Mlcc Basic Product Knowledge - Wine Quiz

Wine is made by fermenting grape juice, which means that the sugars in the grape juice are converted into alcohol by yeast. This fermentation process gives wine its alcoholic content and unique flavors. Therefore, wine can be described as "fermented grape juice."

Acids provide freshness, protection from spoilage and balance.

Some wines like Muscadet or Vinho Verde stress high acidity so their grapes are picked prior to full maturity.

It is grown extensively in Argentina.

Semillon is a white grape, often blended with Sauvignon Blanc, such as white Bordeaux.

Zinfandel is a black grape that produces a variety of wines including white Zinfandel, which is a generic term for blush wines.

Cream sherries are sweetened by the addition of some form of sweet wine.

True Port comes from Portugal, shipped through the port of Oporto.

Champagne is a delimited geographical area of France, specifically known for its production of sparkling wine. It is also the best known sparkling wine globally. Champagne is made from both white and red grapes, allowing for a variety of flavors and styles. Therefore, the correct answer is "all of the above" as it encompasses all the given statements.

The change in quality wines in Canada was shaped by the VQA (Vintners Quality Alliance), which established standards and regulations for Canadian wines. The granting of licenses to Boutique wineries also played a role as it allowed for the production of unique and small-batch wines. Additionally, the understanding that Vitis Vinifera, a type of grapevine, could thrive in certain micro-climates contributed to the improvement of wine quality in Canada. Therefore, all of these factors together influenced the change in quality wines in Canada.

White wines that turn dark yellow or brown are usually too old.

Ports and sherries are commonly used to strengthen.

A hybrid is a cross between two vine species. Blanco Noir is an example.

Young red wines are usually purple in color because they are made from grapes with thick skins that contain high levels of anthocyanin pigments. These pigments give the wine its red color, but when the wine is young, these pigments have not had enough time to fully develop and stabilize. As a result, the red color appears more vibrant and purple in young red wines. As the wine ages, the color may darken and become more red or even develop hints of brown or amber.