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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. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Distinctive flavor compounds in its grapes
Hold the wine against a white background
Sauvignon Blanc
Table wines

2. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Reduced
Eating the apple will bring out the acid in the wine.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

3. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
White Zinfandel
Colors
Hedonic quality
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.

4. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
1-2 glasses daily
Neutral
Hydrometers
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

5. In some cases quality increases as...
Exists above the vineyard
Quality will be lower
Yields increase
Tranquilizers

6. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
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
Darker colors
You can expect increased complexity and moderated tartness.

7. 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.
Different clones
Body
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Cuv

8. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Hedonic quality
Big Vine Theory
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.
Quality will be lower

9. Canopy management affects the...

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10. 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
Aging in oak containers
Fortified dessert wines
Sparkling wines
Stuck fermentation

11. 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
Botrytis cinerea
Pleases him or her
Clear Bordeaux bottles
Plant debris; spring rain

12. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
Merlot
Hedonic quality
Cold-inactivated yeast
Botrytis infection

13. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Nodes
About 10 to 20 - if they are well exposed to sunlight.
Darker colors
Flavor concentration

14. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Perceptible varietal aromas
12-18
Portugese grape varieties
Dark skinned Pinot Noir grapes

15. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
Sugar and acid composition
Three
True
Portugese grape varieties

16. Gew
Resist spoilage
French Colombard
One place
Cloudy

17. White varietal wine whose wines acquire 'subtle - oily scents' as they age
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
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
White Riesling

18. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
True
Press juice
Sparkling wines
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

19. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.
Cloudy
35-125 parts per million
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
Conventional - yeast-catalyzed alcoholic fermentation

20. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Intense fruit aromas
Sensation
22.9 degrees Brix - .80 total acid
Extracted at higher pressures

21. What might lead you to have more olfactory fatigue while tasting red wines?
Degrees Brix
Microbiological stability
Their higher alcohol contents and stronger odors.
.05%

22. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Grape shoot will be uninjured
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Tasting situation
Grape composition - next year's crop - and grape berry health.

23. Legumes add ___________ to the soil which will invigorate the vine.
Grassy character
Nitrogen fertilizer
Cuv
Discorging

24. 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.
Sensation
Body
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

25. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
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 use of solar energy to snythesize sugar from carbon dioxide and water.
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.

26. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Resist spoilage
Nodes
Grape composition - next year's crop - and grape berry health.
Half; 75-110

27. Roonstocks are used to control...
wine aroma wheel
Vine size
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 -
Recognizable varietal aroma

28. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Mesoclimate
Wild yeasts
Cooler
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

29. Leaves in deep shade...
Extraction
Use sugars synthesized by illuminated leaves
French Colombard
Reserve wines are blends of still wines from previous vintages which are added to cuv

30. Leaf-roll virus is spread by...
Grafting
Flavor concentration
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
Extracted at higher pressures

31. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Grafting
Chardonnay and Pinot Blanc
Three
Serious wine tasters

32. What three things happen when wines age in oak barrels?
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
Exists above the vineyard
Sugars
Blanc de Noirs wine production

33. Removing leaves from around grape clusters
Wine
Decreases grape rots - lowers grape potassium - lowers grape pH
Pigment content
Liver cirrhosis

34. Upright shoots grow faster than...
60-95
Botrytis-affected fruit
Smaller barrels
Pendant ones

35. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Because those procedures minimize tannin extraction as well
Recognition Threshold
Positive structural organoleptic elements
Liver cirrhosis

36. 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
Wine
Fining agents
55

37. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sauvignon Blanc and Semillon
Crop-bearing shoots
Concentrated by the evaporation of water
Merlot

38. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Four months
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
Greater complexity - harmony - and the power to stimulate the emotions
About 50% of people

39. Which style of port takes on its important sensory characteristics during long barrel aging?
Canopy thickness
Browning of pigments
Tawny
About 10 to 20 - if they are well exposed to sunlight.

40. California wineries age their red wines ________ months in the bottle before releasing them.
Canopy thickness
Solera
Cuv
One-half month to 48 months

41. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
False. Both total acid concentration and acid strength decrease.
About 50% of people
An intact grape skin
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.

42. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.
Tawny
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
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.
One-half month to 48 months

43. Which red wine is most likely to be aged in French Oak?
Pinot Noir
Liver cirrhosis
Different clones
Genus Saccharomyces

44. 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.
True
Grassy character
Must
Bell pepper - eucalyptus - mint - maybe berries - cassis

45. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Perceptible varietal aromas
Press juice
Varietal character
A sampling of bottle-fermented sparkling wines

46. The higher the alcohol content of a wine...
The streams are thinner
Big Vine Theory
One-way valves
Cooler

47. Its inherent qualities make Pinot Noir a good candidate for...
Secondary infections develop
Grappa
Vinegar bacteria
Blanc de Noirs wine production

48. During radiation frosts - Colder air settles in...
Transfer
Low lying areas
Very limited
Fining

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

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50. An extended maceration of Cabernet Sauvignon can produce a wine with...
About 50% of people
Softer tannins
Smaller barrels
A vine's production of more crop than it can satisfactorily mature.