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. Growers control phylloxera by means of






2. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'






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






4. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent






5. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.






6. The number of vines per acre in the Mosel region is about






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






8. Overall quality in red wines is correlated with total color and...






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






10. Legumes add ___________ to the soil which will invigorate the vine.






11. 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






12. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.






13. 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...






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






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






16. Winemakers taste the fortifying alcohol and match it to the wine being made because...






17. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...






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






19. 'Organic growers' eschew pesticides.






20. 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






21. _____________ (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.






22. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.






23. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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24. 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.






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






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






27. At what blood alcohol concentration do most people perceive the maximum relaxation?






28. Explain why severe pruning decreases crop size.

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






30. In methode champenoise - the wine ages with the yeast for about.






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






32. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?






33. __________ give wines more oak flavor.






34. 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...






35. 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






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






37. Under the right circumstances - __________ improves winegrape quality.






38. Botrytis can penetrate...






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






40. Our appreciation of wines is mainly due to their...






41. Shade decreases the concentration of ________ in Gew






42. At a gross level we are most sensitive to which taste quality?






43. What do carbonic maceration and m






44. 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'






45. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.






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






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






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

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






50. 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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