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. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Rainfall
Surface
Blanc de Noirs
Clarity


2. When are grape plants most resistant to low temperatures?
Liver cirrhosis
When they are dormant.
Smaller barrels
Premium winegrape vineyards


3. Grape shoots emerge from...
Nodes
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Varietal wines
Three


4. 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.
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.
Rainfall
Body
Microbiological stability


5. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Conventional - yeast-catalyzed alcoholic fermentation
Gew
FAS
Vine's microclimate


6. Are spurs longer or shorter than canes?
Low lying areas
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Quality will be lower
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.


7. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
50% as intense as full sunlight on a clear summer day
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.
Half; 75-110
Thermal


8. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Racking
Eating the apple will bring out the acid in the wine.
Climate.
Extracted at higher pressures


9. In order to make sparkling wine you need to build a winery for the _______________ process.
Smooth
Tank fermentation
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Reduces fruitiness


10. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
One place
Bell pepper - eucalyptus - mint - maybe berries - cassis
High sugar content grapes
Extracted at higher pressures


11. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Canopy curtain
White Riesling
Because those procedures minimize tannin extraction as well
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.


12. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Specific anosmia
Port
Strychnine
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.


13. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Darker colors
The Muscats
Merlot
Tasting situation


14. The concentrated alcohol used to fortify wines is called _______.
Wine spirits
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.
Gew
Transfer


15. 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.
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
Nitrogen fertilizer
Clusters


16. 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. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Without perceptible sweetness and with an aroma which has an element that is like roses
Body
Vine size


17. _______ can be produced when press juice is fermented and then distilled.
Grape composition - next year's crop - and grape berry health.
Because they must be able to envision what the wine will be like in 2-4 years
Grappa
3-5


18. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
The Muscats
Acidity
One place
Vinegar bacteria


19. 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...
Less tart
Amontillados
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Cooler


20. Why is it especially important to catch your first impressions when tasting port?

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21. Which taste quality is very rare in wines?
Genus Saccharomyces
Salty
Sauvignon Blanc
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.


22. What changes would you expect when white wines age in the bottle?
You can expect increased complexity and moderated tartness.
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
False. Both total acid concentration and acid strength decrease.


23. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Leaf pores
Blanc de Blancs - Blanc de Noirs.
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Transfer


24. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Surface
Pigment content
Sparkling and sweet wine
Because those procedures minimize tannin extraction as well


25. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Sauvignon Blanc
Decreases light interception by the vineyard
Chardonnay and Pinot Blanc
Sugar and acid composition


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

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27. Several grape clones may share...
Canopy curtain
Grape shoot will be uninjured
The same name
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


28. Legumes add ___________ to the soil which will invigorate the vine.
Crushing
Rootstocks
Olfactory epithelium
Nitrogen fertilizer


29. Winemakers taste the fortifying alcohol and match it to the wine being made because...
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Pomace
Vanilla
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


30. The juice of Zinfandel and most other red wine grapes is...
Colorless
Bell pepper - eucalyptus - mint - maybe berries - cassis
Specific anosmia
Olfactory sensitivity


31. Port production from _______________ is being done on a small scale in California.
Rootstocks
Portugese grape varieties
Reserve wines are blends of still wines from previous vintages which are added to cuv
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.


32. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Because they must be able to envision what the wine will be like in 2-4 years
Exists above the vineyard
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
Botrytis cinerea


33. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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34. Women are more able to learn to _________ than men.
Cuv
Non-wine drinkers
Identify odors
Because they must be able to envision what the wine will be like in 2-4 years


35. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Water evaporation
Warmer
60-95


36. The number of vines per acre in the Mosel region is about
Crushing
3000
17
When off odors - particularly the acetaldehyde odor of oxidation - predominate.


37. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Neutral
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Carbonic Maceration


38. 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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39. Pinot Noir is less likely to be ________ than other red wines.
Blended
Sweeter
12-18
Cabernet Sauvignon - Napa Gamay


40. Canopy management affects the...

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41. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Sauvignon Blanc and Semillon
Botrytis infection
Purple wines
Underground


42. Dessert wines are served in ____________ portions than table wines.
Smaller
T
Tirage
Stuck fermentation


43. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
Fortified wines
Chardonnay
Canopy curtain


44. In methode champenoise - the wine ages with the yeast for about.
Dissolved carbon dioxide gas
Premium winegrape vineyards
Limousin forest
2-4 years


45. 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...
Sherries
Tiny malolactic bacteria
Inhaled air
Free-run juices


46. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Press juice
Smaller barrels
On the tongue's top surface
Blended


47. Leaves in deep shade...
Tawny
Use sugars synthesized by illuminated leaves
The use of solar energy to snythesize sugar from carbon dioxide and water.
Chardonnay and Pinot Blanc


48. Why do winemakers dilute wine spirits with water when they taste them.

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49. How does a vineyardist determine leaf layer number?

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50. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
22.9 degrees Brix - .80 total acid
One of the most effective ways to prevent alcohol abuse
To prevent overcropping and its accompanying loss of grape quality.
Eating the apple will bring out the acid in the wine.