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Perceptible varietal aromas
Pendant ones
Concentrated by the evaporation of water
T
42. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
Because they must be able to envision what the wine will be like in 2-4 years
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
Bottling dates
Portugese grape varieties
43. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Rootstocks
Sensation
22.9 degrees Brix - .80 total acid
100
44. Port production from _______________ is being done on a small scale in California.
Plant debris; spring rain
Portugese grape varieties
Blended
Wine
45. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Gelatin - egg whites are also used.
Press juice
Strychnine
Eating the apple will bring out the acid in the wine.
46. Which item on the list below is not perceived in wine with our sense of touch?
Timing of the MLF
Acidity
Tawny
Sugar and acid composition
47. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Malolactic fermentation
A taste modifier
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Perception of the wines' acidity
48. Imported sparkling wine makes up about ______% of the U.S. market.
Pigment content
29
Body
Smaller
49. You lost your job when Ch
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
3-5
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Sherries
50. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
The Muscats
Half; 75-110
Recognizable varietal aroma