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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. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Blanc de Noirs
Floral and tropical fruit segments
Discorging
False. Many organic growers use pesticides.

2. Pick the worst wine on this list for bottle aging...
White Zinfandel
FAS
Soil surface area
17

3. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Bell pepper - eucalyptus - mint - maybe berries - cassis
Regions II and III
Rootstocks
Oloroso

4. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Salty
Alcohol solution

5. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
Odors
French Colombard
Bitterness
Clusters

6. 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.
Extracted at higher pressures
Identify odors
Leaf pores
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

7. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Clear Bordeaux bottles
Sugar and acid composition
Nodes
Serious wine tasters

8. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.
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.
Smooth
Tank fermentation
False. Champagne may only be used for wines produced in the Champagne district of France.

9. Gew
French Colombard
Portugese grape varieties
Press juice
Hold the wine against a white background

10. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Genus Saccharomyces
Chardonnay and Pinot Blanc
Sauvignon Blanc
Because they must be able to envision what the wine will be like in 2-4 years

11. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Because they must be able to envision what the wine will be like in 2-4 years
Malolactic fermentation
Fining agents
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.

12. Thick canopies adversely affect...

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13. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Clusters
Extracted at higher pressures
True
Big Vine Theory

14. At a gross level we are most sensitive to which taste quality?
Bitterness
Three
Warm - dry
Tannins

15. 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...
Varietal character
Dissolved carbon dioxide gas
Sherries
Leaf pores

16. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
One-way valves
Decreases light interception by the vineyard
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.
Body

17. 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.
Decreases grape rots - lowers grape potassium - lowers grape pH
More Region V acres
Stronger acidity
Tiny malolactic bacteria

18. Which red wine is most likely to be aged in French Oak?
Carbonic Maceration
Cream
Sensation
Pinot Noir

19. 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.
Concentrated by the evaporation of water
False. Both total acid concentration and acid strength decrease.
Merlot
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

20. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...
22.9 degrees Brix - .80 total acid
Funnel-shaped
Inhaled air
A taste modifier

21. California wineries age their red wines ________ months in the bottle before releasing them.
False. Both total acid concentration and acid strength decrease.
Varietal character
One-half month to 48 months
Because those procedures minimize tannin extraction as well

22. Leaf-roll virus is spread by...
Sweet before dry
Sweeter
Grafting
Pigment content

23. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
Cabernet Sauvignon - Napa Gamay
Hold the wine against a white background
The priesthood and of the wealthy

24. In regards to winemaking - what is the hazard of treating grapes with sulfur?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Decreases grape rots - lowers grape potassium - lowers grape pH
Warmer
Racking

25. Our appreciation of wines is mainly due to their...
False. To inspect a wine for color - hold it up to a white background.
Surface
Odors
Table wines

26. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
FAS
Taste adaptation
Disgorging - trap the yeast - riddling
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

27. The malolactic fermentation (MLF) is used in...
White Riesling
Because they must be able to envision what the wine will be like in 2-4 years
Cool-regions or cool-seasons
Canopy dimensions

28. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
Sit for several hours
Serious wine tasters
False. Champagne may only be used for wines produced in the Champagne district of France.
Prise de mousse

29. Legumes add ___________ to the soil which will invigorate the vine.
Nitrogen fertilizer
Funnel-shaped
Leaf pores
Pomace

30. Why is harvesting Botrytis-infected fruit slow?

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31. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Grape composition - next year's crop - and grape berry health.
New World vineyards
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. Many organic growers use pesticides.

32. 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...
Pinot Noir
Less tart
Because the wines blended to make the cuv
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

33. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Riddling
Flavor concentration
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Grape berries

34. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
T
60-95
Cooler
Grape shoot will be uninjured

35. What factors are important for slower bottle aging?
;lees
Pinot Noir
Purple wines
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

36. 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.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Sparkling wines
True
Botrytis cinerea

37. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling 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.
Dark skinned Pinot Noir grapes
Scrupulous rinsing of glasses
Grape shoot will be uninjured

38. In methode champenoise - the wine ages with the yeast for about.
Reduces fruitiness
2-4 years
False. Both total acid concentration and acid strength decrease.
Sensation

39. The glasses for winetastings are not...
Funnel-shaped
Big Vine Theory
Sugars
Grape berries

40. Under which aging conditions will the components of the wine in a barrel become concentrated?
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
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Sugar and acid composition
3000

41. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Half; 75-110
Carbonic Maceration
Low lying areas
Premium winegrape vineyards

42. 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.
Fortified wines
Their higher alcohol contents and stronger odors.
Microbiological stability
True

43. Upright shoots grow faster than...
Use sugars synthesized by illuminated leaves
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Pendant ones
Be drier

44. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
Brown
French Sauternes and German late-harvest Rieslings
Gew

45. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Very limited
Botrytis cinerea
Dark skinned Pinot Noir grapes
Pigment content

46. Why has oak become the traditional aging container for wines?
Tasting situation
French Sauternes and German late-harvest Rieslings
Oak has become the traditional wood for aging premium wines because the trees are large enough to make wine containers of useful sizes - the wood is tight-grained - strong - and resilient and can be worked into the curved shapes needed for barrels -
Blanc de Noirs wine production

47. _______ can be produced when press juice is fermented and then distilled.
Darker colors
About 10 to 20 - if they are well exposed to sunlight.
17
Grappa

48. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Pleases him or her
You can expect increased complexity and moderated tartness.
Verbal structure
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

49. Port production from _______________ is being done on a small scale in California.
Plant debris; spring rain
Portugese grape varieties
Regions II and III
Mesoclimate

50. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
The total acid content increases.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Conventional - yeast-catalyzed alcoholic fermentation
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.