LEVEL 3 CHAPTER QUIZZES

Chapter 1 - The Systematic Approach to Tasting Wine

11 votes, 5 avg

Chapter 1 Quiz L3

The Systematic Approach to Tasting Wine

1 / 5

1. When evaluating complexity, which of the following is most likely to be considered complex?

a) A Pinot Grigio from Alto Adige

b) A Pay's d'Oc Merlot aged with oak chips

c) A dry Alsatian Gewurztraminer

d) A Chardonnay from California's Central Valley

2 / 5

2. If a wine has only primary and secondary aromas, it's development is:

a) Youthful

b) Developing

c) Fully Developed

d) Past its best

3 / 5

3. The sweetness level of a Rutherglen Muscat is:

a) Dry

b) Medium-Sweet

c) Sweet

d) Luscious

4 / 5

4. Which of the following about body is false?

a) Concentrated flavor intensity contributes to a wine's body

b) Body is the feeling of weight in a person's mouth

c) Sugar and Alcohol contribute to a wine's body

d) Acidity makes a wine's body feel lighter

5 / 5

5. When evaluating the finish of a wine, you should not consider:

a) Fruity flavors

b) Floral flavors

c) Herbaceous Flavors

d) Bitter Flavors

Your score is

The average score is 87%

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Chapter 2 - Wine with Food

8 votes, 5 avg

Chapter 2 Quiz L3

Wine with Food

1 / 5

1. Which of the following components is considered low-risk when pairing with wine?

a) Sugar because it increases flavor intensity in wine

b) Umami because it increases perception of fruitiness in wine

c) Chili heat because it increases perception of sweetness in wine

d) Salt because it increases perception of fruitiness in wine

2 / 5

2. Which of the following is true about Umami in food?

a) It decreases the perception of bitterness in wine

b) It increases the perception of body in wine

c) It decreases the perception of acidity in wine

d) It increases the warming effect of alcohol in wine

3 / 5

3. The best potential food and wine pairings occur when wines from a certain region are paired with foods from that region.

a) True

b) False

4 / 5

4. Which of the following is true about acidity in food?

a) It decreases the perception of body in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It decreases the perception of fruitiness in wine

5 / 5

5. Which one of these is incorrect about sweetness in food?

a) It increases the perception of bitterness in wine

b) It decreases the perception of acidity in wine

c) It decreases the perception of sweetness in wine

d) It increases the warming effect of alcohol in wine

Your score is

The average score is 74%

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Chapter 3 - Storage and Service of Wine

8 votes, 5 avg

Chapter 3 Quiz L3

Storage and Service of Wine

1 / 5

1. A Fino Sherry should be served in which of the following temperature ranges?

a) 6°C-8°C

b) 7°C-10°C

c) 10°C-13°C

d) 15°C-18°C

2 / 5

2. A Tokaj aszu should be served in which of the following temperature ranges?

a) 6°C-8°C

b) 7°C-10°C

c) 10°C-13°C

d) 15°C-18°C

3 / 5

3. A vacuum system works by:

a) Chilling wine to prevent loss of flavors after a bottle has been opened

b) Replacing the original closure after a bottle of wine has been opened to preserve the wine

c) Removing oxygen from a bottle that has already been opened to preserve the wine

d) Placing a protective layer of inert gas on top of the wine after the bottle has been opened to preserve the wine

4 / 5

4. If you are pouring wine into 250ml glasses, how many glass will you be pouring?

a) 3

b) 4

c) 5

d) 6

5 / 5

5. Which wines need to be stored on their side?

a) Wines sealed with a cork

b) Wines sealed with a screwcap

c) Both of the above

d) None of the above

Your score is

The average score is 83%

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Chapter 4 - The Vine

14 votes, 5 avg

Chapter 4 Quiz L3

The Vine

1 / 5

1. Clonal selection is most likely to occur in which of the following situations:

a) A clone has mutated to become more resistant to gray rot

b) A clone has mutated to be slightly deeper in color

c) A clone has mutated to bud earlier in a cool climate

d) A clone has mutated to lose acidity faster in a warm climate

2 / 5

2. If a grape variety has a Vitis Vinifera parent and a Vitis Rupestris parent, that variety is:

a) A crossing

b) A hybrid

c) A clone

d) A mutation

3 / 5

3. What is transpiration?

a) The process of leaves performing photosynthesis using sunlight and CO2

b) The process of a vine's roots absorbing water and nutrients

c) The process of a vine storing carbohydrates during winter dormancy

d) The process of male and female parts ofthe vine pollinating to become berries

4 / 5

4. Phylloxera is:

a) An insect

b) A fungus

c) A microscopic worm

d) A virus

5 / 5

5. The main species of vine used for quality wine production is:

a) Vitis Riparia

b) Vitis Berlandieri

c) Vitis Vinifera

d) Vitis Labrusca

Your score is

The average score is 95%

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Chapter 5 - The Growing Environment

11 votes, 5 avg

Chapter 5 Quiz L3

The Growing Environment

1 / 5

1. A wide diurnal range which of the following effects on grape ripening?

a) Retention of acidity and aromas

b) Accelerated ripening

c) Development of tertiary aromas

d) Increased sugar development

2 / 5

2. Vines can be damaged or killed by winter freeze. That occurs at which temperature range?

a) Between 0°C and 10°C

b) Between -10°C and 0°C

c) Between -10°C and -20°C

d) Below -20°C

3 / 5

3. As altitude increases, what else happens?

a) Temperature increases

b) Temperature decreases

c) Rainfall increases

d) Rainfall decreases

4 / 5

4. A wine region has very hot summers and very cold winters with almost no rainfall during the growing season. This climate can be defined as:

a) Continental

b) Maritime

c) Mediterranean

5 / 5

5. Vines will not grow if the temperature is less than 10°C

a) True

b) False

Your score is

The average score is 90%

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Chapter 6 - Vineyard Management

