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. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...






2. Canopy management affects the...


3. About how much of a cuv






4. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...






5. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority






6. ________________ 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






7. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.






8. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?






9. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






10. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called






11. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.






12. 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?






13. Its inherent qualities make Pinot Noir a good candidate for...






14. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness


15. What is the 'retro nasal route'?


16. Several grape clones may share...






17. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...


18. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






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






20. Where are the papillae located that have very few taste buds in them?


21. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.






22. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






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






24. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.






25. 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...






26. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.






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






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






29. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.






30. 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?






31. Our appreciation of wines is mainly due to their...






32. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.






33. Explain why severe pruning decreases crop size.


34. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...






35. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






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. You lost your job when Ch






38. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...






39. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?






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


41. Under which aging conditions will the components of the wine in a barrel become concentrated?






42. What is overcropping?


43. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






44. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






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






46. 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.






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






48. Red wines often benefit from ______________ after fermentation and during barrel aging.






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






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