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. Grape shoots emerge from...






2. What is the purpose of flower cluster removal?






3. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.






4. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.






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






6. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






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






8. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.






9. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.






10. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.






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






12. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...






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






14. 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.






15. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.






16. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.






17. 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.






18. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.






19. 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.






20. Which taste quality is very rare in wines?






21. 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?






22. A wine with inadequate body would not be correctly described as...






23. _______ can be produced when press juice is fermented and then distilled.






24. 'Organic growers' eschew pesticides.






25. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






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






27. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...






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






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






30. When judging the appearance of wines - the taster evaluates their






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






32. Define 'canes'






33. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called






34. How is the evaluation of color and clarity modified for red wines?






35. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California






36. ___________ are also referred to as natural wines and contain 14% alcohol or less.






37. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






38. You lost your job when Ch






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






40. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority






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






42. 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.






43. Which red wine is most likely to be aged in French Oak?






44. Several grape clones may share...






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






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






47. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.






48. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...






49. The malolactic fermentation (MLF) is used in...






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