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. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
True
22.9 degrees Brix - .80 total acid
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
Free-run juices


2. 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...
Premium winegrape vineyards
Warm - dry
Tranquilizers
One-way valves


3. California has more ____________ than Region 1 acres.
More Region V acres
100
White Zinfandel
False. The most important sugars in grape juice are glucose and fructose.


4. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Sulfite-sensitive - steroid-dependent asthmatics
Bell pepper - eucalyptus - mint - maybe berries - cassis
Dark skinned Pinot Noir grapes
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)


5. Sterile filtration followed by aseptic bottling are key strategies in creating...
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
Microbiological stability
Racking
Less fertilization


6. What is photosynthesis?
The use of solar energy to snythesize sugar from carbon dioxide and water.
Charmat
Extracted at higher pressures
Port


7. Demographic studies have shown that wine drinkers are better educated and earn more than...
Cool - early
Non-wine drinkers
Cloudy
When off odors - particularly the acetaldehyde odor of oxidation - predominate.


8. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
One unit increase in photosynthetic rate
Bottling dates
Less fertilization
Cream


9. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Harvest sugars
Concentrated by the evaporation of water
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Pinot Noir


10. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
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.
Tank fermentation
Smaller
Warm - dry


11. Which taste quality is very rare in wines?
Salty
Carbonic Maceration
Smaller barrels
Softer tannins


12. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
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.
Climate.
Sherries
Distinctive flavor compounds in its grapes


13. Explain why the shoots on a severely pruned vine tend to grow very long
Quercus Suber
Intense fruit aromas
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.
100


14. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
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
Wild yeasts
Vine's microclimate
Fortified wines


15. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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16. 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
Concentrated by the evaporation of water
Sparkling wines
Varietal character
Cold stabilization


17. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Perpendicular
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
Free-run juices
Hydrometers


18. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Serious wine tasters
One unit increase in photosynthetic rate
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.
Only up to a certain point


19. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Fining agents
Malolactic fermentation
Riddling
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.


20. Legumes add ___________ to the soil which will invigorate the vine.
Bitterness
Nitrogen fertilizer
Because the wines blended to make the cuv
Their higher alcohol contents and stronger odors.


21. The most prestigious wine of a sparkling wine producer may be called ______.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
T
Vine's microclimate
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t


22. Shade decreases the concentration of ________ in Gew
False. The most important sugars in grape juice are glucose and fructose.
Blanc de Noirs
Flavor concentration
Monoterpenes


23. 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.
85
1-2 glasses daily
Approximate drinkability
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.


24. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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25. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
Degrees Brix
22.9 degrees Brix - .80 total acid
Moderate drinking and breast cancer
Botrytis infection


26. Botrytis can penetrate...
Yields increase
Tranquilizers
An intact grape skin
Irrigation


27. Are spurs longer or shorter than canes?
More Region V acres
Positive structural organoleptic elements
Neutral
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.


28. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?
False. The most important sugars in grape juice are glucose and fructose.
Extracted at higher pressures
Without perceptible sweetness and with an aroma which has an element that is like roses
One-half month to 48 months


29. Which item on the list below is not perceived in wine with our sense of touch?
Acidity
Vinegar bacteria
Be drier
Alcohol solution


30. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Dissolved carbon dioxide gas
Greater complexity - harmony - and the power to stimulate the emotions
Olfactory sensitivity
Botrytis infection


31. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
White Zinfandel
Sniffs
An intact grape skin
Leaf pores


32. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Identify odors
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Cream
Regions II and III


33. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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34. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
29
Sweeter
The priesthood and of the wealthy
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.


35. _______ can be produced when press juice is fermented and then distilled.
Warmer
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
Grappa
Timing of the MLF


36. Describe the calculation of degree-days for a day.

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37. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
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
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
The use of solar energy to snythesize sugar from carbon dioxide and water.
High sugar content grapes


38. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Irrigation
Three
1-2 glasses daily
Flavor concentration


39. An extended maceration of Cabernet Sauvignon can produce a wine with...
Softer tannins
Soil surface area
Stuck fermentation
Perpendicular


40. Red wines make up about __________% of the U.S. wine market during the 1980s.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Stuck fermentation
15-18


41. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
Cardiovascular mortality
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.
Flat
Clusters


42. Canopy management affects the...

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43. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Microbiological stability
Blanc de Blancs - Blanc de Noirs.
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
One place


44. Removing leaves from around grape clusters
When they are dormant.
Colorless
Decreases grape rots - lowers grape potassium - lowers grape pH
Grafting


45. Which is a botanical pesticide?
Riddling
Pendant ones
Solera
Strychnine


46. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
Pendant ones
False. To inspect a wine for color - hold it up to a white background.
Tranquilizers


47. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority
Scrupulous rinsing of glasses
Sauvignon Blanc
Aging in oak containers
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.


48. 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.
Subtract 50 degrees from the day's average temperature.
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.
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
False. Both total acid concentration and acid strength decrease.


49. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
White Riesling
Clear Bordeaux bottles
29
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.


50. Define 'canes'
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Discorging
Aroma - Bouquet
Serious wine tasters