9 votes, 5 avg

Chapter 6 Quiz L3

Vineyard Management

1 / 5

1. A winemaker regularly uses fungicides to control fungal infections in his vineyard. What type of agriculture is this winemaker most likely practicing?

a) Conventional

b) Sustainable

c) Organic

d) Biodynamic

2 / 5

2. The environmental factors to consider when choosing a site for a vineyard include all but which of the following:

a) Average temperature during the growing season

b) Availability of a suitable workforce

c) Soil fertility

d) The average number of sunlight hours

The availability of a workforce is a business consideration, not an environmental factor

3 / 5

3. Legal requirements for organic agriculture vary by region; however, all organic certifications have one common factor. What is it?

a) The vineyard must undergo a period of conversion before becoming certified

b) Chemical sprays are strictly forbidden

c) Use of sulphur dioxide is limited

d) Cover crops must be used

4 / 5

4. Which of the following is not true in regards to vine viruses?

a) They can be spread by cuttings

b) They can be spread by nematodes

c) They can be treated with anti-viral sprays

d) They are highly contagious and persistent

5 / 5

5. Grey rot and Noble rot are caused by the same fungus

a) True

b) False

Your score is

The average score is 94%

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Chapter 7 - Common Elements in Winemaking and Maturation

9 votes, 5 avg

Chapter 7 Quiz L3

Common Elements in Winemaking and Maturation

1 / 5

1. The most abundant acid present in the pulp of grapes is:

a) Tartaric

b) Malic

c) Citric

d) Lactic

2 / 5

2. Which of the following best illustrates Chaptalization?

a) A winemaker adds rectified concentrated grape must to grape juice

b) A winemaker adds beet sugar to grape juice

c) A winemaker adds rectified concentrated grape must to wine

d) A winemaker adds beet sugar to wine

3 / 5

3. At what point in winemaking can adjustments be made?

a) Before the fermentation

b) During the fermentation

c) After the fermentation

d) All of the above

4 / 5

4. Sulfur dioxide is often used in winemaking as an antiseptic. What does that mean?

a) It acts as a preservative to prevent wine from losing its fruitiness

b) It is toxic to yeast and bacteria

c) It prevents oxygen from interacting with the wine

d) It stops fermentation

5 / 5

5. A winemaker in Napa is producing a Chardonnay. She plans to both ferment and mature the wine in new American oak. At which temperature will she most likely ferment her wine?

a) 12°C

b) 18°C

c) 24°C

d) 30°C

Because this wine is going to be fermented and aged in oak, it is likely that the winemaker is trying to make a wine that will age. Therefore it will benefit from a warmer fermentation that will encourage the development of tertiary characteristics

Your score is

The average score is 98%

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Chapter 8 White and Sweet Winemaking

8 votes, 5 avg

Chapter 8 Quiz L3

White and Sweet Winemaking

1 / 5

1. Where is the homeland of Riesling?

a) Austria

b) Germany

c) France

d) Australia

2 / 5

2. A customer requests a dry Riesling. Which of the following would you recommend?

a) German Riesling

b) Alsatian Riesling

c) A New York State Riesling

d) A Riesling labeled "Trockenbeerenauslese"

3 / 5

3. White winemaking must be done using whole bunches

a) True

b) False

4 / 5

4. The optimal fermentation temperature range for white wines is between:

a) 5°C-15°C

b) 12°C-22°C

c) 14°C-26°C

d) 20°C-32°C

5 / 5

5. Riesling is suitable for making wines in a wide variety of sweetness levels for which of the following reasons?

a) It retains its naturally high acidity while accumulating high sugar levels

b) It is susceptible to botrytis

c) It is cold-resistant so can be left on the vine to shrivel well into the winter

d) All of the above

Your score is

The average score is 92%

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Chapter 9 Red and Rosé Winemaking

2 votes, 5 avg

Chapter 9 Quiz L3

Red and Rosé Winemaking

1 / 5

1. Which cap management technique involves removing the fermenting juice from its vessel into another vessel?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

2 / 5

2. Which cap management technique involves the risk of CO2 poisoning when done by hand?

a) Punching down

b) Pumping over

c) Rack and return

d) Rotary Fermenters

3 / 5

3. Yeast cannot survive at temperatures higher than:

a) 15°C

b) 25°C

c) 35°C

d) 45°C

4 / 5

4. What is the most important pre-bottling decision a winemaker must make for red wines?

a) Whether or not to age the wine

b) Whether or not to use oak

c) What type of packaging to use

d) Whether to use malolactic conversion

5 / 5

5. Which method of rosé winemaking makes the most delicately colored wines?

a) Direct Pressing

b) Short Maceration

c) Blending

d) Carbonic Maceration

Your score is

The average score is 70%

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LEVEL 3 CHAPTER QUIZZES

Table of Contents

Chapter 1 - The Systematic Approach to Tasting Wine

Chapter 2 - Wine with Food

Chapter 3 - Storage and Service of Wine

Chapter 4 - The Vine

Chapter 5 - The Growing Environment

Chapter 6 - Vineyard Management

Chapter 7 - Common Elements in Winemaking and Maturation

Chapter 8 White and Sweet Winemaking

Chapter 9 Red and Rosé Winemaking

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