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Wine Production 101

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Fining
Perpendicular
A Burgundian-style wine
You tilt the glass so that you can look through a thinner layer of wine

2. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
Colors
Limousin forest
Warmer
Pinot Noir

3. Are spurs longer or shorter than canes?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Free-run juices
Portugese grape varieties
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.

4. _______ can be produced when press juice is fermented and then distilled.
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
Sparkling and sweet wine
Varietal wines
Grappa

5. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Serious wine tasters
Canopy thickness
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
1-2 glasses daily

6. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
About 50% of people
Flavor concentration
T
Grassy character

7. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
Genus Saccharomyces
Free-run juices

8. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Leaf pores
Sauvignon Blanc and Semillon
Because the wines blended to make the cuv
Water evaporation

9. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Olfactory sensitivity
Chardonnay
Cold-inactivated yeast
Soil surface area

10. What might lead you to have more olfactory fatigue while tasting red wines?
Cream
Varietal character
Their higher alcohol contents and stronger odors.
Reserve wines are blends of still wines from previous vintages which are added to cuv

11. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Verbal structure
Riddling
Racking
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

12. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Non-wine drinkers
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Malolactic fermentation

13. You have been hired by Ch
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Discorging
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
12-18

14. When is a wine 'dead'?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
French Sauternes and German late-harvest Rieslings
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
The Muscats

15. 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 __________.
Quercus Suber
Carbonic Maceration
Disgorging - trap the yeast - riddling
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

16. In some cases quality increases as...
The streams are thinner
Yields increase
Grape shoot will be uninjured
A vine's production of more crop than it can satisfactorily mature.

17. The grape solids in the must are called...
Stronger acidity
Pomace
Intense fruit aromas
Vine size

18. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Subtract 50 degrees from the day's average temperature.
Warmer
Sit for several hours
Only up to a certain point

19. California wineries age their red wines ________ months in the bottle before releasing them.
One-half month to 48 months
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Botrytis cinerea
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

20. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Acidity
Extraction
Microbiological stability
Because they must be able to envision what the wine will be like in 2-4 years

21. Leaves in deep shade...
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Stronger acidity
Pendant ones
Use sugars synthesized by illuminated leaves

22. You lost your job when Ch
3-5
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.
Charmat
Harvest sugars

23. Demographic studies have shown that wine drinkers are better educated and earn more than...
Bitterness
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Non-wine drinkers

24. Why is 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 will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
Mesoclimate
Pleases him or her
Fining

25. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Canopy thickness
Canopy curtain
Cardiovascular mortality
Fining agents

26. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Chardonnay and Pinot Blanc

27. Winemakers taste the fortifying alcohol and match it to the wine being made because...
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Vanilla
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified
Transfer

28. What changes would you expect when white wines age in the bottle?
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S
You can expect increased complexity and moderated tartness.
Big Vine Theory
Scrupulous rinsing of glasses

29. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...
One place
Grape berries
Very limited
Racking

30. Canopy management affects the...

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31. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Tannins
Recognizable varietal aroma
Trap the CO2 from a second alcoholic fermentation
Approximate drinkability

32. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Half; 75-110
Liver cirrhosis
Premium winegrape vineyards
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

33. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Acidity
Shoots that grew in summer are termed canes after they lose their leaves in winter.
To prevent overcropping and its accompanying loss of grape quality.
Harvest at 22 degrees Brix or above - no skin contact - ferment in barrels and at warmer temperatures - age in oak sur lie - and blend with S

34. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Surface
Trap the CO2 from a second alcoholic fermentation
Use sugars synthesized by illuminated leaves

35. How would a wine be aged in barrels to minimize its exposure to air?
Sparkling wines
Specific anosmia
Resist spoilage
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.

36. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Use sugars synthesized by illuminated leaves
Stronger acidity
Non-wine drinkers
The streams are thinner

37. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
50% as intense as full sunlight on a clear summer day
Flat
Canopy curtain
Perpendicular

38. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
One-way valves
Solera
Vinegar bacteria

39. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Reduces fruitiness
Secondary infections develop
Recognition Threshold
Smooth

40. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
22.9 degrees Brix - .80 total acid
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Sit for several hours
You can expect increased complexity and moderated tartness.

41. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Carbonic Maceration
Grafting
Microbiological stability
New World vineyards

42. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Cool - early
Sauvignon Blanc
Sensation
Pendant ones

43. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sauvignon Blanc and Semillon
3000
Carbonic Maceration
Riddling

44. Explain why the shoots on a severely pruned vine tend to grow very long
Dosage
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Positive structural organoleptic elements

45. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
Grape shoot will be uninjured
Sweet (taste) - hot (tactile)
Chardonnay
Grape berries

46. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
False. Both total acid concentration and acid strength decrease.
Canopy curtain
Asti Spumante

47. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Aging in oak containers
Asti Spumante
Brown

48. Why has oak become the traditional aging container for wines?
Reduced
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Cool - early
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.

49. What three things happen when wines age in oak barrels?
Hold the wine against a white background
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
One place
Sensitivity

50. Great wines are distinguished from ordinary wines by their...
Greater complexity - harmony - and the power to stimulate the emotions
Regions II and III
Botrytis-affected fruit
On the tongue's top surface