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. Wine provides about how many calories per four-ounce serving?
Exists above the vineyard
100
Sit for several hours
Cold stabilization


2. Which is a botanical pesticide?
Strychnine
15-18
Non-wine drinkers
Cuv


3. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
Cold-inactivated yeast
True
Quercus Suber
Sniffs


4. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
15-18
Rainfall
Vanilla
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.


5. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Because those procedures minimize tannin extraction as well
Charmat
Softer tannins
100


6. A _____________ is one that stops by itself before all the glucose has been used up.
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.
False. The most important sugars in grape juice are glucose and fructose.
Because they must be able to envision what the wine will be like in 2-4 years
Stuck fermentation


7. About how much of a cuv
As much as 20-30%
Perpendicular
Grappa
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.


8. The glasses for winetastings are not...
Perception of the wines' acidity
True
Funnel-shaped
Because they must be able to envision what the wine will be like in 2-4 years


9. 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...
Sauvignon Blanc and Semillon
The priesthood and of the wealthy
Grassy character
Less tart


10. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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11. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Vanilla
Brown
Greater aging potential


12. _____________ is not usually sought in grapes to be used for the methode champenoise.
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.
Recognizable varietal aroma
Sweet before dry
Canopy curtain


13. Gew
Eating the apple will bring out the acid in the wine.
Olfactory sensitivity
Salty
French Colombard


14. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Sparkling and sweet wine
Water evaporation
Methode champenoise
One of the most effective ways to prevent alcohol abuse


15. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
Pomace
Cold-inactivated yeast
Pigment content
Surface


16. Great wines are distinguished from ordinary wines by their...
Greater complexity - harmony - and the power to stimulate the emotions
False. Champagne may only be used for wines produced in the Champagne district of France.
50% as intense as full sunlight on a clear summer day
As much as 20-30%


17. 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 astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
Table wines
Chardonnay and Pinot Blanc


18. The 'Orange Juice Effect' is an example of
Press juice
Less fertilization
Moderate drinking and breast cancer
A taste modifier


19. Dessert wines are served in ____________ portions than table wines.
Smaller
True
Tranquilizers
Acetaldehyde - ethyl acetate


20. Pinot Noir is less likely to be ________ than other red wines.
Reserve wines are blends of still wines from previous vintages which are added to cuv
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Acetaldehyde - ethyl acetate
Blended


21. How does a vineyardist determine leaf layer number?

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22. What are two purposes for blending port?
Tirage
A Burgundian-style wine
Carbonic Maceration
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity


23. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Three
Must
Half; 75-110
A Burgundian-style wine


24. Canopy management affects the...

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25. Which style of port takes on its important sensory characteristics during long barrel aging?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Tawny
Decreases grape rots - lowers grape potassium - lowers grape pH
The priesthood and of the wealthy


26. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Sit for several hours
Warmer
Very limited
A young port - or young red table wine for that matter - should be astringent because it possesses tannins for longevity and an older wine should be velvety smooth because the tannins have polymerized - softening the texture and forming a sediment.


27. 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 __________.
Carbonic Maceration
Positive structural organoleptic elements
Mesoclimate
Blanc de Noirs wine production


28. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Microbiological stability
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
A sampling of bottle-fermented sparkling wines
Blanc de Noirs


29. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Crop-bearing shoots
Underground
Canopy dimensions
Flavor concentration


30. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Pendant ones
Because they must be able to envision what the wine will be like in 2-4 years
Bottling dates
T


31. 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?
Degrees Brix
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.
Transfer
Blended


32. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
100
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.
Hydrometers
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


33. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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34. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Wine
Because those procedures minimize tannin extraction as well
Gew
Leaf pores


35. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Sweeter
Intense fruit aromas
Baking
Racking


36. Shade decreases the concentration of ________ in Gew
Gelatin - egg whites are also used.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
50% as intense as full sunlight on a clear summer day
Monoterpenes


37. The alcoholic fermentation in red wine production is _________________ than for white wine production.
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
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
50% as intense as full sunlight on a clear summer day
Clusters


38. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Acetaldehyde - ethyl acetate
Because those procedures minimize tannin extraction as well
Greater aging potential
Microbiological stability


39. Leaf-roll virus is spread by...
Half; 75-110
You tilt the glass so that you can look through a thinner layer of wine
Grafting
Surface


40. Port production from _______________ is being done on a small scale in California.
Floral and tropical fruit segments
Liver cirrhosis
Portugese grape varieties
Perception of the wines' acidity


41. Which taste quality is very rare in wines?
Aging in oak containers
Four months
Free-run juices
Salty


42. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Red wines from grape to bottle
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Clear Bordeaux bottles
Thermal


43. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Concentrated by the evaporation of water
Trap the CO2 from a second alcoholic fermentation
Flavor concentration
FAS


44. When are grape plants most resistant to low temperatures?
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
Prise de mousse
Dissolved carbon dioxide gas
When they are dormant.


45. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
15-18
Clear Bordeaux bottles
Alcohol solution
Dark skinned Pinot Noir grapes


46. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se
Blanc de Noirs wine production
Sparkling and sweet wine
One-half month to 48 months
True


47. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Big Vine Theory
Funnel-shaped
Fining
Dissolved carbon dioxide gas


48. Explain why severe pruning decreases crop size.

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49. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
More Region V acres
55
Black pepper
False. Both total acid concentration and acid strength decrease.


50. At a gross level we are most sensitive to which taste quality?
Bitterness
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Perceptible varietal aromas
True