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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 intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Grappa
Three
Perpendicular
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.
2. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Four months
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Body
Racking
3. Which type of sherry is oxidized in the absence of flor yeast?
60-95
Sensitivity
Oloroso
Grape berries
4. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Rootstocks
Fortified dessert wines
Varietal wines
Grassy character
5. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
Limousin forest
Approximate drinkability
Soil surface area
A Burgundian-style wine
6. Dry white varietal wine most likely improve with bottle aging.
Decreases light interception by the vineyard
Chardonnay
Reduces fruitiness
About 10 to 20 - if they are well exposed to sunlight.
7. Removing leaves from around grape clusters
Reduces fruitiness
One of the most effective ways to prevent alcohol abuse
Decreases grape rots - lowers grape potassium - lowers grape pH
Use sugars synthesized by illuminated leaves
8. The canopy surface area should not exceed twice the...
Because those procedures minimize tannin extraction as well
Soil surface area
Decreases grape rots - lowers grape potassium - lowers grape pH
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
9. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
You tilt the glass so that you can look through a thinner layer of wine
Table wines
Bitterness
About 50% of people
10. Which tasting order would place the second wine at a disadvantage?
Specific anosmia
Half; 75-110
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Sweet before dry
11. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Canopy thickness
To prevent overcropping and its accompanying loss of grape quality.
One unit increase in photosynthetic rate
Gew
12. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Taste adaptation
Crushing
Identify odors
15-18
13. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Climate.
Port
Warmer
True
14. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Moderate drinking and breast cancer
Vinegar bacteria
True
Dom Perignon - 1668-1715
15. The alcoholic fermentation in red wine production is _________________ than for white wine production.
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.
22.9 degrees Brix - .80 total acid
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Tannins
16. When is the mechanism of taste dependent on saliva?
Methode champenoise
Be drier
Riddling
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.
17. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Perpendicular
Amontillados
Discorging
Aroma - Bouquet
18. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
Subtract 50 degrees from the day's average temperature.
85
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
19. California wineries age their red wines ________ months in the bottle before releasing them.
80-90 degrees F
Trap the CO2 from a second alcoholic fermentation
One-half month to 48 months
Timing of the MLF
20. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.
Purple wines
Positive structural organoleptic elements
Yields increase
Degrees Brix
21. Wind may warm a vineyard if a layer of warm air...
Sauvignon Blanc and Semillon
Recognizable varietal aroma
Exists above the vineyard
Botrytis-affected fruit
22. In the earliest - ancient Mediterranean civilizations wine was the drink of...
The priesthood and of the wealthy
Regions II and III
Varietal character
Crop-bearing shoots
23. Which red wine is most likely to be aged in French Oak?
Pinot Noir
Clear Bordeaux bottles
Cool - early
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
24. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Cabernet Sauvignon - Napa Gamay
Tiny malolactic bacteria
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
True
25. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?
Smaller barrels
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Without perceptible sweetness and with an aroma which has an element that is like roses
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
26. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Tawny
One place
Perceptible varietal aromas
Sulfite-sensitive - steroid-dependent asthmatics
27. Which is a botanical pesticide?
Cool - early
Strychnine
Fining
Pinot Noir
28. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
A vineyardist can determine leaf layer number - the measure of canopy 'thickness' - by randomly selecting a number of sites at fruit cluster height along the vine row - pushing a rod through the canopy curtain at each site - and recording the number
Darker colors
Canopy curtain
Vanilla
29. 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
Eating the apple will bring out the acid in the wine.
Clear Bordeaux bottles
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Vine's microclimate
30. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Verbal structure
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
Bell pepper - eucalyptus - mint - maybe berries - cassis
Recognition Threshold
31. What is the 'retro nasal route'?
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32. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Cream
Cool - early
New World vineyards
Because they will age through one or two winters at the winery before bottling the cooling that occurs will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
33. About how many leaves does a shoot need to mature its grape clusters?
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Surface
About 10 to 20 - if they are well exposed to sunlight.
Rootstocks
34. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Sparkling and sweet wine
The use of solar energy to snythesize sugar from carbon dioxide and water.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
35. Leaf-roll virus is spread by...
Premium winegrape vineyards
Decreases light interception by the vineyard
Grafting
Browning of pigments
36. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?
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37. ___________ are younger and get more brick red with age.
Vinegar bacteria
A Burgundian-style wine
Purple wines
Crushing
38. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Sparkling wines
False. The most important sugars in grape juice are glucose and fructose.
Half; 75-110
Black pepper
39. 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
Sauvignon Blanc
Moderate drinking and breast cancer
Underground
Wine spirits
40. A typical sulfur dioxide in wine would be ______.
35-125 parts per million
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
Sauvignon Blanc and Semillon
Sugar and acid composition
41. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Decreases grape rots - lowers grape potassium - lowers grape pH
50% as intense as full sunlight on a clear summer day
Serious wine tasters
Clarity
42. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Cold stabilization
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Hydrometers
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
43. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Eating the apple will bring out the acid in the wine.
Dosage
Black pepper
True
44. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Crop-bearing shoots
Botrytis-affected fruit
About 50% of people
True
45. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Crushing
Cloudy
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Botrytis-affected fruit
46. Sensory stimuli in wine can also be...
Free-run juices
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Thermal
Pigment content
47. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
You can expect increased complexity and moderated tartness.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Alcohol solution
55
48. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Sniffs
Wine spirits
Greater aging potential
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
49. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
On the tongue's top surface
Cold stabilization
One unit increase in photosynthetic rate
Chardonnay and Pinot Blanc
50. Shade decreases the concentration of ________ in Gew
Cuv
True
Monoterpenes
Botrytis infection
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