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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 odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Bell pepper - eucalyptus - mint - maybe berries - cassis
Soil surface area
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
Nitrogen fertilizer

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

3. Thick canopies adversely affect...

4. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Plant debris; spring rain
85
Leaf pores
Dark skinned Pinot Noir grapes

5. 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
You can expect increased complexity and moderated tartness.
22.9 degrees Brix - .80 total acid
Thermal

6. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Sauvignon Blanc
Tirage
Without perceptible sweetness and with an aroma which has an element that is like roses

7. Its inherent qualities make Pinot Noir a good candidate for...
Tasting situation
Portugese grape varieties
Blanc de Noirs wine production
Blended

8. When tasting dessert wines - take small sips to avoid palate fatigue
Recognition Threshold
On the tongue's top surface
False. The most important sugars in grape juice are glucose and fructose.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

9. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
Cap - extraction
Cabernet Sauvignon - Napa Gamay
Less tart

10. Pinot Noir is less likely to be ________ than other red wines.
Dom Perignon - 1668-1715
Acidity
Canopy curtain
Blended

11. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Hold the wine against a white background
Intense fruit aromas
Varietal character
Must

12. What are the preferred viticultural regions for most red wine grapes?
Normal breathing
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.
Regions II and III
Quality will be lower

13. 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.
Perpendicular
60-95
Black pepper
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.

14. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
True
Dark skinned Pinot Noir grapes
Colors
The streams are thinner

15. 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.
Percentage by weight of sugar in the juice
Botrytis cinerea
Wine spirits
False. Champagne may only be used for wines produced in the Champagne district of France.

16. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
You tilt the glass so that you can look through a thinner layer of wine
Portugese grape varieties
Three
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.

17. Leaves export ______ to developing grapes
Four months
Sugars
Cap - extraction
Crushing

18. 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...
Inhaled air
Pinot Noir
Sweet (taste) - hot (tactile)
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

19. Winemakers taste the fortifying alcohol and match it to the wine being made because...
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
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.
Bitterness
Blended

20. Shade decreases the concentration of ________ in Gew
Hedonic quality
Monoterpenes
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.
Browning of pigments

21. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Tirage
Because the wines blended to make the cuv
Warm - dry
Fortified dessert wines

22. The concentrated alcohol used to fortify wines is called _______.
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'.
Quality will be lower
Wine spirits
22.9 degrees Brix - .80 total acid

23. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.
Only up to a certain point
Softer tannins
Carbonic Maceration
Conventional - yeast-catalyzed alcoholic fermentation

24. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
A vine's production of more crop than it can satisfactorily mature.
Limousin forest
Gelatin - egg whites are also used.
Warmer

25. Removing leaves from around grape clusters
Clusters
Decreases grape rots - lowers grape potassium - lowers grape pH
Distinctive flavor compounds in its grapes
Conventional - yeast-catalyzed alcoholic fermentation

26. Upright shoots grow faster than...
Cap - extraction
Degrees Brix
Grafting
Pendant ones

27. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
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.
A sampling of bottle-fermented sparkling wines
1-2 glasses daily
Distinctive flavor compounds in its grapes

28. 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.
Crop-bearing shoots
Riddling
Microbiological stability
False. Champagne may only be used for wines produced in the Champagne district of France.

29. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Serious wine tasters
Olfactory epithelium

30. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
One-half month to 48 months
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 -
Hedonic quality
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

31. In 1990 - white table wines - ros
Extraction
Underground
85
Limousin forest

32. What is photosynthesis?
Pleases him or her
Secondary infections develop
Brown
The use of solar energy to snythesize sugar from carbon dioxide and water.

33. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
1-2 glasses daily
Concentrated by the evaporation of water
Table wines
Sensation

34. Women are more able to learn to _________ than men.
Fining agents
Use sugars synthesized by illuminated leaves
Sit for several hours
Identify odors

35. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

36. A _____________ is one that stops by itself before all the glucose has been used up.
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.
3000
Stuck fermentation
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

37. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
;lees
Funnel-shaped
Grappa

38. 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
Colorless
2-4 years
Resist spoilage
Microbiological stability

39. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Grape composition - next year's crop - and grape berry health.
Timing of the MLF
High sugar content grapes
Grassy character

40. 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...
Aging in oak containers
Colors
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Cold-inactivated yeast

41. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Nitrogen fertilizer
One of the most effective ways to prevent alcohol abuse
Tannins
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

42. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Transfer
35-125 parts per million
Because those procedures minimize tannin extraction as well
Smaller

43. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Fortified wines
Dosage
Vine size
To prevent overcropping and its accompanying loss of grape quality.

44. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Oloroso
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
Recognizable varietal aroma
Percentage by weight of sugar in the juice

45. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Rootstocks
80-90 degrees F
Eating the apple will bring out the acid in the wine.
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.

46. Dry white varietal wine most likely improve with bottle aging.
Chardonnay
Four months
Purple wines
Low lying areas

47. Explain why severe pruning decreases crop size.

48. Which taste quality is very rare in wines?
Salty
Sweet before dry
Cold stabilization
Riddling

49. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
False. Champagne may only be used for wines produced in the Champagne district of France.
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
Harvest sugars
15-18

50. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
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.
60-95
Sulfite-sensitive - steroid-dependent asthmatics
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.