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






2. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'






3. 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...






4. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.






5. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________






6. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.






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






8. 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






9. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.






10. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






11. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?


12. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.






13. The 'Orange Juice Effect' is an example of






14. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.






15. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.






16. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?






17. 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.






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






19. 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...






20. How does a vineyardist determine leaf layer number?


21. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?






22. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?






23. On average - the overall process of making ______________ takes longer than the overall process of making white wines.






24. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.






25. 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.






26. Pinot Noir is fermented at...






27. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.






28. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...






29. Leaf layer numbers are about the same in...






30. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.






31. What do carbonic maceration and m






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






33. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests






34. 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.






35. Describe the calculation of degree-days for a day.


36. 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.






37. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...






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






39. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...






40. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






41. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






42. About how much of a cuv






43. Several grape clones may share...






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






45. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.






46. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.






47. 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.






48. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






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






50. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.