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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 taste quality is very rare in wines?
Salty
Yields increase
Must
Big Vine Theory

2. 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
Perceptible varietal aromas
Greater complexity - harmony - and the power to stimulate the emotions
Yields increase
True

3. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Methode champenoise
Varietal wines
Grape shoot will be uninjured
Sauvignon Blanc and Semillon

4. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
The priesthood and of the wealthy
Grape berries
FAS
Wine spirits

5. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
Sweeter
wine aroma wheel
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Free-run juices

6. Overall quality in red wines is correlated with total color and...
Pigment content
A taste modifier
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.
Nodes

7. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Identify odors
Irrigation
Cool-regions or cool-seasons
Olfactory sensitivity

8. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Without perceptible sweetness and with an aroma which has an element that is like roses
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
About 50% of people
Softer tannins

9. Botrytis-affected dessert wines made in California are modelled after...
Decreases grape rots - lowers grape potassium - lowers grape pH
French Sauternes and German late-harvest Rieslings
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.
Tiny malolactic bacteria

10. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Reduces fruitiness
Sauvignon Blanc
Grape berries
Verbal structure

11. Pinot Noir is less likely to be ________ than other red wines.
An intact grape skin
Moderate drinking and breast cancer
Blended
New World vineyards

12. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Leaf pores
Hedonic quality
Browning of pigments
Tiny malolactic bacteria

13. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
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
Warmer
Fining agents
Cold stabilization

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

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15. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Cool-regions or cool-seasons
Tawny
Without perceptible sweetness and with an aroma which has an element that is like roses
Very limited

16. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Transfer
Bitterness
Grape composition - next year's crop - and grape berry health.
Underground

17. The yield of juice per ton is ________ to 75-90 gallons per ton.
Reduced
Methode champenoise
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
Be drier

18. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Because the wines blended to make the cuv
Pigment content
Yields increase
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.

19. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Reserve wines are blends of still wines from previous vintages which are added to cuv
Wine
A taste modifier
T

20. 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.
Brown
Regions II and III
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.
Colors

21. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
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
3000
Taste adaptation
A Burgundian-style wine

22. The glasses for winetastings are not...
Odors
Funnel-shaped
An intact grape skin
Less fertilization

23. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Bottling dates
Fining agents
Degrees Brix
As much as 20-30%

24. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Tobacco - coffee - chocolate - soy
Some exposure to air

25. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Resist spoilage
Grape berries
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Moderate drinking and breast cancer

26. How would a wine be aged in barrels to minimize its exposure to air?
False. To inspect a wine for color - hold it up to a white background.
Blanc de Blancs - Blanc de Noirs.
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Sweet (taste) - hot (tactile)

27. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
Scrupulous rinsing of glasses
Because they must be able to envision what the wine will be like in 2-4 years
Four months
Less tart

28. 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...
Premium winegrape vineyards
Without perceptible sweetness and with an aroma which has an element that is like roses
Cuv
Cold-inactivated yeast

29. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Amontillados
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Vine size

30. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Soil surface area
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
A sampling of bottle-fermented sparkling wines
Reduced

31. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Sparkling and sweet wine
Quality will be lower
Scrupulous rinsing of glasses
Gew

32. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Transfer
T
Canopy curtain
Methode champenoise

33. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Smaller barrels
An intact grape skin
Alcohol solution
80-90 degrees F

34. Canopy management affects the...

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35. Wind may warm a vineyard if a layer of warm air...
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
60-95
Exists above the vineyard
Sweet before dry

36. Region I is ______ than Region V
Cooler
55
Grape berries
Their higher alcohol contents and stronger odors.

37. Which red wine is most likely to be aged in French Oak?
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
Methode champenoise
Pinot Noir
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

38. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
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 sugars
Decreases grape rots - lowers grape potassium - lowers grape pH
Trap the CO2 from a second alcoholic fermentation

39. Weather refers to the...
Climate.
80-90 degrees F
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Conventional - yeast-catalyzed alcoholic fermentation

40. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.
Sparkling wines
Olfactory epithelium
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.
Red wines from grape to bottle

41. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Plant debris; spring rain
Amontillados
About 10 to 20 - if they are well exposed to sunlight.
New World vineyards

42. How is the evaluation of color and clarity modified for red wines?
2-4 years
Dissolved carbon dioxide gas
You tilt the glass so that you can look through a thinner layer of wine
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

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

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44. Grape shoots emerge from...
Microbiological stability
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.
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
Nodes

45. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Sit for several hours
3-5
;lees
1-2 glasses daily

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

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47. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Port
22.9 degrees Brix - .80 total acid
One-way valves
Prise de mousse

48. 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.
Botrytis-affected fruit
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
Darker colors
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

49. Are spurs longer or shorter than canes?
Fortified dessert wines
Sparkling and sweet wine
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Dark skinned Pinot Noir grapes

50. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Gelatin - egg whites are also used.
55
Fewer vegetative and herbaceous odors
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.