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. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.






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






3. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.






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






5. When tasting dessert wines - take small sips to avoid palate fatigue






6. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.






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






8. An extended maceration of Cabernet Sauvignon can produce a wine with...






9. For winemaking the most important sugar in grape juice is sucrose.






10. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.






11. Why do winemakers dilute wine spirits with water when they taste them.

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






13. You have been hired by Ch






14. Dessert wines are served in ____________ portions than table wines.






15. Why is it especially important to catch your first impressions when tasting port?

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16. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.






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






18. What are two purposes for blending port?






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






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






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






22. 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...






23. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?






24. White item on the list is not part of 'the best possible aging conditions' for bottled wines?






25. Region I is ______ than Region V






26. How would a wine be aged in barrels to minimize its exposure to air?






27. 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.






28. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...






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






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






31. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?






32. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.






33. 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...






34. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...






35. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.






36. Women are more able to learn to _________ than men.






37. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.






38. _____________ is not usually sought in grapes to be used for the methode champenoise.






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






40. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?






41. Wind may warm a vineyard if a layer of warm air...






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






43. Where are the papillae located that have very few taste buds in them?

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44. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.






45. Charmat process wines have ________ yeast character compared to methode champenoise wines.






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






47. Which item on the list below is not perceived in wine with our sense of touch?






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






49. You lost your job when Ch






50. In 1990 - white table wines - ros