Wine 12 Test 4-7
- 1.
A clone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climatic adaptation.
- A.
True
- B.
False
Correct Answer
B. False -
- 2.
An example of taste adaptation is the fact that we are unaware of the taste of our own saliva.
- A.
True
- B.
False
Correct Answer
A. True -
- 3.
Within the normal color range for white table wines, darker colors are associated with oak barrel aging and/or later harvests.
- A.
True
- B.
False
Correct Answer
A. True -
- 4.
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
- A.
Very pale yellow-green
- B.
Pale yellow
- C.
Medium yellow
- D.
Gold
- E.
Brown
Correct Answer
E. Brown -
- 5.
Overall quality in red wines is correlated with total color and pigment content
- A.
True
- B.
False
Correct Answer
A. True -
- 6.
Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tacticle receptors in their mouths can sense its sweetness and tartness
- A.
True
- B.
False
Correct Answer
B. False -
- 7.
This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory
- A.
Sparkling and sweet white
- B.
Dry white table
- C.
light red table
- D.
Rose
- E.
Red table
Correct Answer
A. Sparkling and sweet white -
- 8.
Winetasting focuses on a relatively narrow range of existing colors.
- A.
True
- B.
False
Correct Answer
B. False -
- 9.
It has been estimated that the average person can learn as many as 200 odors.
- A.
True
- B.
False
Correct Answer
B. False -
- 10.
Our ability to recall wine odors can be reduced by giving the odor a verbal structure, such as our associations with the odor and dictionary-style definitions.
- A.
True
- B.
False
Correct Answer
B. False -
- 11.
The best wines will improve indefinitely after bottling if kept under the proper conditions.
- A.
True
- B.
False
Correct Answer
B. False -
- 12.
If you were buying Chardonnay grapes for your winery, what composition listed below would you like them to have?
- A.
22.9 degrees Brix, .80 total acid
- B.
22.9 degrees Brix, 8.0 total acid
- C.
2.29 degrees Brix, .80 total acid
- D.
13.9 degrees Brix, .80 total acid
- E.
17.9 degrees Brix, 2.80 total acid
Correct Answer
A. 22.9 degrees Brix, .80 total acid -
- 13.
If you envision a particular type and style of wine, this may require a particular varietal grown in a particular location and climate
- A.
True
- B.
False
Correct Answer
A. True -
- 14.
Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
- A.
Skin contact
- B.
Cold stabilization
- C.
Juice clarification with a centrifuge
- D.
Adjust total acid
- E.
Inoculation with pure yeast cultures
Correct Answer
B. Cold stabilization -
- 15.
Which grape variety below would be most consistently used for premium wines rather than jug wines?
- A.
Chenin Blanc
- B.
Sylvaner
- C.
Grey Riesling
- D.
Gewürztraminer
- E.
French Colombard
Correct Answer
D. Gewürztraminer -
- 16.
The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. Clear Bordeaux bottles are often used for Sauvignon Blanc and Sémillon varietal wines.
- A.
True
- B.
False
Correct Answer
A. True -
- 17.
The wine maker wishes to add very little or no oak flavor to their Riesling. That can be accomplished by aging in stainless steel tanks or large typically oval-shaped oak barrels of 500-2000 gallons capacity
- A.
True
- B.
False
Correct Answer
A. True -
- 18.
Blends are typically made the same day as the wines are bottled.
- A.
True
- B.
False
Correct Answer
B. False -
- 19.
Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. This is made up of about 3 times as much press-run juice as free-run juice.
- A.
True
- B.
False
Correct Answer
B. False -
- 20.
A typical sulfur dioxide in wine would be
- A.
0 parts per million
- B.
35-125 parts per million
- C.
1000 or more parts per million
Correct Answer
B. 35-125 parts per million -
- 21.
Mild cheeses such as baby Swiss are enjoyed with wines because they reduce the perception of the wines' acidity.
- A.
True
- B.
False
Correct Answer
A. True -
- 22.
You are preparing a plate of appetizers for dinner. You will serve a dry Gewürztaminer with the appetizers. You do not include green apple slices on the plate because
- A.
Eating the apple will bring out the spicy flavors in the wine
- B.
Eating the apple will reduce the tannins in the wine
- C.
