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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. 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.
Port
Grappa
Crop-bearing shoots
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.

2. Botrytis can penetrate...
An intact grape skin
Aroma - Bouquet
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Blanc de Noirs

3. 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.
Intense fruit aromas
Sparkling wines
Pomace
One-half month to 48 months

4. For winemaking the most important sugar in grape juice is sucrose.
A sampling of bottle-fermented sparkling wines
Flavor concentration
False. The most important sugars in grape juice are glucose and fructose.
Percentage by weight of sugar in the juice

5. The yield of juice per ton is ________ to 75-90 gallons per ton.
Reduced
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Riddling

6. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
The streams are thinner
Grape composition - next year's crop - and grape berry health.
Transfer
Subtract 50 degrees from the day's average temperature.

7. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Fewer vegetative and herbaceous odors
Because those procedures minimize tannin extraction as well
Cardiovascular mortality
Sparkling and sweet wine

8. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Eating the apple will bring out the acid in the wine.
Darker colors
Blanc de Blancs - Blanc de Noirs.
80-90 degrees F

9. In some cases quality increases as...
False. The most important sugars in grape juice are glucose and fructose.
Yields increase
Racking
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

10. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Reduces fruitiness
Bell pepper - eucalyptus - mint - maybe berries - cassis
Blanc de Noirs
1-2 glasses daily

11. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Botrytis-affected fruit
Canopy thickness
Extracted at higher pressures
Acidity

12. __________ give wines more oak flavor.
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.
Sulfite-sensitive - steroid-dependent asthmatics
Carbonic Maceration
Smaller barrels

13. About how much of a cuv
As much as 20-30%
Sweeter
Disgorging - trap the yeast - riddling
False. Champagne may only be used for wines produced in the Champagne district of France.

14. 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.
wine aroma wheel
Use sugars synthesized by illuminated leaves
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
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.

15. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
A taste modifier
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
Cold stabilization
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

16. The juice of Zinfandel and most other red wine grapes is...
As much as 20-30%
Colorless
Rootstocks
Cream

17. 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.
Serious wine tasters
50% as intense as full sunlight on a clear summer day
Exists above the vineyard
Body

18. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Canopy thickness
Underground
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Sit for several hours

19. How does a vineyardist determine leaf layer number?

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20. Explain why the shoots on a severely pruned vine tend to grow very long
Resist spoilage
A Burgundian-style wine
Hold the wine against a white background
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.

21. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Tannins
Some exposure to air
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.

22. The malolactic fermentation (MLF) is used in...
Cool-regions or cool-seasons
Half; 75-110
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.
Canopy thickness

23. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Oloroso
Cold stabilization
White Riesling
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.

24. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Distinctive flavor compounds in its grapes
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Serious wine tasters
Cool-regions or cool-seasons

25. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
Cardiovascular mortality
Because they must be able to envision what the wine will be like in 2-4 years
Fewer vegetative and herbaceous odors
Clear Bordeaux bottles

26. Grape shoots emerge from...
Genus Saccharomyces
Cabernet Sauvignon - Napa Gamay
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.
Nodes

27. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Flat
One-way valves
Canopy dimensions
Portugese grape varieties

28. The most prestigious wine of a sparkling wine producer may be called ______.
Tiny malolactic bacteria
T
Their higher alcohol contents and stronger odors.
Three

29. Only the ___________ are higher in alcohol content than table wines.
The streams are thinner
Perception of the wines' acidity
Resist spoilage
Fortified dessert wines

30. An extended maceration of Cabernet Sauvignon can produce a wine with...
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Softer tannins
Purple wines
More Region V acres

31. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Odors
A taste modifier
The streams are thinner
55

32. Under which aging conditions will the components of the wine in a barrel become concentrated?
Varietal character
80-90 degrees F
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Tirage

33. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Be drier
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Tank fermentation
22.9 degrees Brix - .80 total acid

34. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
One place
Stronger acidity
High sugar content grapes
Bitterness

35. The canopy surface area should not exceed twice the...
Sparkling wines
60-95
Soil surface area
Sulfite-sensitive - steroid-dependent asthmatics

36. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
wine aroma wheel
Four months
Secondary infections develop
Blanc de Blancs - Blanc de Noirs.

37. Wine provides about how many calories per four-ounce serving?
60-95
3-5
100
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

38. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
False. Champagne may only be used for wines produced in the Champagne district of France.
Pendant ones
Recognition Threshold
Blanc de Noirs

39. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Salty
To prevent overcropping and its accompanying loss of grape quality.
Dosage
Black pepper

40. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Yields increase
Black pepper
FAS
2-4 years

41. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
Red wines from grape to bottle
55
Only up to a certain point

42. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.
Stuck fermentation
Genus Saccharomyces
Gelatin - egg whites are also used.
Botrytis infection

43. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Cuv
False. Many organic growers use pesticides.
Flavor concentration
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

44. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.
Cloudy
Be drier
True
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

45. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
On the tongue's top surface
Black pepper
Grape shoot will be uninjured

46. Which item on the list below is not perceived in wine with our sense of touch?
Odors
Decreases light interception by the vineyard
Acidity
Blanc de Blancs - Blanc de Noirs.

47. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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.
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
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.

48. 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
Subtract 50 degrees from the day's average temperature.
Acetaldehyde - ethyl acetate
One-way valves

49. Gew
Methode champenoise
French Colombard
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.
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.

50. Leaves export ______ to developing grapes
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
Smaller
Sugars
Black pepper