Abolish Quiz

Ch. 1

1.
Alcohol dehydrogenase A) Is an enzyme that detoxifies alcohol and assists in the metabolizing of alcohol B) in men are roughly 60% of the alcohol dehydrogenase levels of women C) are reduced by fasting and several medications D) All of the above answers are correct E) Only answers a and b are correct F) Only answers a and c are correct

Feedback: Slide 16-17 Points Earned: | 1.0/1.0 | | Correct Answer(s): | F |

2.
Excessive drinking can lead to hemorrhagic stroke A) True B) False Points Earned: | 1.0/1.0 | | Correct Answer(s): | True |

3.
A regular bottle of table wine contains A) 0.75 liter B) just over 25 fluid ounces C) 75 centiliters D) All of the above are correct

Feedback:
Table wines are also referred to as natural wines and contain 14% alcohol or less. A) True B) False Points Earned: | 1.0/1.0 | | Correct Answer(s): | True |

6.
Sensory stimuli in wine are restricted to being either chemical or physical "activators." A) True B) False

Feedback: Stimuli can also be thermal. Points Earned: | 1.0/1.0 | | Correct Answer(s): | False |

7.
Without ___ ____ to dissolve the solid substances that produce taste stimuli, we could only experience touch sensations with out mouths. Points Earned: | 0.0/1.0 | | Correct Answer(s): | saliva, spit |

8.
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 Points Earned: | 1.0/1.0 | | Correct Answer(s): | A |

9.
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. A) True B) False

Feedback: PTC tasting does not predict a person's sensitivity to bitterness in
D) Compared to a "regular" white wine, a wine in the classic sur lie style should have simple odors and flavors. Points Earned: | 0.3/1.0 | | Correct Answer(s): | A, B, C |

6.
There is a correlation between aroma compounds and the degree of sugar in grapes A) True B) False

Feedback: Slide 17 Points Earned: | 1.0/1.0 | | Correct Answer(s): | True |

7.
Oak has become the traditional wood for aging premium wines because . . . A) The trees are large enough to make wine containers of useful sizes B) The wood is tight-grained, strong, and resilient and can be worked into the curved shapes needed for barrels C) The flavors extracted are desirable in wines. D) It is the cheapest wood available Points Earned: | 0.3/1.0 | | Correct Answer(s): | A, B, C |

8.
Vineyards with cooler night-time temperatures produce fruits that are ________ in malic acid than vineyards with warmer night-time temperatures. A) lower B) higher Points Earned: | 0.0/1.0 | | Correct Answer(s): | B |

9.
Grappa can be produced when press juice is fermented and then distilled. A)