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






2. Thick canopies adversely affect...


3. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled






4. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.






5. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.






6. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






7. Removing leaves from around grape clusters






8. Which is a botanical pesticide?






9. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...






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






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






12. Wine provides about how many calories per four-ounce serving?






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






14. 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






15. The people who should be most concerned about sulfites in wine are...






16. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.






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






18. 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.






19. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.






20. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...






21. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.






22. Sterile filtration followed by aseptic bottling are key strategies in creating...






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






24. 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...






25. 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.






26. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?






27. 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.


28. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






29. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?






30. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?






31. A _____________ is one that stops by itself before all the glucose has been used up.






32. The yield of juice per ton is ________ to 75-90 gallons per ton.






33. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?






34. 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...






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






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






37. What is photosynthesis?






38. 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.






39. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.






40. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...






41. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.






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






43. 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






44. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.






45. 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?






46. Explain why severe pruning decreases crop size.


47. Which red wine grape is preferred when grown in Region I?






48. Grape shoots emerge from...






49. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.






50. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.