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. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






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






3. Explain why severe pruning decreases crop size.


4. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.






5. What are the preferred viticultural regions for most red wine grapes?






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






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






8. At a gross level we are most sensitive to which taste quality?






9. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.






10. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh


11. Removing leaves from around grape clusters






12. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.






13. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...






14. 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.






15. When are grape plants most resistant to low temperatures?






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






17. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.






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






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






20. __________ give wines more oak flavor.






21. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






22. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.






23. Roonstocks are used to control...






24. Canopy management affects the...


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






26. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.






27. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?






28. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.






29. 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.






30. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec






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






32. 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.






33. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...






34. Great wines are distinguished from ordinary wines by their...






35. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






36. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






37. Briefly explain why women must weigh more than one risk when considering whether or not to drink.






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






39. 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.






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






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






42. What is overcropping?


43. The most prestigious wine of a sparkling wine producer may be called ______.






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






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






46. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






47. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S






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






49. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






50. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.