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. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






2. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.






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






4. The yield of juice per ton is ________ to 75-90 gallons per ton.






5. Upright shoots grow faster than...






6. Removing leaves from around grape clusters






7. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.






8. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.






9. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.






10. 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






11. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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12. 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

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13. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.






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






15. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...






16. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?






17. 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.






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






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






20. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.






21. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew






22. 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.






23. The most prestigious wine of a sparkling wine producer may be called ______.






24. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.






25. A key factor that separates premium white grape vineyards from mediocre vineyards is...






26. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec






27. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo






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






29. California wineries age their red wines ________ months in the bottle before releasing them.






30. The most important step in red wine production for determining the style of a wine.






31. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se






32. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.






33. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...






34. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?






35. 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...






36. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...






37. When are grape plants most resistant to low temperatures?






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






39. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.






40. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...






41. The alcoholic fermentation in red wine production is _________________ than for white wine production.






42. About how many leaves does a shoot need to mature its grape clusters?






43. What is photosynthesis?






44. Weather refers to the...






45. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.






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






47. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.






48. Demographic studies have shown that wine drinkers are better educated and earn more than...






49. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.






50. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.