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. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?






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






3. What is the purpose of flower cluster removal?






4. Its inherent qualities make Pinot Noir a good candidate for...






5. 'Organic growers' eschew pesticides.






6. Pinot Noir is less likely to be ________ than other red wines.






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






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






9. When is a wine 'dead'?






10. The canopy surface area should not exceed twice the...






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






12. Sensory stimuli in wine can also be...






13. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.






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






15. What is photosynthesis?






16. 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.

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17. Gew






18. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.






19. 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.






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






21. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.






22. What do carbonic maceration and m






23. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?






24. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.






25. 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






26. Which tasting order would place the second wine at a disadvantage?






27. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?






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






29. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called






30. About how much of a cuv






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






32. Pick the worst wine on this list for bottle aging...






33. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.






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






35. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.






36. Several grape clones may share...






37. Leaves export ______ to developing grapes






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






39. The alcoholic fermentation in red wine production is _________________ than for white wine production.






40. 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.






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






42. _____________ (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.






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






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






45. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled






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






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






48. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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49. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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50. Which taste quality is very rare in wines?