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Test your basic knowledge |
Wine Production 101
Start Test
Study First
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. Explain why severe pruning decreases crop size.
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2. 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.
Crop-bearing shoots
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified
Regions II and III
Darker colors
3. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Disgorging - trap the yeast - riddling
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Hedonic quality
Dissolved carbon dioxide gas
4. Are spurs longer or shorter than canes?
Tobacco - coffee - chocolate - soy
Nodes
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Carbonic Maceration
5. The 'Orange Juice Effect' is an example of
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S
Free-run juices
A taste modifier
More Region V acres
6. 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...
Odors
Cold-inactivated yeast
Flat
55
7. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Premium winegrape vineyards
Monoterpenes
False. To inspect a wine for color - hold it up to a white background.
Moderate drinking and breast cancer
8. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
22.9 degrees Brix - .80 total acid
Because the wines blended to make the cuv
Cap - extraction
9. 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.
Nodes
80-90 degrees F
Rainfall
Plant debris; spring rain
10. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...
Yields increase
Alcohol solution
Tiny malolactic bacteria
Use sugars synthesized by illuminated leaves
11. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
The total acid content increases.
Amontillados
Yields increase
12. During radiation frosts - Colder air settles in...
FAS
Sensation
Low lying areas
Limousin forest
13. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Four months
Sensation
Percentage by weight of sugar in the juice
Serious wine tasters
14. California has more ____________ than Region 1 acres.
Cool - early
More Region V acres
Sugar and acid composition
Charmat
15. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Discorging
Canopy curtain
16. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
French Colombard
17. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
Sparkling wines
Sauvignon Blanc and Semillon
White Zinfandel
18. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
Greater complexity - harmony - and the power to stimulate the emotions
Perception of the wines' acidity
Vine's microclimate
Specific anosmia
19. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Strychnine
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
.05%
20. Port production from _______________ is being done on a small scale in California.
Portugese grape varieties
True
Chardonnay
Tranquilizers
21. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Reserve wines are blends of still wines from previous vintages which are added to cuv
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Greater complexity - harmony - and the power to stimulate the emotions
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
22. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Premium winegrape vineyards
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Scrupulous rinsing of glasses
23. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
Conventional - yeast-catalyzed alcoholic fermentation
Because they will age through one or two winters at the winery before bottling the cooling that occurs will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
The priesthood and of the wealthy
Colorless
24. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
2-4 years
Grape berries
Reduced
Gew
25. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
Genus Saccharomyces
Monoterpenes
Body
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
26. The higher the alcohol content of a wine...
3-5
Limousin forest
The streams are thinner
Warm - dry
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.
Darker colors
Varietal character
Water evaporation
As much as 20-30%
28. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Blanc de Noirs
Because those procedures minimize tannin extraction as well
29. 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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30. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
True
Because those procedures minimize tannin extraction as well
17
Without perceptible sweetness and with an aroma which has an element that is like roses
31. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Perception of the wines' acidity
One-half month to 48 months
Less fertilization
Press juice
32. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.
Carbonic Maceration
Premium winegrape vineyards
Softer tannins
An intact grape skin
33. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Chardonnay
Taste adaptation
Cold stabilization
Stuck fermentation
34. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Free-run juices
French Sauternes and German late-harvest Rieslings
Cold-inactivated yeast
35. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Premium winegrape vineyards
New World vineyards
36. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Asti Spumante
22.9 degrees Brix - .80 total acid
37. For winemaking the most important sugar in grape juice is sucrose.
Leaf pores
False. The most important sugars in grape juice are glucose and fructose.
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Body
38. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
Conventional - yeast-catalyzed alcoholic fermentation
Perceptible varietal aromas
Pleases him or her
Cabernet Sauvignon - Napa Gamay
39. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Intense fruit aromas
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Perceptible varietal aromas
About 50% of people
40. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Sensitivity
Sugar and acid composition
Cold stabilization
FAS
41. Several grape clones may share...
Body
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
Sugars
The same name
42. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Bitterness
Riddling
60-95
43. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
Three
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Limousin forest
44. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Clear Bordeaux bottles
Sweeter
Because the wines blended to make the cuv
35-125 parts per million
45. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Grape berries
White Zinfandel
Underground
1-2 glasses daily
46. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Cold stabilization
Free-run juices
Half; 75-110
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
47. A wine with inadequate body would not be correctly described as...
The priesthood and of the wealthy
Flat
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Merlot
48. 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.
Canopy thickness
Browning of pigments
Tobacco - coffee - chocolate - soy
Thermal
49. Where are the papillae located that have very few taste buds in them?
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50. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Disgorging - trap the yeast - riddling
Only up to a certain point
Fortified dessert wines
Cooler