Test your basic knowledge |

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. What might lead you to have more olfactory fatigue while tasting red wines?
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Their higher alcohol contents and stronger odors.
Tobacco - coffee - chocolate - soy
Trap the CO2 from a second alcoholic fermentation

2. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
Free-run juices
Sugar and acid composition
Olfactory sensitivity
Colors

3. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Cool-regions or cool-seasons
Brown
Sweeter

4. Sensory stimuli in wine can also be...
Thermal
Concentrated by the evaporation of water
False. The most important sugars in grape juice are glucose and fructose.
White Zinfandel

5. Which red wine is most likely to be aged in French Oak?
Because those procedures minimize tannin extraction as well
Merlot
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.
Pinot Noir

6. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
Body
Cloudy
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

7. Leaves export ______ to developing grapes
Carbonic Maceration
Tiny malolactic bacteria
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'.
Sugars

8. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
Irrigation
Timing of the MLF
Moderate drinking and breast cancer
You can expect increased complexity and moderated tartness.

9. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.
29
Smooth
Hedonic quality
Crop-bearing shoots

10. 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.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

11. The juice of Zinfandel and most other red wine grapes is...
Colorless
Less fertilization
Portugese grape varieties
15-18

12. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Must
55
Reserve wines are blends of still wines from previous vintages which are added to cuv
Merlot

13. The climate of the vineyard is called a...
The priesthood and of the wealthy
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
One unit increase in photosynthetic rate
Mesoclimate

14. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
The use of solar energy to snythesize sugar from carbon dioxide and water.
Because the wines blended to make the cuv
Perceptible varietal aromas
Rainfall

15. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Neutral
Wine spirits
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Smooth

16. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
A vine's production of more crop than it can satisfactorily mature.
Use sugars synthesized by illuminated leaves
One-half month to 48 months
Less tart

17. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
You can expect increased complexity and moderated tartness.
FAS
Distinctive flavor compounds in its grapes
Disgorging - trap the yeast - riddling

18. 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.
Crop-bearing shoots
Perpendicular
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.
Purple wines

19. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
Eating the apple will bring out the acid in the wine.
Bell pepper - eucalyptus - mint - maybe berries - cassis
When they are dormant.

20. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Because they must be able to envision what the wine will be like in 2-4 years
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.
Acetaldehyde - ethyl acetate
One place

21. In regards to winemaking - what is the hazard of treating grapes with sulfur?
12-18
Clarity
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Stuck fermentation

22. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
Dom Perignon - 1668-1715
Funnel-shaped
One of the most effective ways to prevent alcohol abuse
Cardiovascular mortality

23. Which red wine grape is preferred when grown in Region I?
Climate.
White Zinfandel
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.
Pinot Noir

24. Several grape clones may share...
The same name
Pigment content
Racking
Wine spirits

25. Under the right circumstances - __________ improves winegrape quality.
Canopy curtain
Oloroso
Brown
Irrigation

26. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
Tobacco - coffee - chocolate - soy
Strychnine
Plant debris; spring rain
Nitrogen fertilizer

27. Why has oak become the traditional aging container for wines?
;lees
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 -
Varietal character
Dissolved carbon dioxide gas

28. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Non-wine drinkers
Amontillados

29. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Charmat
Four months
Dosage
Varietal character

30. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Olfactory sensitivity
55
Harvest sugars
Disgorging - trap the yeast - riddling

31. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
Microbiological stability
One-half month to 48 months
Blanc de Blancs - Blanc de Noirs.
Browning of pigments

32. Describe the calculation of degree-days for a day.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

33. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
T
Body
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.
Approximate drinkability

34. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Varietal character
Greater aging potential
Olfactory sensitivity
Premium winegrape vineyards

35. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
A vineyardist can determine leaf layer number - the measure of canopy 'thickness' - by randomly selecting a number of sites at fruit cluster height along the vine row - pushing a rod through the canopy curtain at each site - and recording the number
Underground
One of the most effective ways to prevent alcohol abuse
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

36. Which is the most common method of producing sparkling wines?
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Canopy curtain
Trap the CO2 from a second alcoholic fermentation
Racking

37. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
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 -
Only up to a certain point
Prise de mousse
Blanc de Blancs - Blanc de Noirs.

38. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Genus Saccharomyces
Vine size
One unit increase in photosynthetic rate
Dissolved carbon dioxide gas

39. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Vintage-dated varietal
One-way valves
Liver cirrhosis
Gelatin - egg whites are also used.

40. Corks come from the bark of an oak...
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
Racking
Quercus Suber
Flat

41. How does a vineyardist determine leaf layer number?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

42. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Cap - extraction
Perceptible varietal aromas
Cuv
Serious wine tasters

43. What are the two processes that occur during aging of the champenoise sur lie?
17
Fining
Colorless
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

44. Wine provides about how many calories per four-ounce serving?
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Bitterness
100
Intense fruit aromas

45. Which is a botanical pesticide?
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
Strychnine
Less fertilization
Cuv

46. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
Cap - extraction
True
;lees
Sulfite-sensitive - steroid-dependent asthmatics

47. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Decreases grape rots - lowers grape potassium - lowers grape pH
Asti Spumante
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Flavor concentration

48. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Very limited
17
Surface
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

49. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Tawny
Greater aging potential
wine aroma wheel
New World vineyards

50. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Sweet (taste) - hot (tactile)
As much as 20-30%
Four months
Tranquilizers