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. Pinot Noir is fermented at...
Mesoclimate
50% as intense as full sunlight on a clear summer day
Acetaldehyde - ethyl acetate
80-90 degrees F


2. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
French Colombard
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.
Warm - dry
Scrupulous rinsing of glasses


3. What additional changes occur in wines that undergo the malolactic fermentation?
When they are dormant.
Softer tannins
50% as intense as full sunlight on a clear summer day
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


4. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Dark skinned Pinot Noir grapes
Leaf pores
Body


5. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
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
Inhaled air
Body
Genus Saccharomyces


6. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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7. In some cases quality increases as...
Yields increase
Recognizable varietal aroma
Grassy character
Baking


8. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sauvignon Blanc and Semillon
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Vine size
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


9. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Plant debris; spring rain
Degrees Brix
Extraction
Tasting situation


10. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Three
Must
The Muscats
85


11. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Extracted at higher pressures
Disgorging - trap the yeast - riddling
Underground


12. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
60-95
Nitrogen fertilizer
55
Grape berries


13. Where are the papillae located that have very few taste buds in them?

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14. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
One-half month to 48 months
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.
The streams are thinner
Thermal


15. 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
White Riesling
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.
Gew


16. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
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.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
15-18
True


17. What is photosynthesis?
Black pepper
Cold-inactivated yeast
The use of solar energy to snythesize sugar from carbon dioxide and water.
Conventional - yeast-catalyzed alcoholic fermentation


18. 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.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
3000
Extracted at higher pressures
Grape composition - next year's crop - and grape berry health.


19. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
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.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel


20. Winemakers taste the fortifying alcohol and match it to the wine being made because...
Blanc de Noirs wine production
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
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.
Some exposure to air


21. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Big Vine Theory
Sweet (taste) - hot (tactile)
Rainfall
Cold stabilization


22. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Blanc de Blancs - Blanc de Noirs.
Pleases him or her
Dissolved carbon dioxide gas
Recognizable varietal aroma


23. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Dom Perignon - 1668-1715
Racking
Grape shoot will be uninjured
Thermal


24. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Smooth
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
Extracted at higher pressures
Nitrogen fertilizer


25. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Gew
Sniffs
Methode champenoise
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


26. Which is a botanical pesticide?
Strychnine
Botrytis infection
Dark skinned Pinot Noir grapes
Irrigation


27. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
1-2 glasses daily
Trap the CO2 from a second alcoholic fermentation
Cold stabilization
Wine


28. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Dosage
Sweet before dry
Because they must be able to envision what the wine will be like in 2-4 years
False. To inspect a wine for color - hold it up to a white background.


29. 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.
Tawny
A taste modifier
Cloudy
Tank fermentation


30. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Acetaldehyde - ethyl acetate
Taste adaptation
Cardiovascular mortality
Tobacco - coffee - chocolate - soy


31. Pinot Noir is less likely to be ________ than other red wines.
Blended
Asti Spumante
Climate.
Tawny


32. What is overcropping?

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33. Why is harvesting Botrytis-infected fruit slow?

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34. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
New World vineyards
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Liver cirrhosis


35. When is the mechanism of taste dependent on saliva?
Non-wine drinkers
Dissolved carbon dioxide gas
Specific anosmia
To be tasted a solid substance must be dissolved in the saliva. Without saliva to dissolve the substances that produce taste stimuli - we could only experience touch sensations with our mouth.


36. During radiation frosts - Colder air settles in...
Low lying areas
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Wild yeasts
Specific anosmia


37. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.
Tannins
Surface
50% as intense as full sunlight on a clear summer day
Cap - extraction


38. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Varietal wines
Perception of the wines' acidity
To prevent overcropping and its accompanying loss of grape quality.
Canopy dimensions


39. Great wines are distinguished from ordinary wines by their...
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Subtract 50 degrees from the day's average temperature.
Climate.
Greater complexity - harmony - and the power to stimulate the emotions


40. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
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.
Gelatin - egg whites are also used.
Microbiological stability
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


41. What are two purposes for blending port?
Blanc de Noirs wine production
Vintage-dated varietal
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Olfactory epithelium


42. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Stronger acidity
Discorging
The total acid content increases.


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

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44. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Canopy curtain
Olfactory epithelium
Smooth
Colors


45. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Resist spoilage
Sugar and acid composition
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Distinctive flavor compounds in its grapes


46. What three things happen when wines age in oak barrels?
Decreases grape rots - lowers grape potassium - lowers grape pH
Vintage-dated varietal
17
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


47. Which red wine is most likely to be aged in French Oak?
Sauvignon Blanc and Semillon
Vinegar bacteria
Pinot Noir
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.


48. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Rainfall
12-18
Acidity
Normal breathing


49. Several grape clones may share...
Recognizable varietal aroma
Strychnine
The same name
80-90 degrees F


50. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
Body
Funnel-shaped
Smooth