暗記メーカー

暗記メーカー

​
ログイン

Oenology

Oenology
36問 • 1年前
  • Johanna Rellosa
    • 通報

    問題一覧

  • 1

    Father of Scientific Oenology

    Louis Pasteur

  • 2

    Someone who demonstrate the science of wine

    Oenologist

  • 3

    3 Roles of Oenologiest

    1. Supervises to vine to table 2. Takes care of wine making 3. Evaluating the quality of wine

  • 4

    1st Produced

    China Armenia Georgia

  • 5

    Famous wine region

    France

  • 6

    Wine Capital of the world

    Bordeaux Region

  • 7

    Popular wine in France

    - Cabernet Sauvignon - Merlot - Chardonnay - Champagne - Pinot Noir - Sauvignon Blanc

  • 8

    Geography Terms

    - Ancient World Wine (Developed technique fermenting grape into Alcohol// China, Armenia, Iran, Egypt) - Old World Wine (Viticulture/wine growing really took off & developed// Europe, Mediterranean, Middle East) - New World Wine (Most well-known wine producing// Australia, Newzeland etc.)

  • 9

    Body

    Alcohol Content

  • 10

    Not sweet

    Dry

  • 11

    After taste

    Finish

  • 12

    Flavor

    Mouthfeel

  • 13

    Aroma of the Wine

    Nose

  • 14

    Wine with hint of sweetness

    Off-dry

  • 15

    Nagpapa Bitter

    Tannins

  • 16

    ABV

    alcohol by Volume

  • 17

    Fermentation

    Aging

  • 18

    The alcohol moves toward the sides of the wine glass, and, eventually, the alcohol will climb the inside of the glass

    Tears and Legs

  • 19

    •the cultivation and harvesting of grapes which deals with the series of events that occur in the vineyard.

    Viticulture

  • 20

    When the grapes are used for winemaking

    Viniculture

  • 21

    use their expertise to understand the right time to harvest grapes for ripeness and quality, prevent pests, fertilize their vineyards, prune, and design sustainable farming programs.

    Viticulturists

  • 22

    involves understanding the factors affecting growth, such as soil, climate, and water management, and applying techniques for planting, pruning, and pest control to enhance yield and grape quality.

    Grapevine Cultivation

  • 23

    Process of grapevine cultivation

    •Select a suitable planting site •Choose wine grape vatieties for your Climate. •Prepare for planting •Tending to your vines •Harvest the grapes

  • 24

    is how a particular region's climate, soils and aspect (terrain) affect the taste of wine.

    Terroir

  • 25

    4 traits of Terroir

    Climate Soil Terrain Tradition

  • 26

    Wine regions can be basically divided into two types of climates:

    Cool Climate & Warm Climate

  • 27

    Are grown specifically for eating fresh off the vine, rather than being turned into wine or dried into raisins. Come in multiple colors, including red, green, purple, black, and yellow. While you can find basic red and green grapes in the supermarket year-round, starting in the fall, farmers markets and grocery stores will be brimming with a sweet array of specialty grapes with irresistible names like Gum Drop, Cotton Candy, and Champagne.

    Table Grapes

  • 28

    •first grown in the mid 1800s by Ephraim Wales Bull •have seeds and a thick, dark purple skin that separates easily from the pulp with a quick squeeze.

    Concord

  • 29

    tight clusters of purple, pearl-sized, seedless grapes best eaten off the stem. They're sweet, tart, and crisp, and sometimes go by the name Corinth grapes or Black Corinth grapes.

    Champagne Grapes

  • 30

    •most well-known grape produced by the specialty grape company Grapery, •The green, oval, seedless fruit is sweet but not cloying, with 12 percent more sugar than regular table grapes.

    Cotton Candy

  • 31

    Introduced in the U.S. in 1973, •Are a hybrid of Thompson Seedless and a handful of other grapes. •One of America's most popular table grapes •Has large clusters of red round grapes that are firm and sturdy, with a long shelf life.

    Flame Seedless

  • 32

    Grown by Grapery in the San Joaquin Valley, these long, cylindrical dark purple grapes are seedless with light green flesh. They're crisp and have an intense grape flavor with a touch of tartness.

    Moon Drop

  • 33

    a hybrid of the popular and widely sold green grape Thompson Seedless and a Concord grape. The Thomcord combines the delicate sweetness of the Thompson with the deep, grape-jelly flavor of the Concord — minus those pesky seeds. The round, dark-purple ____ resembles the Concord on the outside and is plump and firm on the inside. The flesh is mild and sweet and a little tangy.

