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. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.






2. Several grape clones may share...






3. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa






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






5. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.






6. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






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






8. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.






9. Quantitatively distinguish between thin and thick canopies.






10. 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.






11. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.






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






13. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.






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






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






16. 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.

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17. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called






18. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.






19. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...






20. 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






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






22. Upright shoots grow faster than...






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






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






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






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






27. 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






28. The blended wine that will be bottled for a second fermentation is called the vin de ______.






29. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...






30. The canopy surface area should not exceed twice the...






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






32. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






33. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






34. Which is the most common method of producing sparkling wines?






35. The process of transferring wine from one vat containing lees to another vat which is clean is called...






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






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






38. Which type of sherry is oxidized in the absence of flor yeast?






39. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.






40. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.






41. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.






42. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.






43. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






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






45. 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.






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






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






48. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






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






50. 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