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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. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Methode champenoise
An intact grape skin
50% as intense as full sunlight on a clear summer day
Genus Saccharomyces

2. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Black pepper
Three
The Muscats
Sweet before dry

3. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Very limited
Degrees Brix
1-2 glasses daily
Alcohol solution

4. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Clarity
False. Both total acid concentration and acid strength decrease.
Charmat

5. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Salty
Baking
FAS
Sugars

6. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Without perceptible sweetness and with an aroma which has an element that is like roses
Conventional - yeast-catalyzed alcoholic fermentation
You tilt the glass so that you can look through a thinner layer of wine
Grape shoot will be uninjured

7. Botrytis can penetrate...
True
Methode champenoise
An intact grape skin
You tilt the glass so that you can look through a thinner layer of wine

8. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Alcohol solution
Four months
55
Body

9. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Stronger acidity
Merlot
Tannins
Management of the extraction during fermentation

10. Are spurs longer or shorter than canes?
Secondary infections develop
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Sauvignon Blanc and Semillon
Port

11. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

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12. At what blood alcohol concentration do most people perceive the maximum relaxation?
Fortified wines
.05%
Sparkling wines
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.

13. In order to make sparkling wine you need to build a winery for the _______________ process.
Tank fermentation
Plant debris; spring rain
Chardonnay and Pinot Blanc
Sparkling and sweet wine

14. 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...
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
One of the most effective ways to prevent alcohol abuse
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Decreases grape rots - lowers grape potassium - lowers grape pH

15. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Identify odors
Tirage
80-90 degrees F
Smaller barrels

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...
False. Many organic growers use pesticides.
Pleases him or her
Serious wine tasters
Varietal character

17. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.
Riddling
Brown
Because those procedures minimize tannin extraction as well
Crushing

18. What is photosynthesis?
Sparkling wines
The use of solar energy to snythesize sugar from carbon dioxide and water.
Riddling
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.

19. Upright shoots grow faster than...
Must
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Plant debris; spring rain
Pendant ones

20. California has more ____________ than Region 1 acres.
Solera
Because the wines blended to make the cuv
More Region V acres
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.

21. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
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.
Canopy dimensions
One place
Greater aging potential

22. The climate of the vineyard is called a...
True
Body
White Zinfandel
Mesoclimate

23. How is the evaluation of color and clarity modified for red wines?
.05%
You tilt the glass so that you can look through a thinner layer of wine
Solera
Salty

24. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Grape shoot will be uninjured
50% as intense as full sunlight on a clear summer day
Less fertilization
Approximate drinkability

25. 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.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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.
Sherries
Hold the wine against a white background

26. 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.
Serious wine tasters
Specific anosmia
Tasting situation
Nodes

27. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
You tilt the glass so that you can look through a thinner layer of wine
Must
Chardonnay and Pinot Blanc
Concentrated by the evaporation of water

28. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Grape berries
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Taste adaptation
Conventional - yeast-catalyzed alcoholic fermentation

29. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Blanc de Noirs wine production
Canopy thickness
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Canopy dimensions

30. 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.
Chardonnay and Pinot Blanc
Body
Blanc de Noirs
Blanc de Noirs wine production

31. Why is producing cold stability immediately after fermentation not a concern for many red wines?
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.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Sniffs
Quercus Suber

32. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
wine aroma wheel
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Floral and tropical fruit segments
Only up to a certain point

33. 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.
Greater aging potential
Merlot
Grassy character
Purple wines

34. Which tasting order would place the second wine at a disadvantage?
100
Gew
Vanilla
Sweet before dry

35. Which item on the list below is not perceived in wine with our sense of touch?
Alcohol solution
One of the most effective ways to prevent alcohol abuse
Smaller barrels
Acidity

36. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Identify odors
Sherries
Irrigation
The priesthood and of the wealthy

37. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Sauvignon Blanc
55
Strychnine
A vine's production of more crop than it can satisfactorily mature.

38. ___________ are younger and get more brick red with age.
You can expect increased complexity and moderated tartness.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
An intact grape skin
Purple wines

39. Dessert wines are served in ____________ portions than table wines.
One place
Smaller
T
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

40. The concentrated alcohol used to fortify wines is called _______.
Cardiovascular mortality
Wine
Wine spirits
False. Many organic growers use pesticides.

41. Imported sparkling wine makes up about ______% of the U.S. market.
29
Charmat
Sniffs
Tiny malolactic bacteria

42. Dry white varietal wine most likely improve with bottle aging.
You tilt the glass so that you can look through a thinner layer of wine
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Chardonnay
About 10 to 20 - if they are well exposed to sunlight.

43. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Dom Perignon - 1668-1715
Canopy curtain
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Oloroso

44. Winemakers taste the fortifying alcohol and match it to the wine being made because...
True
Gelatin - egg whites are also used.
Sweet (taste) - hot (tactile)
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified

45. The people who should be most concerned about sulfites in wine are...
17
Sulfite-sensitive - steroid-dependent asthmatics
Fining
Because the wines blended to make the cuv

46. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
FAS
Recognizable varietal aroma
Specific anosmia
Disgorging - trap the yeast - riddling

47. A _____________ is one that stops by itself before all the glucose has been used up.
Bottling dates
Stuck fermentation
Trap the CO2 from a second alcoholic fermentation
To prevent overcropping and its accompanying loss of grape quality.

48. 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.
The Muscats
About 10 to 20 - if they are well exposed to sunlight.
Sensation

49. 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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50. ________________ 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
Microbiological stability
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
The priesthood and of the wealthy
2-4 years