SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 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.
True
Blended
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
White Zinfandel
2. 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.
The Muscats
Sniffs
Wine
One-half month to 48 months
3. Which red wine is most likely to be aged in French Oak?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Pinot Noir
Inhaled air
Degrees Brix
4. When are grape plants most resistant to low temperatures?
Sugar and acid composition
Fining
Racking
When they are dormant.
5. Legumes add ___________ to the soil which will invigorate the vine.
Conventional - yeast-catalyzed alcoholic fermentation
Verbal structure
Nitrogen fertilizer
Identify odors
6. The most important step in red wine production for determining the style of a wine.
22.9 degrees Brix - .80 total acid
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Timing of the MLF
Management of the extraction during fermentation
7. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
50% as intense as full sunlight on a clear summer day
Scrupulous rinsing of glasses
Surface
Grape shoot will be uninjured
8. Which grape variety below would be most consistently used for premium wines rather than jug wines?
17
Botrytis-affected fruit
Gew
Subtract 50 degrees from the day's average temperature.
9. Weather refers to the...
Canopy dimensions
Fining
Climate.
55
10. The higher the alcohol content of a wine...
Fortified dessert wines
.05%
The streams are thinner
Decreases grape rots - lowers grape potassium - lowers grape pH
11. Which tasting order would place the second wine at a disadvantage?
Sweet before dry
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Table wines
50% as intense as full sunlight on a clear summer day
12. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...
Tranquilizers
One place
Tiny malolactic bacteria
22.9 degrees Brix - .80 total acid
13. What is photosynthesis?
Cream
The use of solar energy to snythesize sugar from carbon dioxide and water.
Tiny malolactic bacteria
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
14. In order to make sparkling wine you need to build a winery for the _______________ process.
50% as intense as full sunlight on a clear summer day
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Tank fermentation
Secondary infections develop
15. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
Fining agents
Vine size
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.
The use of solar energy to snythesize sugar from carbon dioxide and water.
16. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.
Aging in oak containers
Browning of pigments
Positive structural organoleptic elements
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.
17. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Liver cirrhosis
Warm - dry
Genus Saccharomyces
Warmer
18. Canopy management affects the...
19. The process of collecting yeast for removal is...
Approximate drinkability
One place
On the tongue's top surface
Riddling
20. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Use sugars synthesized by illuminated leaves
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Strychnine
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
21. Only the ___________ are higher in alcohol content than table wines.
Cream
Leaf pores
One place
Fortified dessert wines
22. 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.
23. Which style of port takes on its important sensory characteristics during long barrel aging?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
High sugar content grapes
Flat
Tawny
24. Gew
When they are dormant.
17
French Colombard
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.
25. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Approximate drinkability
Fining
Cold stabilization
Timing of the MLF
26. What changes would you expect when white wines age in the bottle?
Leaf pores
You tilt the glass so that you can look through a thinner layer of wine
Sparkling and sweet wine
You can expect increased complexity and moderated tartness.
27. If canopy heigh remains constant - then increasing between-row spacing
Bottling dates
Transfer
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Decreases light interception by the vineyard
28. The climate of the vineyard is called a...
Transfer
Mesoclimate
29
Secondary infections develop
29. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Cap - extraction
50% as intense as full sunlight on a clear summer day
Decreases light interception by the vineyard
Mesoclimate
30. Are spurs longer or shorter than canes?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Positive structural organoleptic elements
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Low lying areas
31. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Microbiological stability
False. To inspect a wine for color - hold it up to a white background.
32. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Vintage-dated varietal
You tilt the glass so that you can look through a thinner layer of wine
Port
Moderate drinking and breast cancer
33. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
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
Dosage
Sparkling and sweet wine
34. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
Cream
Three
Limousin forest
Dom Perignon - 1668-1715
35. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
Moderate drinking and breast cancer
Crushing
Cloudy
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...
High sugar content grapes
Purple wines
Chardonnay
Less tart
37. When tasting dessert wines - take small sips to avoid palate fatigue
Acidity
Taste adaptation
50% as intense as full sunlight on a clear summer day
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
38. What three things happen when wines age in oak barrels?
Specific anosmia
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Non-wine drinkers
Crushing
39. The number of vines per acre in the Mosel region is about
3000
Cabernet Sauvignon - Napa Gamay
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.
Odors
40. Dry white varietal wine most likely improve with bottle aging.
Chardonnay
Grape composition - next year's crop - and grape berry health.
The total acid content increases.
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
41. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
60-95
One unit increase in photosynthetic rate
Extraction
42. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Recognizable varietal aroma
Browning of pigments
Four months
Varietal character
43. A typical sulfur dioxide in wine would be ______.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Normal breathing
35-125 parts per million
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
44. Growers control phylloxera by means of
Decreases light interception by the vineyard
Rootstocks
Darker colors
Olfactory epithelium
45. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Different clones
Vine size
Extracted at higher pressures
Flat
46. ___________ are younger and get more brick red with age.
Sensitivity
Yields increase
Purple wines
Vinegar bacteria
47. Why has oak become the traditional aging container for wines?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Some exposure to air
48. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Premium winegrape vineyards
Methode champenoise
Free-run juices
French Colombard
49. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
Pleases him or her
Purple wines
One-way valves
Management of the extraction during fermentation
50. About how many leaves does a shoot need to mature its grape clusters?
Blanc de Noirs
About 10 to 20 - if they are well exposed to sunlight.
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
Greater complexity - harmony - and the power to stimulate the emotions