Eating the apple will bring out the sugar in the wine
- D.
Eating the apple will interfere with the acid in the wine.
Correct Answer
D. Eating the apple will interfere with the acid in the wine. -
- 23.
What people often describe as flavors have significant odor (smell) elements.
- A.
True
- B.
False
Correct Answer
A. True -
- 24.
Which of the following are considered part of white wines' structural elements?
- A.
Acidity
- B.
Astringency
- C.
Bitterness
- D.
Body
- E.
Sugar-to-Acid Balance
- F.
All of the above
Correct Answer
F. All of the above -
- 25.
White varietal wine most likely to be fermented and aged in oak.
- A.
White (Johannisberg) Riesling
- B.
Gewürztraminer
- C.
Chenin Blanc
- D.
Sauvignon Blanc
- E.
Chardonnay
Correct Answer
E. Chardonnay -
- 26.
White varietal wine blended with Sémillon to make Sauternes-style, Botrytis-affected late-harvest wines
- A.
White (Johannisberg) Riesling
- B.
Gewürztraminer
- C.
Chenin Blanc
- D.
Sauvignon Blanc
- E.
Chardonnay
Correct Answer
D. Sauvignon Blanc -
- 27.
You would have to pay the highest price per ton for grapes to make this white varietal wine
- A.
White (Johannisberg) Riesling
- B.
Gewürztraminer
- C.
Chenin Blanc
- D.
Sauvignon Blanc
- E.
Chardonnay
Correct Answer
E. Chardonnay -
- 28.
Dry white varietal wine most likely to improve with bottle aging.
- A.
White (Johannisberg) Riesling
- B.
Gewürztraminer
- C.
Chenin Blanc
- D.
Sauvignon Blanc
- E.
Chardonnay
Correct Answer
E. Chardonnay -
- 29.
It is recommended practice to wash your hands prior to tasting wines.
- A.
True
- B.
False
Correct Answer
A. True -
- 30.
During red wine fermentation the cap on the fermenting must be kept wet by "punching down" or "pumping over" in order to prevent the growth of undesirable microorganisms and to promote extraction from the skins.
- A.
True
- B.
False
Correct Answer
A. True -
- 31.
In California red grapes for varietal table wine making are harvested at higher "degrees Brix" and lower total acids than are white grapes for varietal table wine making
- A.
True
- B.
False
Correct Answer
A. True -
- 32.
Which variety is often blended with Cabernet Sauvignon to "soften" its tannins?
- A.
Nebbiolo
- B.
Merlot
Correct Answer
B. Merlot -
- 33.
Which of the following produce more vegetative flavor and less fruit?
- A.
Young, prolific vines
- B.
Old, less prolific vines
- C.
Grapes harvested at low levels of maturity/ripeness
- D.
Grapes harvested when highly mature/ripe
Correct Answer(s)
A. Young, prolific vines
C. Grapes harvested at low levels of maturity/ripeness -
- 34.
The decision to make a particular style of wine dictates the choice of grape variety as specific varietals have specific characteristics
- A.
True
- B.
False
Correct Answer
A. True -
- 35.
The most preferred viticultural regions for most red varietals are Regions II and III.
- A.
True
- B.
False
Correct Answer
A. True -
- 36.
What factors are important for slower bottle aging?
- A.
Higher tannins
- B.
Lower pH
- C.
Lower, more uniform storage temperatures
- D.
Darkness, and larger bottles
- E.
Larger bottles
- F.
All the conditions listed may slow bottle aging.
Correct Answer
F. All the conditions listed may slow bottle aging. -
- 37.
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
- A.
True
- B.
False
Correct Answer
A. True -
- 38.
Higher sugar levels are associated with wines of greater aroma, flavor intensity, varietal character, and complexity, when compared to grapes with lower sugar levels.
- A.
True
- B.
False
Correct Answer
A. True -
- 39.
Producing cold stability immediately after fermentation not a concern for many red wines, because they will age through one or two winters at the winery before bottling. The cooling that occurs during that period will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins
- A.
True
- B.
False
Correct Answer
A. True -
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Current Version
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Mar 19, 2022Quiz Edited by
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Apr 29, 2012Quiz Created by
Hwangjane
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