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. 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.






2. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.






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






4. When are grape plants most resistant to low temperatures?






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






6. The most important step in red wine production for determining the style of a wine.






7. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.






8. Which grape variety below would be most consistently used for premium wines rather than jug wines?






9. Weather refers to the...






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






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






12. 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...






13. What is photosynthesis?






14. In order to make sparkling wine you need to build a winery for the _______________ process.






15. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?






16. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.






17. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.






18. Canopy management affects the...


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






20. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?






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






22. 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.


23. Which style of port takes on its important sensory characteristics during long barrel aging?






24. Gew






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






26. What changes would you expect when white wines age in the bottle?






27. If canopy heigh remains constant - then increasing between-row spacing






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






29. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...






30. Are spurs longer or shorter than canes?






31. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






32. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.






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






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






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






36. 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...






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






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






39. The number of vines per acre in the Mosel region is about






40. Dry white varietal wine most likely improve with bottle aging.






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






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






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






44. Growers control phylloxera by means of






45. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.






46. ___________ are younger and get more brick red with age.






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






48. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.






49. 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...






50. About how many leaves does a shoot need to mature its grape clusters?