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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. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
wine aroma wheel
Leaf pores
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.

2. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
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.
Positive structural organoleptic elements
17
Greater aging potential

3. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Softer tannins
22.9 degrees Brix - .80 total acid
Four months
Acidity

4. Botrytis-affected dessert wines made in California are modelled after...
Plant debris; spring rain
French Sauternes and German late-harvest Rieslings
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Cream

5. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
New World vineyards
Sensation

6. At what blood alcohol concentration do most people perceive the maximum relaxation?
.05%
Sensation
Pigment content
Warm - dry

7. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Be drier
Sparkling and sweet wine
Tranquilizers
1-2 glasses daily

8. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
False. Many organic growers use pesticides.
Taste adaptation
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Flat

9. What are the preferred viticultural regions for most red wine grapes?
Regions II and III
Tirage
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
The streams are thinner

10. 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
Sulfite-sensitive - steroid-dependent asthmatics
Port
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Clear Bordeaux bottles

11. Why is harvesting Botrytis-infected fruit slow?

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12. Leaves in deep shade...
Use sugars synthesized by illuminated leaves
60-95
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.
Vintage-dated varietal

13. Define 'canes'
Flavor concentration
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Cold-inactivated yeast
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

14. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Red wines from grape to bottle
Merlot
Black pepper
Vintage-dated varietal

15. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
Sniffs
A Burgundian-style wine
Reserve wines are blends of still wines from previous vintages which are added to cuv
You tilt the glass so that you can look through a thinner layer of wine

16. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Chardonnay and Pinot Blanc
Must
One unit increase in photosynthetic rate
Less fertilization

17. Our appreciation of wines is mainly due to their...
Vine's microclimate
Odors
Vintage-dated varietal
29

18. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Smooth
Press juice
Tirage
Wild yeasts

19. Pinot Noir is fermented at...
Grafting
80-90 degrees F
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Gew

20. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Varietal wines
Three
Grape shoot will be uninjured
Sensation

21. In methode champenoise - the wine ages with the yeast for about.
Leaf pores
Funnel-shaped
2-4 years
Timing of the MLF

22. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Gelatin - egg whites are also used.
Sauvignon Blanc
Perception of the wines' acidity
Disgorging - trap the yeast - riddling

23. 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.
Cold-inactivated yeast
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.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
True

24. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Greater complexity - harmony - and the power to stimulate the emotions
Sit for several hours
Solera

25. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
Specific anosmia
Aging in oak containers
Because those procedures minimize tannin extraction as well
False. To inspect a wine for color - hold it up to a white background.

26. Sensory stimuli in wine can also be...
Monoterpenes
One-half month to 48 months
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Thermal

27. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Tannins
True
Leaf pores
Reserve wines are blends of still wines from previous vintages which are added to cuv

28. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.
Grappa
Browning of pigments
Fortified wines
Warmer

29. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Liver cirrhosis
Sauvignon Blanc and Semillon
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
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

30. Which red wine is most likely to be aged in French Oak?
Pinot Noir
Sensation
12-18
Premium winegrape vineyards

31. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Fewer vegetative and herbaceous odors
Tawny
Bell pepper - eucalyptus - mint - maybe berries - cassis
35-125 parts per million

32. When tasting dessert wines - take small sips to avoid palate fatigue
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
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.
Half; 75-110
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.

33. 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...
Pinot Noir
Sniffs
A sampling of bottle-fermented sparkling wines
Merlot

34. Which red wine grape is preferred when grown in Region I?
Pinot Noir
You can expect increased complexity and moderated tartness.
Pigment content
Sauvignon Blanc and Semillon

35. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
The Muscats
Sherries
Sniffs
Baking

36. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se
True
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'.
Softer tannins
French Sauternes and German late-harvest Rieslings

37. The glasses for winetastings are not...
New World vineyards
Purple wines
Funnel-shaped
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.

38. A wine with inadequate body would not be correctly described as...
Half; 75-110
Flat
17
The priesthood and of the wealthy

39. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Hydrometers
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.
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

40. The most prestigious wine of a sparkling wine producer may be called ______.
T
Acidity
Reserve wines are blends of still wines from previous vintages which are added to cuv
Regions II and III

41. Shade decreases the concentration of ________ in Gew
22.9 degrees Brix - .80 total acid
Monoterpenes
Black pepper
Pendant ones

42. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Sweet before dry
Low lying areas
False. To inspect a wine for color - hold it up to a white background.
True

43. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Grafting
Bottling dates
Olfactory sensitivity
Decreases light interception by the vineyard

44. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Perceptible varietal aromas
Hydrometers
Discorging
Extraction

45. Pinot Noir is less likely to be ________ than other red wines.
.05%
Oloroso
Cold stabilization
Blended

46. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Underground
Pinot Noir
New World vineyards
When they are dormant.

47. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
Aging in oak containers
Cap - extraction
Carbonic Maceration
Sweet before dry

48. About how many leaves does a shoot need to mature its grape clusters?
About 10 to 20 - if they are well exposed to sunlight.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Genus Saccharomyces
One-half month to 48 months

49. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Clear Bordeaux bottles
Be drier
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
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

50. Thick canopies adversely affect...

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