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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. Leaves in deep shade...
Sugar and acid composition
Charmat
Use sugars synthesized by illuminated leaves
Cold-inactivated yeast
2. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
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
Canopy thickness
Conventional - yeast-catalyzed alcoholic fermentation
Vanilla
3. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
True
Fining
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
4. A typical sulfur dioxide in wine would be ______.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
35-125 parts per million
Sensitivity
Solera
5. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
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.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Conventional - yeast-catalyzed alcoholic fermentation
Because they must be able to envision what the wine will be like in 2-4 years
6. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
Riddling
Prise de mousse
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
7. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Cool - early
Browning of pigments
French Sauternes and German late-harvest Rieslings
Normal breathing
8. Quantitatively distinguish between thin and thick canopies.
One-half month to 48 months
Grape shoot will be uninjured
A sampling of bottle-fermented sparkling wines
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
9. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Varietal wines
Pleases him or her
Gew
Pinot Noir
10. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Smooth
Rainfall
Tirage
Cold stabilization
11. At what blood alcohol concentration do most people perceive the maximum relaxation?
Transfer
Mesoclimate
Clear Bordeaux bottles
.05%
12. Which style of port takes on its important sensory characteristics during long barrel aging?
Clear Bordeaux bottles
Tawny
Clusters
Nodes
13. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Flavor concentration
Monoterpenes
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
29
14. Legumes add ___________ to the soil which will invigorate the vine.
Grape shoot will be uninjured
Nitrogen fertilizer
The priesthood and of the wealthy
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
15. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Racking
Tannins
Discorging
More Region V acres
16. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Dosage
3-5
Stronger acidity
Fewer vegetative and herbaceous odors
17. 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.
Botrytis-affected fruit
Prise de mousse
85
Crop-bearing shoots
18. Thick canopies adversely affect...
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19. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
Leaf pores
Positive structural organoleptic elements
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
20. 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 ______.
Botrytis-affected fruit
60-95
On the tongue's top surface
Eating the apple will bring out the acid in the wine.
21. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Water evaporation
Some exposure to air
Sauvignon Blanc
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
22. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
Free-run juices
Sweet (taste) - hot (tactile)
Tank fermentation
Dark skinned Pinot Noir grapes
23. Imported sparkling wine makes up about ______% of the U.S. market.
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.
Perpendicular
29
Botrytis-affected fruit
24. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
As much as 20-30%
Harvest sugars
Perceptible varietal aromas
Fining
25. _______ can be produced when press juice is fermented and then distilled.
More Region V acres
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Grappa
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
26. A wine with inadequate body would not be correctly described as...
80-90 degrees F
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Flat
Alcohol solution
27. The most important step in red wine production for determining the style of a wine.
Racking
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.
Grafting
Management of the extraction during fermentation
28. Sensory stimuli in wine can also be...
Brown
Thermal
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
Funnel-shaped
29. The canopy surface area should not exceed twice the...
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Moderate drinking and breast cancer
Blanc de Noirs
Soil surface area
30. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Grassy character
Underground
Sherries
Fewer vegetative and herbaceous odors
31. 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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32. Removing leaves from around grape clusters
Colors
Body
Rainfall
Decreases grape rots - lowers grape potassium - lowers grape pH
33. Great wines are distinguished from ordinary wines by their...
Greater complexity - harmony - and the power to stimulate the emotions
False. Champagne may only be used for wines produced in the Champagne district of France.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Soil surface area
34. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Nitrogen fertilizer
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Fewer vegetative and herbaceous odors
Acetaldehyde - ethyl acetate
35. How would a wine be aged in barrels to minimize its exposure to air?
Smooth
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Fewer vegetative and herbaceous odors
Vine's microclimate
36. In methode champenoise - the wine ages with the yeast for about.
Warmer
Neutral
2-4 years
Liver cirrhosis
37. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Sauvignon Blanc
Conventional - yeast-catalyzed alcoholic fermentation
About 50% of people
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
38. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Funnel-shaped
Olfactory epithelium
Sauvignon Blanc
Half; 75-110
39. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Crop-bearing shoots
Dissolved carbon dioxide gas
Tawny
Distinctive flavor compounds in its grapes
40. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Sweeter
Three
41. 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
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42. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...
Cooler
Dom Perignon - 1668-1715
Inhaled air
Cap - extraction
43. Region I is ______ than Region V
Three
False. Both total acid concentration and acid strength decrease.
Low lying areas
Cooler
44. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
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
Browning of pigments
Olfactory epithelium
Smaller
45. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
.05%
Blanc de Blancs - Blanc de Noirs.
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified
Inhaled air
46. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
17
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Inhaled air
Use sugars synthesized by illuminated leaves
47. When judging the appearance of wines - the taster evaluates their
Pinot Noir
Reduces fruitiness
Clarity
Canopy dimensions
48. When is a wine 'dead'?
Half; 75-110
Funnel-shaped
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
False. Both total acid concentration and acid strength decrease.
49. The climate of the vineyard is called a...
Sauvignon Blanc
Smaller barrels
Three
Mesoclimate
50. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
Trap the CO2 from a second alcoholic fermentation
A taste modifier
Grassy character
Distinctive flavor compounds in its grapes
Can you answer 50 questions in 15 minutes?
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