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. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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2. Upright shoots grow faster than...






3. 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.

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4. On average - the overall process of making ______________ takes longer than the overall process of making white wines.






5. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






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






7. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?






8. 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






9. ___________ are younger and get more brick red with age.






10. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






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






12. In some cases quality increases as...






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






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






15. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.






16. 'Organic growers' eschew pesticides.






17. The process of collecting yeast for removal is...






18. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.






19. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called






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






21. Why is harvesting Botrytis-infected fruit slow?

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22. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.






23. The 'Orange Juice Effect' is an example of






24. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.






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






26. _______ can be produced when press juice is fermented and then distilled.






27. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






28. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.






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






30. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?






31. What is photosynthesis?






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






33. 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.






34. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.






35. The glasses for winetastings are not...






36. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.






37. 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






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






39. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.






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






41. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.






42. You have been hired by Ch






43. Demographic studies have shown that wine drinkers are better educated and earn more than...






44. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






45. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.






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






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






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






49. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






50. Dry white varietal wine most likely improve with bottle aging.