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. 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.






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






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






4. 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?






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






6. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.






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






8. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew






9. What additional changes occur in wines that undergo the malolactic fermentation?






10. White item on the list is not part of 'the best possible aging conditions' for bottled wines?






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






12. Under which aging conditions will the components of the wine in a barrel become concentrated?






13. 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.






14. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.






15. Leaf layer numbers are about the same in...






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






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






18. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.


19. An example of ______________ is the fact that we are unaware of the taste of our own saliva.






20. What changes would you expect when white wines age in the bottle?






21. What three things happen when wines age in oak barrels?






22. Red wines make up about __________% of the U.S. wine market during the 1980s.






23. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.






24. The blended wine that will be bottled for a second fermentation is called the vin de ______.






25. Define 'canes'






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






27. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.






28. What do carbonic maceration and m






29. Several grape clones may share...






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


31. 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.






32. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?






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






34. 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






35. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?






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






37. Imported sparkling wine makes up about ______% of the U.S. market.






38. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.






39. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.






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






41. What is overcropping?


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






43. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.






44. The people who should be most concerned about sulfites in wine are...






45. The process of collecting yeast for removal is...






46. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.






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






48. Sherries referred to as ______ will have 7.5-10% sugar






49. Which taste quality is very rare in wines?






50. A _____________ is one that stops by itself before all the glucose has been used up.