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. Botrytis can penetrate...






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






3. 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.






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






5. Removing leaves from around grape clusters






6. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.






7. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...






8. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.






9. How would a wine be aged in barrels to minimize its exposure to air?






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






11. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.






12. If canopy heigh remains constant - then increasing between-row spacing






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






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






15. 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.






16. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.






17. When is a wine 'dead'?






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






19. You have been hired by Ch






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






21. The juice of Zinfandel and most other red wine grapes is...






22. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?






23. Upright shoots grow faster than...






24. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.






25. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...






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






27. Sterile filtration followed by aseptic bottling are key strategies in creating...






28. 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






29. When is the mechanism of taste dependent on saliva?






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






32. 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






33. Why has oak become the traditional aging container for wines?






34. Explain why the shoots on a severely pruned vine tend to grow very long






35. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.






36. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.






37. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.






38. 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.






39. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?






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






41. What textures should you expect in a young port and an old port?






42. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.






43. 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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44. 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






45. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...






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






47. 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...






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






49. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?






50. 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...