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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. The people who should be most concerned about sulfites in wine are...
Sulfite-sensitive - steroid-dependent asthmatics
Four months
True
Sauvignon Blanc

2. When tasting dessert wines - take small sips to avoid palate fatigue
Cool-regions or cool-seasons
Non-wine drinkers
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
When they are dormant.

3. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Grafting
Bell pepper - eucalyptus - mint - maybe berries - cassis
True
Tobacco - coffee - chocolate - soy

4. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Darker colors
Recognizable varietal aroma
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.
Taste adaptation

5. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Sauvignon Blanc
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
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.
Crushing

6. A typical sulfur dioxide in wine would be ______.
Distinctive flavor compounds in its grapes
Baking
35-125 parts per million
Cool-regions or cool-seasons

7. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Pinot Noir
Scrupulous rinsing of glasses
Sauvignon Blanc and Semillon
Browning of pigments

8. Leaf-roll virus is spread by...
Vanilla
Grafting
Tirage
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.

9. Sherries referred to as ______ will have 7.5-10% sugar
Cream
Must
The Muscats
55

10. What is overcropping?

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11. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Canopy curtain
Identify odors
Secondary infections develop
Taste adaptation

12. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Press juice
Strychnine
Sugar and acid composition
22.9 degrees Brix - .80 total acid

13. 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...
Be drier
On the tongue's top surface
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Tranquilizers

14. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
White Zinfandel
Grape berries
Transfer

15. If canopy heigh remains constant - then increasing between-row spacing
Irrigation
Perpendicular
High sugar content grapes
Decreases light interception by the vineyard

16. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Flat
One unit increase in photosynthetic rate
60-95
Half; 75-110

17. _______ can be produced when press juice is fermented and then distilled.
Pomace
Odors
Grappa
Pinot Noir

18. 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.
True
Pleases him or her
Flat
Concentrated by the evaporation of water

19. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Taste adaptation
.05%
Reserve wines are blends of still wines from previous vintages which are added to cuv
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m

20. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Funnel-shaped
Because those procedures minimize tannin extraction as well
One unit increase in photosynthetic rate

21. Wine provides about how many calories per four-ounce serving?
As much as 20-30%
Chardonnay
Dark skinned Pinot Noir grapes
100

22. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Strychnine
Approximate drinkability
Merlot
Amontillados

23. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
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 -
Dosage
60-95
Concentrated by the evaporation of water

24. A key factor that separates premium white grape vineyards from mediocre vineyards is...
80-90 degrees F
Canopy dimensions
Reduces fruitiness
60-95

25. 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
Perception of the wines' acidity
Smaller
Sweet (taste) - hot (tactile)
Smooth

26. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Smaller barrels
Tranquilizers
12-18
Underground

27. 'Organic growers' eschew pesticides.
Sparkling wines
False. Many organic growers use pesticides.
12-18
Tiny malolactic bacteria

28. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
False. To inspect a wine for color - hold it up to a white background.
Fining
A taste modifier

29. Which red wine is most likely to be aged in French Oak?
Crop-bearing shoots
Pinot Noir
Identify odors
Wild yeasts

30. Grape shoots emerge from...
When they are dormant.
Wine
Nodes
Flavor concentration

31. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
60-95
Sensitivity
35-125 parts per million
Sparkling wines

32. The most important step in red wine production for determining the style of a wine.
A vine's production of more crop than it can satisfactorily mature.
Management of the extraction during fermentation
Cool-regions or cool-seasons
Subtract 50 degrees from the day's average temperature.

33. The climate of the vineyard is called a...
Free-run juices
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.
Mesoclimate
Low lying areas

34. Corks come from the bark of an oak...
Smooth
Quercus Suber
Cold-inactivated yeast
Thermal

35. In some cases quality increases as...
Sparkling and sweet wine
Yields increase
One of the most effective ways to prevent alcohol abuse
True

36. Several grape clones may share...
The same name
French Colombard
Vinegar bacteria
Four months

37. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...
True
Shoots that grew in summer are termed canes after they lose their leaves in winter.
False. The most important sugars in grape juice are glucose and fructose.
Liver cirrhosis

38. 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.
Acetaldehyde - ethyl acetate
Charmat
Cooler
Smaller

39. What is the purpose of flower cluster removal?
Serious wine tasters
Colorless
To prevent overcropping and its accompanying loss of grape quality.
Regions II and III

40. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'
Smaller
Tirage
Baking
Greater aging potential

41. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Different clones
Tirage
As much as 20-30%

42. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.
Sparkling 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
As much as 20-30%
Plant debris; spring rain

43. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Specific anosmia
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.
Recognition Threshold
High sugar content grapes

44. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
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
Sniffs
Grafting
You tilt the glass so that you can look through a thinner layer of wine

45. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
50% as intense as full sunlight on a clear summer day
Greater aging potential

46. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Sit for several hours
True
85
Nodes

47. Why is it especially important to catch your first impressions when tasting port?

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48. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Bitterness
Cardiovascular mortality
FAS

49. Legumes add ___________ to the soil which will invigorate the vine.
Genus Saccharomyces
Nitrogen fertilizer
Less tart
Pinot Noir

50. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Smaller
Chardonnay and Pinot Blanc
29
Verbal structure