    Thomcord

  • 34

    was first cultivated in the 1950s by a breeder at the University of California. •This jumbo red variety is popular worldwide, especially as an after-dinner treat in Asia. The flesh is firm with few seeds, and the flavor is mild and not too tart.

    Red Globe

  • 35

    Created by a Japanese viniculturist in the 1930s, •Have large seeds, and their skin separates from the flesh easily. (Because their skin is quite bitter, it's usually removed before eating.) They're a popular fruit in East Asia, attracting a huge fanbase with their sweet-tart red wine-like flavor and jelly-like texture.

    Kyoho Grapes

  • 36

    Sustainable Vineyard Practices

    Conservation Pest Management Water Energy

    • Lesson 1: Fundamentals in Lodging operations

    Lesson 1: Fundamentals in Lodging operations

    Johanna Rellosa · 39問 · 2年前

    Lesson 1: Fundamentals in Lodging operations

    Lesson 1: Fundamentals in Lodging operations

    39問 • 2年前
    Johanna Rellosa

    Lesson 1: 7 Standards of Good Literature

    Lesson 1: 7 Standards of Good Literature

    Johanna Rellosa · 11問 · 2年前

    Lesson 1: 7 Standards of Good Literature

    Lesson 1: 7 Standards of Good Literature

    11問 • 2年前
    Johanna Rellosa

    Lesson 2: Operation Management

    Lesson 2: Operation Management

    Johanna Rellosa · 50問 · 2年前

    Lesson 2: Operation Management

    Lesson 2: Operation Management

    50問 • 2年前
    Johanna Rellosa

    Lesson 2: Fundamentals in Lodging Operations

    Lesson 2: Fundamentals in Lodging Operations

    Johanna Rellosa · 38問 · 2年前

    Lesson 2: Fundamentals in Lodging Operations

    Lesson 2: Fundamentals in Lodging Operations

    38問 • 2年前
    Johanna Rellosa

    Lesson 3: Fundamentals in Lodging

    Lesson 3: Fundamentals in Lodging

    Johanna Rellosa · 19問 · 2年前

    Lesson 3: Fundamentals in Lodging

    Lesson 3: Fundamentals in Lodging

    19問 • 2年前
    Johanna Rellosa

    Lesson 1

    Lesson 1

    Johanna Rellosa · 15問 · 2年前

    Lesson 1

    Lesson 1

    15問 • 2年前
    Johanna Rellosa

    CAR

    CAR

    Johanna Rellosa · 6問 · 2年前

    CAR

    CAR

    6問 • 2年前
    Johanna Rellosa

    Lesson 4: Food and Beverage Service Areas and Equipment

    Lesson 4: Food and Beverage Service Areas and Equipment

    Johanna Rellosa · 16問 · 2年前

    Lesson 4: Food and Beverage Service Areas and Equipment

    Lesson 4: Food and Beverage Service Areas and Equipment

    16問 • 2年前
    Johanna Rellosa

    Dinner Ware

    Dinner Ware

    Johanna Rellosa · 20問 · 2年前

    Dinner Ware

    Dinner Ware

    20問 • 2年前
    Johanna Rellosa

    Glassware

    Glassware

    Johanna Rellosa · 26問 · 2年前

    Glassware

    Glassware

    26問 • 2年前
    Johanna Rellosa

    Flatware & Cutlery (FORKS)

    Flatware & Cutlery (FORKS)

    Johanna Rellosa · 9問 · 2年前

    Flatware & Cutlery (FORKS)

    Flatware & Cutlery (FORKS)

