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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. Only the ___________ are higher in alcohol content than table wines.
Clarity
Recognition Threshold
Mesoclimate
Fortified dessert wines
2. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.
Tank fermentation
Cloudy
Microbiological stability
Fortified dessert wines
3. At what blood alcohol concentration do most people perceive the maximum relaxation?
Hold the wine against a white background
Recognizable varietal aroma
Wine
.05%
4. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Rainfall
When they are dormant.
Vanilla
3-5
5. 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...
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
A sampling of bottle-fermented sparkling wines
Quality will be lower
6. Its inherent qualities make Pinot Noir a good candidate for...
Olfactory epithelium
Alcohol solution
Blanc de Noirs wine production
Irrigation
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...
Normal breathing
Plant debris; spring rain
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.
35-125 parts per million
8. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...
9. Which taste quality is very rare in wines?
Grafting
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Three
Salty
10. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
False. Many organic growers use pesticides.
Tasting situation
Because those procedures minimize tannin extraction as well
11. What is the purpose of flower cluster removal?
Very limited
To prevent overcropping and its accompanying loss of grape quality.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Quercus Suber
12. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
The streams are thinner
Solera
Table wines
Pinot Noir
13. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Must
Vine's microclimate
Varietal wines
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
14. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Olfactory sensitivity
Sit for several hours
Sugars
Disgorging - trap the yeast - riddling
15. The juice of Zinfandel and most other red wine grapes is...
Their higher alcohol contents and stronger odors.
Climate.
Warm - dry
Colorless
16. Which red wine grape is preferred when grown in Region I?
Pinot Noir
Wild yeasts
Gew
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
17. 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.
18. In methode champenoise - the wine ages with the yeast for about.
2-4 years
True
Blanc de Noirs
Neutral
19. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Conventional - yeast-catalyzed alcoholic fermentation
Salty
Eating the apple will bring out the acid in the wine.
Press juice
20. How would a wine be aged in barrels to minimize its exposure to air?
Greater complexity - harmony - and the power to stimulate the emotions
Yields increase
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.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
21. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
One-half month to 48 months
Less tart
Must
Dosage
22. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Only up to a certain point
Sweet (taste) - hot (tactile)
Sauvignon Blanc and Semillon
The Muscats
23. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
Timing of the MLF
Tirage
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
The total acid content increases.
24. Explain why severe pruning decreases crop size.
25. Sensory stimuli in wine can also be...
Botrytis infection
Thermal
Perceptible varietal aromas
Grafting
26. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Discorging
Only up to a certain point
Hydrometers
Tranquilizers
27. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Vinegar bacteria
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Fining agents
Cold-inactivated yeast
28. _____________ table wines are much more common than vintage-dated sparkling wines.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Cloudy
Vintage-dated varietal
Vine size
29. Why is it especially important to catch your first impressions when tasting port?
30. What additional changes occur in wines that undergo the malolactic fermentation?
Sensitivity
Dom Perignon - 1668-1715
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
100
31. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
50% as intense as full sunlight on a clear summer day
Bell pepper - eucalyptus - mint - maybe berries - cassis
Asti Spumante
Oloroso
32. Wine provides about how many calories per four-ounce serving?
Free-run juices
Grape composition - next year's crop - and grape berry health.
Greater complexity - harmony - and the power to stimulate the emotions
100
33. 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?
Crop-bearing shoots
Must
Mesoclimate
Without perceptible sweetness and with an aroma which has an element that is like roses
34. Leaves export ______ to developing grapes
Because the wines blended to make the cuv
FAS
Sugars
Reduced
35. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Grape composition - next year's crop - and grape berry health.
The streams are thinner
Hold the wine against a white background
Serious wine tasters
36. Why do winemakers dilute wine spirits with water when they taste them.
37. 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
38. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
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.
Sparkling and sweet wine
29
Climate.
39. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Trap the CO2 from a second alcoholic fermentation
Fining
Less fertilization
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.
40. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
True
Acidity
41. What is photosynthesis?
Colorless
The use of solar energy to snythesize sugar from carbon dioxide and water.
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
Red wines from grape to bottle
42. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Liver cirrhosis
Dark skinned Pinot Noir grapes
The use of solar energy to snythesize sugar from carbon dioxide and water.
43. What factors are important for slower bottle aging?
You can expect increased complexity and moderated tartness.
Moderate drinking and breast cancer
Colors
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
44. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
Yields increase
Brown
Cream
More Region V acres
45. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
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.
Three
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
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.
46. 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.
Crushing
Charmat
Bitterness
Flavor concentration
47. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Fining agents
Conventional - yeast-catalyzed alcoholic fermentation
3000
50% as intense as full sunlight on a clear summer day
48. About how many leaves does a shoot need to mature its grape clusters?
About 10 to 20 - if they are well exposed to sunlight.
Blanc de Noirs wine production
60-95
Perceptible varietal aromas
49. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
12-18
Harvest sugars
wine aroma wheel
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
50. 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.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
True
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.
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.