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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 degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
As much as 20-30%
Distinctive flavor compounds in its grapes
Portugese grape varieties
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified
2. How is the evaluation of color and clarity modified for red wines?
Clusters
You tilt the glass so that you can look through a thinner layer of wine
Smaller barrels
50% as intense as full sunlight on a clear summer day
3. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
True
Discorging
Black pepper
False. Both total acid concentration and acid strength decrease.
4. How would a wine be aged in barrels to minimize its exposure to air?
One of the most effective ways to prevent alcohol abuse
Pinot Noir
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Fortified wines
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.
Cold-inactivated yeast
12-18
Distinctive flavor compounds in its grapes
Free-run juices
6. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Salty
Resist spoilage
Vanilla
Transfer
7. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Different clones
French Sauternes and German late-harvest Rieslings
The use of solar energy to snythesize sugar from carbon dioxide and water.
One-way valves
8. Overall quality in red wines is correlated with total color and...
Pigment content
Quercus Suber
Transfer
Malolactic fermentation
9. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Oloroso
Dom Perignon - 1668-1715
Stuck fermentation
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S
10. Under the right circumstances - __________ improves winegrape quality.
On the tongue's top surface
22.9 degrees Brix - .80 total acid
Methode champenoise
Irrigation
11. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Disgorging - trap the yeast - riddling
Climate.
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...
Pleases him or her
True
Red wines from grape to bottle
Sensitivity
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.
Body
Wine
True
To prevent overcropping and its accompanying loss of grape quality.
15. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Tannins
Free-run juices
Underground
Greater aging potential
16. Only the ___________ are higher in alcohol content than table wines.
Because the wines blended to make the cuv
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Soil surface area
Fortified dessert wines
17. About how much of a cuv
Brown
Body
Normal breathing
As much as 20-30%
18. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
3000
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
19. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Colors
Sparkling wines
About 50% of people
Pleases him or her
20. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
Sniffs
Tobacco - coffee - chocolate - soy
2-4 years
21. Legumes add ___________ to the soil which will invigorate the vine.
Nitrogen fertilizer
Grassy character
Non-wine drinkers
FAS
22. Which is the most common method of producing sparkling wines?
Non-wine drinkers
Sugar and acid composition
Trap the CO2 from a second alcoholic fermentation
Harvest sugars
23. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
Cool-regions or cool-seasons
Wine
Positive structural organoleptic elements
24. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Cardiovascular mortality
New World vineyards
Sauvignon Blanc and Semillon
25. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
Perception of the wines' acidity
Genus Saccharomyces
Portugese grape varieties
26. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Thermal
Their higher alcohol contents and stronger odors.
Tiny malolactic bacteria
Sweeter
27. Which item on the list below is not perceived in wine with our sense of touch?
Acidity
Prise de mousse
One-half month to 48 months
About 10 to 20 - if they are well exposed to sunlight.
28. At what blood alcohol concentration do most people perceive the maximum relaxation?
.05%
Olfactory epithelium
Greater aging potential
About 50% of people
29. What are the two processes that occur during aging of the champenoise sur lie?
Alcohol solution
The same name
Tranquilizers
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
30. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
Malolactic fermentation
False. To inspect a wine for color - hold it up to a white background.
Sugar and acid composition
31. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Sparkling wines
Grape composition - next year's crop - and grape berry health.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
32. The higher the alcohol content of a wine...
Because they must be able to envision what the wine will be like in 2-4 years
False. Many organic growers use pesticides.
The streams are thinner
Portugese grape varieties
33. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
Olfactory sensitivity
Botrytis infection
Flavor concentration
60-95
34. In methode champenoise - the wine ages with the yeast for about.
Trap the CO2 from a second alcoholic fermentation
Timing of the MLF
2-4 years
Cuv
35. Sterile filtration followed by aseptic bottling are key strategies in creating...
Quercus Suber
Riddling
Microbiological stability
Canopy dimensions
36. The yield of juice per ton is ________ to 75-90 gallons per ton.
Subtract 50 degrees from the day's average temperature.
Warmer
Gelatin - egg whites are also used.
Reduced
37. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Blanc de Blancs - Blanc de Noirs.
Decreases grape rots - lowers grape potassium - lowers grape pH
Bell pepper - eucalyptus - mint - maybe berries - cassis
Recognition Threshold
38. Region I is ______ than Region V
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Neutral
Cooler
39. The process of collecting yeast for removal is...
The streams are thinner
Sauvignon Blanc
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
Riddling
40. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Approximate drinkability
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Be drier
55
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
60-95
Clarity
Blanc de Blancs - Blanc de Noirs.
Brown
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...
Greater complexity - harmony - and the power to stimulate the emotions
Dark skinned Pinot Noir grapes
Disgorging - trap the yeast - riddling
Cold stabilization
44. When judging the appearance of wines - the taster evaluates their
Clarity
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.
Neutral
Aging in oak containers
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
Port
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
T
Must
46. What factors are important for slower bottle aging?
Verbal structure
Reduces fruitiness
Body
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
47. Wind may warm a vineyard if a layer of warm air...
Sugar and acid composition
Recognizable varietal aroma
Exists above the vineyard
Riddling
48. A typical sulfur dioxide in wine would be ______.
Bell pepper - eucalyptus - mint - maybe berries - cassis
Limousin forest
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
35-125 parts per million
49. Women are more able to learn to _________ than men.
Pinot Noir
Carbonic Maceration
Identify odors
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.
50. Which red wine grape is preferred when grown in Region I?
Darker colors
Table wines
Pinot Noir
French Sauternes and German late-harvest Rieslings