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






2. About how much of a cuv






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






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






5. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






6. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






7. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?






8. When tasting dessert wines - take small sips to avoid palate fatigue






9. Roonstocks are used to control...






10. Which taste quality is very rare in wines?






11. Weather refers to the...






12. 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


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






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






15. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






16. Explain why severe pruning decreases crop size.


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






18. Which tasting order would place the second wine at a disadvantage?






19. Sensory stimuli in wine can also be...






20. 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.






21. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






22. When is the mechanism of taste dependent on saliva?






23. 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.






24. 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.






25. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.






26. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...






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






28. Botrytis can penetrate...






29. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?






30. Growers control phylloxera by means of






31. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.






32. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






33. Which is a botanical pesticide?






34. 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.






35. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.






36. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.






37. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






38. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.






39. 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.


40. What is the purpose of flower cluster removal?






41. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






42. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...






43. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...






44. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...






45. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.






46. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.






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






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






49. 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.






50. 'Organic growers' eschew pesticides.