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Sommelier lv 1 > Sommelier Prep Course Quizes > Flashcards

Sommelier Prep Course Quizes Flashcards

1
Q

The formula for fermentation

A

Sugar + Yeast = Ethanol & Carbon Dioxide & Heat

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2
Q

The scientific name for the yeast used in wine fermentation

A

Saccharomyces cerevisiae

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3
Q

The scientific name for the wine grape

A

Vitis vinifera

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4
Q

3 specific characteristics of wine grapes

A
  1. High sugar levels
  2. High acid levels
  3. Biochemical complexity
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5
Q

The Greek and Roman gods of wine

A

Dionysus and Bacchus

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6
Q

A pest native to North America that ravages the root stocks of wine plants

A

Phylloxera. Grafting resistant (American) root stocks has been the most effective solution to combat them.

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7
Q

The blind tasting where American wines won out over top rated French wines.

A

The “Spurrier Tasting” in 1976

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8
Q

Wine and wine grape’s origin lie where?

A

Iran and Iraq (Early Mesopotamia)

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9
Q

The ancient culture that spread wine throughout the Europe.

A

The Romans. They improved and established growing in countries that the Greeks had previously visited and beyond.

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10
Q

Who kept the wine culture alive in Europe during the Middle Ages?

A

The Catholic Church

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11
Q

What contribution to the wine industry did Louis Pasteur make?

A

He discovered the role of yeast in fermentation.

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12
Q

What contribution to the wine industry did Jules Guyot make?

A

He developed several agricultural techniques to improve the cultivation of wine grape vines and the quality of the fruit they produced.

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13
Q

What contribution to the wine industry did Thomas Munson make?

A

He was a horticulturalist in Denison Texas in the late 1800s that developed the rootstocks that would solve the phylloxera problem.

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14
Q

What growing condition will improve the quality of the grapevine but not the quanitity

A

Stress

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15
Q

What qualities do grapes grown in warm climates have?

A

Less acid and more alcohol

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16
Q

What qualities do grapes grown in cold climates have?

A

More acid and less alcohol

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17
Q

The art and science of growing grapes

A

Viticulture

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18
Q

The art and science of making wine

A

Viniculture

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19
Q

The unique taste of a specific place

A

Terroir

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20
Q

The normal age of grapevines

A

Grapevines are in their prime between 10 and 30 years of age but they can live to be well over 100 years old.

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21
Q

The vintage date on a bottle denotes what?

A

The year that the grapes were harvested.

22
Q

Reproduction between two grapevine plants of the same species

A

Cross

23
Q

Reproduction between two grapevine plants of different species

A

Hybrid

24
Q

A subspecies of a grapevine is known as a

A

Varietal

25
Q

An exact genetic copy of a grapevine is known as a

A

Clone

26
Q

Attaching a plant to the rootstock of another is known as

A

Grafting

27
Q

Method of collecting grapes for producing top-quality wine

A

Hand harvesting

28
Q

Method of collecting grapes where cost is also an issue.

A

Mechanical harvesting

29
Q

The primary difference between the production of red wine and white wine is that:

A

Red wines are fermented with their skins, white wines are not.

30
Q

The stage of the winemaking process during which solids (such as skins, seeds, and stems) are separated from liquids (either juice or wine) is called:

A

Pressing

31
Q

Clarifying a wine by moving it away from sediment

A

Racking

32
Q

Stirring up sediment and dead yeast cells

A

Battonage

33
Q

Adding a substance to a wine to remove cloudiness

A

Fining

34
Q

Allowing a wine to age in contact with its dead yeast

A

Sur Lie aging

35
Q

The typical method for producing sparkling wine that includes secondary fermentation, riddling, and disgorgement

A

methode champenoise (also known as methode traditionale outside of France.)

36
Q

Fortified wines are made stronger by

A

The addition of high-proof brandy. The additional alcohol kills off bacteria.

37
Q

A mold that attacks grapes; removing the water from them and concentrating their sugar content.

A

Botrytis cinerea

38
Q

What is the tasting order for wine?

A

Light to heaviest (white wine to red wine)

39
Q

Analyzing a wine that you know very little or nothing at all about

A

Blind Tasting

40
Q

Analyzing a wine when you already know something about it. Usually by wine instructors

A

Led Tasting

41
Q

Analyzing a wine by seeing how the same wines from the same vineyards and winemakers compare to each vintage (results are based on growing conditions from each year).

A

Vertical Tasting

42
Q

Analyzing a wine by comparing several from the same region and the same vintage (teaches you the difference in wine manufacturing and minute differences in terroir)

A

Horizontal Tasting

43
Q

Analyizing a wine with a wine brokers or wine distributors that demonstrates their different offerings to consumers and retailers

A

Industry Tasting

44
Q

Hints of purple in a red wine are indicative of what?

A

Youth

45
Q

Sediment in a wine is a sign of what?

A

Sediment

46
Q

As white wines age their color turns what?

A

Darker

47
Q

As red wines age their color turns what?

A

Lighter

48
Q

The most important sense for analyzing wine.

A

Smell

49
Q

Intensity of aroma and intensity of flavor indicate what?

A

The quality in a wine (not age).

50
Q

The amount of pigmentation in a wine is an indicator of

A

The grape skin’s thickness.

51
Q

A wine with high tannins would be described as

A

Tannic or astringent. A dry wine is one that has no residual sugar.

Sommelier lv 1 (2 decks)

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