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






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






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






4. 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.






5. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...






6. Which style of port takes on its important sensory characteristics during long barrel aging?






7. What are two purposes for blending port?






8. 'Organic growers' eschew pesticides.






9. 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.






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






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






12. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon






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






14. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.






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






16. Briefly explain why women must weigh more than one risk when considering whether or not to drink.






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






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






19. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long






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






21. What is the affect of a dry summer climate on the vigor of unirrigated vines?






22. 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...






23. Define 'canes'






24. Port production from _______________ is being done on a small scale in California.






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






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






27. 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.






28. Sparkling wines are a kind of table or natural wine which contain large amounts of...






29. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...






30. 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...






31. What are the two processes that occur during aging of the champenoise sur lie?






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






33. 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.






34. Which grape variety below would be most consistently used for premium wines rather than jug wines?






35. Botrytis-affected dessert wines made in California are modelled after...






36. Which type of sherry is oxidized in the absence of flor yeast?






37. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?






38. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.






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






40. In the earliest - ancient Mediterranean civilizations wine was the drink of...






41. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.






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






43. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.






44. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?






45. Grape shoots emerge from...






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

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47. 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






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






49. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.






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