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. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.
Clear Bordeaux bottles
True
Surface
Grassy character

2. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Dom Perignon - 1668-1715
Genus Saccharomyces
Intense fruit aromas

3. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
FAS
Moderate drinking and breast cancer
Sherries
Vintage-dated varietal

4. 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?
Aroma - Bouquet
Management of the extraction during fermentation
Without perceptible sweetness and with an aroma which has an element that is like roses
Pinot Noir

5. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
wine aroma wheel
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Brown
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.

6. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.
True
Management of the extraction during fermentation
50% as intense as full sunlight on a clear summer day
Discorging

7. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
1-2 glasses daily
wine aroma wheel
One place
Bell pepper - eucalyptus - mint - maybe berries - cassis

8. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Sweeter
Decreases light interception by the vineyard
Leaf pores
Reserve wines are blends of still wines from previous vintages which are added to cuv

9. What additional changes occur in wines that undergo the malolactic fermentation?
A vine's production of more crop than it can satisfactorily mature.
Pendant ones
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
Pinot Noir

10. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Less fertilization
50% as intense as full sunlight on a clear summer day
Underground
FAS

11. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Neutral
Greater aging potential
Soil surface area
The total acid content increases.

12. Under which aging conditions will the components of the wine in a barrel become concentrated?
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
35-125 parts per million
Harvest sugars
Dom Perignon - 1668-1715

13. 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.
Wine spirits
Stronger acidity
Aroma - Bouquet
Dark skinned Pinot Noir grapes

14. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Clear Bordeaux bottles
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
Perpendicular
Sensation

15. Leaf layer numbers are about the same in...
Specific anosmia
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.
Bottling dates
Premium winegrape vineyards

16. How is the evaluation of color and clarity modified for red wines?
Clusters
Methode champenoise
You tilt the glass so that you can look through a thinner layer of wine
Aging in oak containers

17. Women are more able to learn to _________ than men.
Riddling
Identify odors
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
An intact grape skin

18. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

19. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Taste adaptation
17
Their higher alcohol contents and stronger odors.
The Muscats

20. What changes would you expect when white wines age in the bottle?
Black pepper
You can expect increased complexity and moderated tartness.
Regions II and III
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.

21. What three things happen when wines age in oak barrels?
T
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
Low lying areas
Fining agents

22. Red wines make up about __________% of the U.S. wine market during the 1980s.
Sauvignon Blanc and Semillon
17
15-18
Chardonnay

23. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
60-95
An intact grape skin
Sensitivity
Sweet (taste) - hot (tactile)

24. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
Sauvignon Blanc
Identify odors
Olfactory epithelium

25. Define 'canes'
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Floral and tropical fruit segments
Clusters
Timing of the MLF

26. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Bitterness
FAS
Sherries
Cap - extraction

27. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.
Sniffs
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.
Serious wine tasters
80-90 degrees F

28. What do carbonic maceration and m
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
Clusters
Merlot
Fortified dessert wines

29. Several grape clones may share...
The same name
Resist spoilage
Floral and tropical fruit segments
Timing of the MLF

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

31. 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.
Transfer
Cuv
Because those procedures minimize tannin extraction as well
Crop-bearing shoots

32. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Acetaldehyde - ethyl acetate
Sparkling wines
Bell pepper - eucalyptus - mint - maybe berries - cassis
Resist spoilage

33. Under the right circumstances - __________ improves winegrape quality.
Vine size
Irrigation
To prevent overcropping and its accompanying loss of grape quality.
Blanc de Noirs wine production

34. 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
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Brown
True
Low lying areas

35. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
Malolactic fermentation
The use of solar energy to snythesize sugar from carbon dioxide and water.
Recognition Threshold

36. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Canopy dimensions
Regions II and III
Fewer vegetative and herbaceous odors
Cloudy

37. Imported sparkling wine makes up about ______% of the U.S. market.
Sensation
Pinot Noir
The priesthood and of the wealthy
29

38. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Malolactic fermentation
Sugar and acid composition
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Timing of the MLF

39. 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.
Sauvignon Blanc
Perceptible varietal aromas
To prevent overcropping and its accompanying loss of grape quality.
Grassy character

40. In methode champenoise - the wine ages with the yeast for about.
Baking
2-4 years
Soil surface area
Tranquilizers

41. What is overcropping?

42. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Soil surface area
False. The most important sugars in grape juice are glucose and fructose.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Wild yeasts

43. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
One-way valves
To prevent overcropping and its accompanying loss of grape quality.
Alcohol solution

44. The people who should be most concerned about sulfites in wine are...
Fining
Sulfite-sensitive - steroid-dependent asthmatics
As much as 20-30%
Chardonnay and Pinot Blanc

45. The process of collecting yeast for removal is...
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Riddling
Verbal structure
Body

46. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Disgorging - trap the yeast - riddling
Quercus Suber
Red wines from grape to bottle
Only up to a certain point

47. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Resist spoilage
Table wines
Transfer
You can expect increased complexity and moderated tartness.

48. Sherries referred to as ______ will have 7.5-10% sugar
Strychnine
Because they must be able to envision what the wine will be like in 2-4 years
Cream
Wine spirits

49. Which taste quality is very rare in wines?
Less fertilization
Varietal character
Salty
Dom Perignon - 1668-1715

50. A _____________ is one that stops by itself before all the glucose has been used up.
Alcohol solution
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Stuck fermentation
Blanc de Blancs - Blanc de Noirs.