    9問 • 2年前
    Johanna Rellosa

    SPOON

    SPOON

    Johanna Rellosa · 11問 · 2年前

    SPOON

    SPOON

    11問 • 2年前
    Johanna Rellosa

    Cultery

    Cultery

    Johanna Rellosa · 9問 · 2年前

    Cultery

    Cultery

    9問 • 2年前
    Johanna Rellosa

    Lesson 5: The MENU

    Lesson 5: The MENU

    Johanna Rellosa · 50問 · 2年前

    Lesson 5: The MENU

    Lesson 5: The MENU

    50問 • 2年前
    Johanna Rellosa

    10 Table Napkin

    10 Table Napkin

    Johanna Rellosa · 10問 · 2年前

    10 Table Napkin

    10 Table Napkin

    10問 • 2年前
    Johanna Rellosa

    4: Front Office

    4: Front Office

    Johanna Rellosa · 51問 · 2年前

    4: Front Office

    4: Front Office

    51問 • 2年前
    Johanna Rellosa

    Lesson 7: Service Preparation

    Lesson 7: Service Preparation

    Johanna Rellosa · 23問 · 2年前

    Lesson 7: Service Preparation

    Lesson 7: Service Preparation

    23問 • 2年前
    Johanna Rellosa

    Lesson 8: Food Service Method

    Lesson 8: Food Service Method

    Johanna Rellosa · 52問 · 2年前

    Lesson 8: Food Service Method

    Lesson 8: Food Service Method

    52問 • 2年前
    Johanna Rellosa

    Lesson 1

    Lesson 1

    Johanna Rellosa · 8問 · 2年前

    Lesson 1

    Lesson 1

    8問 • 2年前
    Johanna Rellosa

    2: Yesterday & Today

    2: Yesterday & Today

    Johanna Rellosa · 49問 · 2年前

    2: Yesterday & Today

    2: Yesterday & Today

    49問 • 2年前
    Johanna Rellosa

    Vocabularios

    Vocabularios

    Johanna Rellosa · 67問 · 2年前

    Vocabularios

    Vocabularios

    67問 • 2年前
    Johanna Rellosa

    Lesson 1

    Lesson 1

    Johanna Rellosa · 12問 · 2年前

    Lesson 1

    Lesson 1

    12問 • 2年前
    Johanna Rellosa

    COOKING technique

    COOKING technique

    Johanna Rellosa · 34問 · 1年前

    COOKING technique

    COOKING technique

    34問 • 1年前
    Johanna Rellosa

    2-Stocks

    2-Stocks

    Johanna Rellosa · 29問 · 1年前

    2-Stocks

    2-Stocks

    29問 • 1年前
    Johanna Rellosa

    Sauces

    Sauces

    Johanna Rellosa · 43問 · 1年前

    Sauces

    Sauces

    43問 • 1年前
    Johanna Rellosa

    Soups

    Soups

    Johanna Rellosa · 19問 · 1年前

    Soups

    Soups

    19問 • 1年前
    Johanna Rellosa

    Spanish Adjectives

    Spanish Adjectives

    Johanna Rellosa · 100問 · 1年前

    Spanish Adjectives

    Spanish Adjectives

    100問 • 1年前
    Johanna Rellosa

    2

    2

    Johanna Rellosa · 33問 · 1年前

    2

    2

    33問 • 1年前
    Johanna Rellosa

    Quality Service Management

    Quality Service Management

    Johanna Rellosa · 25問 · 1年前

    Quality Service Management

    Quality Service Management

    25問 • 1年前
    Johanna Rellosa

    Foreign Language 2

    Foreign Language 2

    Johanna Rellosa · 93問 · 1年前

    Foreign Language 2

    Foreign Language 2

    93問 • 1年前
    Johanna Rellosa

    Gastronomy

    Gastronomy

    Johanna Rellosa · 15問 · 1年前

    Gastronomy

    Gastronomy

    15問 • 1年前
    Johanna Rellosa

    Multi Cultural Diversity

    Multi Cultural Diversity

    Johanna Rellosa · 5問 · 1年前

    Multi Cultural Diversity

    Multi Cultural Diversity

    5問 • 1年前
    Johanna Rellosa

    Chapte 3&5 THC06

    Chapte 3&5 THC06

    Johanna Rellosa · 8問 · 1年前

    Chapte 3&5 THC06

    Chapte 3&5 THC06

    8問 • 1年前
    Johanna Rellosa

    問題一覧

  • 1

    Father of Scientific Oenology

    Louis Pasteur

  • 2

    Someone who demonstrate the science of wine

    Oenologist

  • 3

    3 Roles of Oenologiest

    1. Supervises to vine to table 2. Takes care of wine making 3. Evaluating the quality of wine

  • 4

    1st Produced

    China Armenia Georgia

  • 5

    Famous wine region

    France

  • 6

    Wine Capital of the world

    Bordeaux Region

  • 7

    Popular wine in France

    - Cabernet Sauvignon - Merlot - Chardonnay - Champagne - Pinot Noir - Sauvignon Blanc

  • 8

    Geography Terms

    - Ancient World Wine (Developed technique fermenting grape into Alcohol// China, Armenia, Iran, Egypt) - Old World Wine (Viticulture/wine growing really took off & developed// Europe, Mediterranean, Middle East) - New World Wine (Most well-known wine producing// Australia, Newzeland etc.)

