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. What might lead you to have more olfactory fatigue while tasting red wines?






2. 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.






3. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'






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






5. Which red wine is most likely to be aged in French Oak?






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






7. Leaves export ______ to developing grapes






8. 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






9. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.






10. 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.

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11. The juice of Zinfandel and most other red wine grapes is...






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






13. The climate of the vineyard is called a...






14. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?






15. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.






16. 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...






17. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...






18. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.






19. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California






20. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






21. In regards to winemaking - what is the hazard of treating grapes with sulfur?






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






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






24. Several grape clones may share...






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






26. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.






27. Why has oak become the traditional aging container for wines?






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






29. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






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






31. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo






32. Describe the calculation of degree-days for a day.

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33. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?






34. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...






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






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






37. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






38. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...






39. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.






40. Corks come from the bark of an oak...






41. How does a vineyardist determine leaf layer number?

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






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






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






45. Which is a botanical pesticide?






46. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.






47. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.






48. Charmat process wines have ________ yeast character compared to methode champenoise wines.






49. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






50. 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...