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. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.






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






3. A wine with inadequate body would not be correctly described as...






4. In some cases quality increases as...






5. During radiation frosts - Colder air settles in...






6. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.






7. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...






8. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.






9. Sherries referred to as ______ will have 7.5-10% sugar






10. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.






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






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






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






14. 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.






15. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






16. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






17. The grape solids in the must are called...






18. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.






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






20. Leaves export ______ to developing grapes






21. Region I is ______ than Region V






22. Why is experience particularly important for winemakers who are blending the wines for a cuvee?






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






24. 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






25. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.






26. What three things happen when wines age in oak barrels?






27. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'






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






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






30. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...






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






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






33. California wineries age their red wines ________ months in the bottle before releasing them.






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






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






36. Leaves in deep shade...






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






38. Thick canopies adversely affect...

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






40. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...






41. Imported sparkling wine makes up about ______% of the U.S. market.






42. 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.






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






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






45. 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






46. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.






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






48. 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.






49. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?






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