  • 9

    Body

    Alcohol Content

  • 10

    Not sweet

    Dry

  • 11

    After taste

    Finish

  • 12

    Flavor

    Mouthfeel

  • 13

    Aroma of the Wine

    Nose

  • 14

    Wine with hint of sweetness

    Off-dry

  • 15

    Nagpapa Bitter

    Tannins

  • 16

    ABV

    alcohol by Volume

  • 17

    Fermentation

    Aging

  • 18

    The alcohol moves toward the sides of the wine glass, and, eventually, the alcohol will climb the inside of the glass

    Tears and Legs

  • 19

    •the cultivation and harvesting of grapes which deals with the series of events that occur in the vineyard.

    Viticulture

  • 20

    When the grapes are used for winemaking

    Viniculture

  • 21

    use their expertise to understand the right time to harvest grapes for ripeness and quality, prevent pests, fertilize their vineyards, prune, and design sustainable farming programs.

    Viticulturists

  • 22

    involves understanding the factors affecting growth, such as soil, climate, and water management, and applying techniques for planting, pruning, and pest control to enhance yield and grape quality.

    Grapevine Cultivation

  • 23

    Process of grapevine cultivation

    •Select a suitable planting site •Choose wine grape vatieties for your Climate. •Prepare for planting •Tending to your vines •Harvest the grapes

  • 24

    is how a particular region's climate, soils and aspect (terrain) affect the taste of wine.

    Terroir

  • 25

    4 traits of Terroir

    Climate Soil Terrain Tradition

  • 26

    Wine regions can be basically divided into two types of climates:

    Cool Climate & Warm Climate

  • 27

    Are grown specifically for eating fresh off the vine, rather than being turned into wine or dried into raisins. Come in multiple colors, including red, green, purple, black, and yellow. While you can find basic red and green grapes in the supermarket year-round, starting in the fall, farmers markets and grocery stores will be brimming with a sweet array of specialty grapes with irresistible names like Gum Drop, Cotton Candy, and Champagne.

    Table Grapes

  • 28

    •first grown in the mid 1800s by Ephraim Wales Bull •have seeds and a thick, dark purple skin that separates easily from the pulp with a quick squeeze.

    Concord

  • 29

    tight clusters of purple, pearl-sized, seedless grapes best eaten off the stem. They're sweet, tart, and crisp, and sometimes go by the name Corinth grapes or Black Corinth grapes.

    Champagne Grapes

  • 30

    •most well-known grape produced by the specialty grape company Grapery, •The green, oval, seedless fruit is sweet but not cloying, with 12 percent more sugar than regular table grapes.

    Cotton Candy

  • 31

    Introduced in the U.S. in 1973, •Are a hybrid of Thompson Seedless and a handful of other grapes. •One of America's most popular table grapes •Has large clusters of red round grapes that are firm and sturdy, with a long shelf life.

    Flame Seedless

  • 32

    Grown by Grapery in the San Joaquin Valley, these long, cylindrical dark purple grapes are seedless with light green flesh. They're crisp and have an intense grape flavor with a touch of tartness.

    Moon Drop

  • 33

    a hybrid of the popular and widely sold green grape Thompson Seedless and a Concord grape. The Thomcord combines the delicate sweetness of the Thompson with the deep, grape-jelly flavor of the Concord — minus those pesky seeds. The round, dark-purple ____ resembles the Concord on the outside and is plump and firm on the inside. The flesh is mild and sweet and a little tangy.

    Thomcord

  • 34

    was first cultivated in the 1950s by a breeder at the University of California. •This jumbo red variety is popular worldwide, especially as an after-dinner treat in Asia. The flesh is firm with few seeds, and the flavor is mild and not too tart.

    Red Globe

  • 35

    Created by a Japanese viniculturist in the 1930s, •Have large seeds, and their skin separates from the flesh easily. (Because their skin is quite bitter, it's usually removed before eating.) They're a popular fruit in East Asia, attracting a huge fanbase with their sweet-tart red wine-like flavor and jelly-like texture.

    Kyoho Grapes

  • 36

    Sustainable Vineyard Practices

    Conservation Pest Management Water Energy