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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. 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.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
False. Both total acid concentration and acid strength decrease.
Because those procedures minimize tannin extraction as well
Racking
2. Several grape clones may share...
The same name
False. Many organic growers use pesticides.
Clarity
Subtract 50 degrees from the day's average temperature.
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
Concentrated by the evaporation of water
Use sugars synthesized by illuminated leaves
Black pepper
Neutral
4. The climate of the vineyard is called a...
Inhaled air
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
Mesoclimate
Rootstocks
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.
Flavor concentration
Microbiological stability
Smaller
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
6. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Sauvignon Blanc and Semillon
Less fertilization
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Quercus Suber
7. Its inherent qualities make Pinot Noir a good candidate for...
Pinot Noir
Tawny
True
Blanc de Noirs wine production
8. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
29
Sauvignon Blanc
Aroma - Bouquet
55
9. Quantitatively distinguish between thin and thick canopies.
Brown
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.
An intact grape skin
Sauvignon Blanc
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.
Approximate drinkability
Sniffs
True
Exists above the vineyard
11. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
17
Smooth
Funnel-shaped
Colorless
12. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Cream
Varietal wines
Reduces fruitiness
Grassy character
13. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Botrytis-affected fruit
High sugar content grapes
Harvest sugars
Sugars
14. Dry white varietal wine most likely improve with bottle aging.
Red wines from grape to bottle
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
One-way valves
Chardonnay
15. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Percentage by weight of sugar in the juice
New World vineyards
Tannins
False. Both total acid concentration and acid strength decrease.
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
Rainfall
Exists above the vineyard
Must
Salty
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.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Free-run juices
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
80-90 degrees F
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...
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Cold-inactivated yeast
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
The Muscats
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
Thermal
Moderate drinking and breast cancer
Only up to a certain point
Dom Perignon - 1668-1715
21. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Grape composition - next year's crop - and grape berry health.
50% as intense as full sunlight on a clear summer day
Pigment content
Tiny malolactic bacteria
22. Upright shoots grow faster than...
Sweet (taste) - hot (tactile)
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.
Perpendicular
Pendant ones
23. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Nitrogen fertilizer
High sugar content grapes
The priesthood and of the wealthy
Colors
24. Which tasting order would place the second wine at a disadvantage?
Sweet before dry
Greater complexity - harmony - and the power to stimulate the emotions
Transfer
Perception of the wines' acidity
25. 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
True
Intense fruit aromas
Vine's microclimate
26. What changes would you expect when white wines age in the bottle?
You can expect increased complexity and moderated tartness.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
29
Pleases him or her
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
Carbonic Maceration
Identify odors
FAS
Clear Bordeaux bottles
28. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Fortified dessert wines
Cloudy
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Cuv
29. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
Rootstocks
Yields increase
Portugese grape varieties
30. The canopy surface area should not exceed twice the...
Mesoclimate
Soil surface area
Colorless
Tobacco - coffee - chocolate - soy
31. Only the ___________ are higher in alcohol content than table wines.
Fortified dessert wines
Sulfite-sensitive - steroid-dependent asthmatics
Vintage-dated varietal
Riddling
32. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
When they are dormant.
Varietal wines
You tilt the glass so that you can look through a thinner layer of wine
33. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Smaller barrels
Colors
Smooth
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
34. Which is the most common method of producing sparkling wines?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Trap the CO2 from a second alcoholic fermentation
Sensitivity
Cold stabilization
35. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Gelatin - egg whites are also used.
Sit for several hours
Racking
Yields increase
36. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Sweeter
Purple wines
Odors
Bitterness
37. California wineries age their red wines ________ months in the bottle before releasing them.
The same name
Because the wines blended to make the cuv
Grape shoot will be uninjured
One-half month to 48 months
38. Which type of sherry is oxidized in the absence of flor yeast?
Portugese grape varieties
Oloroso
A young port - or young red table wine for that matter - should be astringent because it possesses tannins for longevity and an older wine should be velvety smooth because the tannins have polymerized - softening the texture and forming a sediment.
False. The most important sugars in grape juice are glucose and fructose.
39. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Reserve wines are blends of still wines from previous vintages which are added to cuv
Leaf pores
17
Purple wines
40. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
The use of solar energy to snythesize sugar from carbon dioxide and water.
Because those procedures minimize tannin extraction as well
Grappa
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.
41. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
False. The most important sugars in grape juice are glucose and fructose.
One-way valves
Scrupulous rinsing of glasses
Tasting situation
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.
True
Fining
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.
Vine's microclimate
43. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Bell pepper - eucalyptus - mint - maybe berries - cassis
One place
Big Vine Theory
Tirage
44. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Warmer
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Colors
Crushing
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.
Inhaled air
Rootstocks
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
True
46. The grape solids in the must are called...
Tasting situation
One-way valves
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.
Pomace
47. Red wines often benefit from ______________ after fermentation and during barrel aging.
Transfer
Some exposure to air
Free-run juices
Climate.
48. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Exists above the vineyard
Canopy curtain
Amontillados
True
49. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Irrigation
.05%
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Hydrometers
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
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
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.
Limousin forest
Vanilla