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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. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Reduced
80-90 degrees F
Distinctive flavor compounds in its grapes
50% as intense as full sunlight on a clear summer day
2. Thick canopies adversely affect...
3. 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
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Softer tannins
Transfer
Rootstocks
4. 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.
Table wines
Botrytis infection
Acidity
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
5. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Very limited
Baking
Fining
Sensation
6. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Nodes
Olfactory epithelium
Acetaldehyde - ethyl acetate
3-5
7. Removing leaves from around grape clusters
Decreases grape rots - lowers grape potassium - lowers grape pH
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
Strychnine
Reserve wines are blends of still wines from previous vintages which are added to cuv
8. Which is a botanical pesticide?
Aroma - Bouquet
Strychnine
Because the wines blended to make the cuv
Smooth
9. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Tranquilizers
Olfactory epithelium
Flavor concentration
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
10. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Cabernet Sauvignon - Napa Gamay
True
Varietal wines
Riddling
11. The blended wine that will be bottled for a second fermentation is called the vin de ______.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
12-18
Cuv
Gew
12. Wine provides about how many calories per four-ounce serving?
On the tongue's top surface
Greater aging potential
To prevent overcropping and its accompanying loss of grape quality.
100
13. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Soil surface area
Tasting situation
French Colombard
One-way valves
14. 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
Positive structural organoleptic elements
Canopy curtain
Must
Greater aging potential
15. The people who should be most concerned about sulfites in wine are...
80-90 degrees F
You can expect increased complexity and moderated tartness.
Cap - extraction
Sulfite-sensitive - steroid-dependent asthmatics
16. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
False. To inspect a wine for color - hold it up to a white background.
Degrees Brix
Methode champenoise
17. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Because the wines blended to make the cuv
Port
Because they must be able to envision what the wine will be like in 2-4 years
White Zinfandel
18. 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.
Warm - dry
Stuck fermentation
White Riesling
Grassy character
19. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Reduces fruitiness
Sweet before dry
Inhaled air
Strychnine
20. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Smaller barrels
Odors
Asti Spumante
False. Both total acid concentration and acid strength decrease.
21. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Discorging
Table wines
Disgorging - trap the yeast - riddling
Specific anosmia
22. Sterile filtration followed by aseptic bottling are key strategies in creating...
29
Crushing
Sauvignon Blanc and Semillon
Microbiological stability
23. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Gew
Mesoclimate
One-half month to 48 months
Cool-regions or cool-seasons
24. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
Browning of pigments
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Less tart
Perception of the wines' acidity
25. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
Low lying areas
Free-run juices
Sweet before dry
White Riesling
26. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
One place
False. Many organic growers use pesticides.
Bell pepper - eucalyptus - mint - maybe berries - cassis
One of the most effective ways to prevent alcohol abuse
27. 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.
28. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Thermal
Vanilla
Pomace
A sampling of bottle-fermented sparkling wines
29. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Tannins
3000
1-2 glasses daily
30. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Subtract 50 degrees from the day's average temperature.
Bitterness
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Because the wines blended to make the cuv
31. A _____________ is one that stops by itself before all the glucose has been used up.
Nodes
Stuck fermentation
Varietal wines
Grassy character
32. The yield of juice per ton is ________ to 75-90 gallons per ton.
Reduced
Pendant ones
50% as intense as full sunlight on a clear summer day
Cuv
33. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
Softer tannins
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
Pinot Noir
A Burgundian-style wine
34. 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...
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Inhaled air
Sit for several hours
Port
35. A typical sulfur dioxide in wine would be ______.
35-125 parts per million
Wine
Hold the wine against a white background
More Region V acres
36. Which style of port takes on its important sensory characteristics during long barrel aging?
Mesoclimate
Wine
Less tart
Tawny
37. What is photosynthesis?
The use of solar energy to snythesize sugar from carbon dioxide and water.
A Burgundian-style wine
Flat
False. Both total acid concentration and acid strength decrease.
38. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
Harvest sugars
Darker colors
Degrees Brix
39. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
Clusters
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Approximate drinkability
Cream
40. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Cuv
Discorging
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
Use sugars synthesized by illuminated leaves
41. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Wine
A Burgundian-style wine
Greater complexity - harmony - and the power to stimulate the emotions
About 50% of people
42. Which type of sherry is oxidized in the absence of flor yeast?
Tobacco - coffee - chocolate - soy
Odors
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Oloroso
43. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
Bottling dates
Moderate drinking and breast cancer
Concentrated by the evaporation of water
50% as intense as full sunlight on a clear summer day
44. 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.
Fortified dessert wines
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
You tilt the glass so that you can look through a thinner layer of wine
Charmat
45. 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?
Management of the extraction during fermentation
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Without perceptible sweetness and with an aroma which has an element that is like roses
False. Both total acid concentration and acid strength decrease.
46. Explain why severe pruning decreases crop size.
47. Which red wine grape is preferred when grown in Region I?
Thermal
Perceptible varietal aromas
Varietal character
Pinot Noir
48. Grape shoots emerge from...
Nodes
Botrytis-affected fruit
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Percentage by weight of sugar in the juice
49. 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.
Warm - dry
Flat
Rainfall
50. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Because they will age through one or two winters at the winery before bottling the cooling that occurs will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
Must
Press juice
Big Vine Theory