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 degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...






2. How is the evaluation of color and clarity modified for red wines?






3. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






4. How would a wine be aged in barrels to minimize its exposure to air?






5. 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.






6. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.






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






8. Overall quality in red wines is correlated with total color and...






9. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?






10. Under the right circumstances - __________ improves winegrape quality.






11. For winemaking the most important sugar in grape juice is sucrose.






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. Explain why severe pruning decreases crop size.

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14. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.






15. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






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






17. About how much of a cuv






18. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.






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






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






21. Legumes add ___________ to the soil which will invigorate the vine.






22. Which is the most common method of producing sparkling wines?






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






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






25. 'Organic growers' eschew pesticides.






26. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






27. Which item on the list below is not perceived in wine with our sense of touch?






28. At what blood alcohol concentration do most people perceive the maximum relaxation?






29. What are the two processes that occur during aging of the champenoise sur lie?






30. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






31. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






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






33. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






34. In methode champenoise - the wine ages with the yeast for about.






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






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






37. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.






38. Region I is ______ than Region V






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






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






41. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long






42. Where are the papillae located that have very few taste buds in them?

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43. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...






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






45. 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






46. What factors are important for slower bottle aging?






47. Wind may warm a vineyard if a layer of warm air...






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






49. Women are more able to learn to _________ than men.






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