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. 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
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.
Baking
Use sugars synthesized by illuminated leaves

2. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Charmat
Harvest sugars
Bottling dates
Canopy dimensions

3. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
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.
Cooler
Half; 75-110
Recognizable varietal aroma

4. 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.
Positive structural organoleptic elements
Crop-bearing shoots
Reduced
True

5. Which is the most common method of producing sparkling wines?
Sauvignon Blanc and Semillon
Trap the CO2 from a second alcoholic fermentation
Fewer vegetative and herbaceous odors
Funnel-shaped

6. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Amontillados
French Sauternes and German late-harvest Rieslings
Vine's microclimate
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

7. Under which aging conditions will the components of the wine in a barrel become concentrated?
Recognition Threshold
Very limited
Port
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

8. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Carbonic Maceration
Sauvignon Blanc
Cold stabilization
Sweeter

9. Weather refers to the...
Grape composition - next year's crop - and grape berry health.
Climate.
New World vineyards
Sweet before dry

10. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Botrytis-affected fruit
Chardonnay and Pinot Blanc
Some exposure to air
Recognition Threshold

11. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
False. The most important sugars in grape juice are glucose and fructose.
Olfactory sensitivity
Floral and tropical fruit segments
Wild yeasts

12. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Recognizable varietal aroma
Sparkling and sweet wine
Sensation
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

13. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...
Canopy curtain
Be drier
Percentage by weight of sugar in the juice
Tiny malolactic bacteria

14. When are grape plants most resistant to low temperatures?
When they are dormant.
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.
White Zinfandel
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

15. 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.
Decreases grape rots - lowers grape potassium - lowers grape pH
12-18
Gew
Free-run juices

16. Dessert wines are served in ____________ portions than table wines.
True
Liver cirrhosis
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
Smaller

17. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
High sugar content grapes
Less tart
Must

18. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Sweet before dry
Recognizable varietal aroma
Grape shoot will be uninjured
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

19. What changes would you expect when white wines age in the bottle?
Neutral
You can expect increased complexity and moderated tartness.
Normal breathing
True

20. Sensory stimuli in wine can also be...
Grape shoot will be uninjured
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
True
Thermal

21. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Management of the extraction during fermentation
Recognizable varietal aroma
22.9 degrees Brix - .80 total acid
Grape composition - next year's crop - and grape berry health.

22. An extended maceration of Cabernet Sauvignon can produce a wine with...
Big Vine Theory
Softer tannins
100
Secondary infections develop

23. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Alcohol solution
More Region V acres
Leaf pores
Perpendicular

24. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Intense fruit aromas
Cool - early
Acidity
One-way valves

25. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
A sampling of bottle-fermented sparkling wines
Sugars
Cabernet Sauvignon - Napa Gamay
Eating the apple will bring out the acid in the wine.

26. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Different clones
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
2-4 years
Malolactic fermentation

27. What might lead you to have more olfactory fatigue while tasting red wines?
The streams are thinner
Their higher alcohol contents and stronger odors.
True
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

28. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
Pleases him or her
Leaf pores
Low lying areas
Body

29. Region I is ______ than Region V
Colors
Cooler
Flat
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

30. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
Pinot Noir
Grafting
A Burgundian-style wine

31. _____________ is not usually sought in grapes to be used for the methode champenoise.
Clusters
False. Champagne may only be used for wines produced in the Champagne district of France.
Recognizable varietal aroma
Premium winegrape vineyards

32. The concentrated alcohol used to fortify wines is called _______.
Leaf pores
Wine spirits
To prevent overcropping and its accompanying loss of grape quality.
Timing of the MLF

33. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Tranquilizers
Crushing
Gelatin - egg whites are also used.
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

34. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Body
Very limited
One of the most effective ways to prevent alcohol abuse
Distinctive flavor compounds in its grapes

35. The people who should be most concerned about sulfites in wine are...
Sulfite-sensitive - steroid-dependent asthmatics
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
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.
Sweet before dry

36. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
French Colombard
Fewer vegetative and herbaceous odors
Eating the apple will bring out the acid in the wine.
Riddling

37. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
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
Perceptible varietal aromas
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Tranquilizers

38. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Botrytis infection
50% as intense as full sunlight on a clear summer day
Cap - extraction
Methode champenoise

39. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Cold-inactivated yeast
Blanc de Noirs wine production
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Perpendicular

40. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
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.
Positive structural organoleptic elements
Grassy character
The same name

41. 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...
Perception of the wines' acidity
Rainfall
Less tart
Genus Saccharomyces

42. _______ can be produced when press juice is fermented and then distilled.
Nitrogen fertilizer
Canopy dimensions
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.
Grappa

43. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Wine
60-95
Sit for several hours

44. What additional changes occur in wines that undergo the malolactic fermentation?
Purple wines
Grape composition - next year's crop - and grape berry health.
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
Pomace

45. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Olfactory epithelium
Water evaporation
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Scrupulous rinsing of glasses

46. Quantitatively distinguish between thin and thick canopies.
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Pleases him or her
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
Vine's microclimate

47. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
3000
Pleases him or her
FAS
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

48. Legumes add ___________ to the soil which will invigorate the vine.
2-4 years
Nitrogen fertilizer
The total acid content increases.
Grape berries

49. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Tiny malolactic bacteria
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 thickness
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.

50. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Nodes
About 50% of people
Gelatin - egg whites are also used.
Olfactory sensitivity