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. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
The streams are thinner
Less fertilization
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Extracted at higher pressures

2. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
17
Merlot
Olfactory epithelium
Serious wine tasters

3. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Approximate drinkability
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Browning of pigments
Tirage

4. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Pendant ones
Their higher alcohol contents and stronger odors.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Intense fruit aromas

5. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Conventional - yeast-catalyzed alcoholic fermentation
Less tart
wine aroma wheel
Sauvignon Blanc

6. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...
One of the most effective ways to prevent alcohol abuse
80-90 degrees F
About 50% of people
Bitterness

7. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
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.
Concentrated by the evaporation of water
Hydrometers
The priesthood and of the wealthy

8. Weather refers to the...
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
French Colombard
Climate.
Discorging

9. During radiation frosts - Colder air settles in...
Big Vine Theory
Low lying areas
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.
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

10. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Botrytis infection
One-way valves
Be drier
To prevent overcropping and its accompanying loss of grape quality.

11. 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'
Baking
The same name
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.
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.

12. Pinot Noir is less likely to be ________ than other red wines.
wine aroma wheel
Blended
Three
Limousin forest

13. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Canopy curtain
Secondary infections develop
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 -
Without perceptible sweetness and with an aroma which has an element that is like roses

14. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
Disgorging - trap the yeast - riddling
Normal breathing
Canopy curtain

15. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Merlot
Vinegar bacteria
Reduces fruitiness
Fining agents

16. 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...
Botrytis cinerea
Varietal character
A taste modifier
Water evaporation

17. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Surface
Because the wines blended to make the cuv
Smooth
Cream

18. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
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.
Prise de mousse
Leaf pores
French Sauternes and German late-harvest Rieslings

19. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
Brown
Gew
One place
Approximate drinkability

20. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
FAS
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
1-2 glasses daily
Cream

21. The yield of juice per ton is ________ to 75-90 gallons per ton.
85
Reduced
Strychnine
The streams are thinner

22. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Fortified dessert wines
Distinctive flavor compounds in its grapes
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.
Cold-inactivated yeast

23. Which taste quality is very rare in wines?
Salty
New World vineyards
High sugar content grapes
Sweet before dry

24. In methode champenoise - the wine ages with the yeast for about.
Clear Bordeaux bottles
2-4 years
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 -
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

25. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.
Degrees Brix
Riddling
Canopy dimensions
Vine's microclimate

26. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Sherries
Neutral
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
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors

27. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Grape composition - next year's crop - and grape berry health.
One unit increase in photosynthetic rate
Cabernet Sauvignon - Napa Gamay
Discorging

28. When tasting dessert wines - take small sips to avoid palate fatigue
New World vineyards
Secondary infections develop
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
True

29. In the earliest - ancient Mediterranean civilizations wine was the drink of...
The priesthood and of the wealthy
Crushing
Must
Surface

30. 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...
Red wines from grape to bottle
Less tart
Tranquilizers
15-18

31. A _____________ is one that stops by itself before all the glucose has been used up.
Brown
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Stuck fermentation
Sit for several hours

32. Dessert wines are served in ____________ portions than table wines.
Reduces fruitiness
The streams are thinner
Smaller
True

33. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Percentage by weight of sugar in the juice
Port

34. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
55
Extraction
Rootstocks
Chardonnay

35. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
Positive structural organoleptic elements
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Salty

36. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
Softer tannins
Specific anosmia
Acidity
Surface

37. 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
Plant debris; spring rain
Transfer
Sweet (taste) - hot (tactile)
Blended

38. ________________ 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
Colors
Salty
Portugese grape varieties
Microbiological stability

39. Which item on the list below is not perceived in wine with our sense of touch?
Grape composition - next year's crop - and grape berry health.
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.
Acidity
Cuv

40. What are two purposes for blending port?
T
Sit for several hours
;lees
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

41. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
A Burgundian-style wine
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
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.
Vinegar bacteria

42. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Normal breathing
Clusters
Brown
Subtract 50 degrees from the day's average temperature.

43. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Table wines
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.
Disgorging - trap the yeast - riddling
Flat

44. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
Brown
Sweeter
Perceptible varietal aromas
Port

45. Define 'canes'
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Pinot Noir
Sparkling and sweet wine
Botrytis cinerea

46. Sediments in wine tanks are called...
Greater complexity - harmony - and the power to stimulate the emotions
Different clones
;lees
Merlot

47. Corks come from the bark of an oak...
Three
Timing of the MLF
Quercus Suber
Limousin forest

48. California wineries age their red wines ________ months in the bottle before releasing them.
One-half month to 48 months
Extraction
29
More Region V acres

49. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Four months
Body
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
Black pepper

50. Roonstocks are used to control...
Grappa
Vine size
Flat
Fortified dessert wines