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. In the earliest - ancient Mediterranean civilizations wine was the drink of...
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.
The priesthood and of the wealthy
A sampling of bottle-fermented sparkling wines
Hedonic quality


2. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Sit for several hours
Liver cirrhosis
55
Olfactory epithelium


3. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Tranquilizers
Bell pepper - eucalyptus - mint - maybe berries - cassis
The streams are thinner
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.


4. 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.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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.
You can expect increased complexity and moderated tartness.
Dom Perignon - 1668-1715


5. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Cap - extraction
Underground
Pigment content
When off odors - particularly the acetaldehyde odor of oxidation - predominate.


6. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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7. The juice of Zinfandel and most other red wine grapes is...
One of the most effective ways to prevent alcohol abuse
Colorless
Identify odors
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


8. 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
Concentrated by the evaporation of water
Positive structural organoleptic elements
Sensation


9. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

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10. Shade decreases the concentration of ________ in Gew
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.
Monoterpenes
Charmat
Trap the CO2 from a second alcoholic fermentation


11. What factors are important for slower bottle aging?
The use of solar energy to snythesize sugar from carbon dioxide and water.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
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.
Cap - extraction


12. In order to make sparkling wine you need to build a winery for the _______________ process.
Tank fermentation
Alcohol solution
Amontillados
Regions II and III


13. Sensory stimuli in wine can also be...
Three
Only up to a certain point
Thermal
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.


14. Why is harvesting Botrytis-infected fruit slow?

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15. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
FAS
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'.
Perpendicular


16. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Solera
Hydrometers
Acidity


17. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Racking
.05%
17
Cuv


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

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19. The higher the alcohol content of a wine...
The streams are thinner
Body
Perception of the wines' acidity
Irrigation


20. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Sherries
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 -
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Reserve wines are blends of still wines from previous vintages which are added to cuv


21. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Cold-inactivated yeast
Tank fermentation
Malolactic fermentation
Aging in oak containers


22. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Sherries
The total acid content increases.
Smooth
Stuck fermentation


23. The yield of juice per ton is ________ to 75-90 gallons per ton.
Fining
Underground
Reduced
Browning of pigments


24. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Chardonnay
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Dark skinned Pinot Noir grapes


25. 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
The Muscats
A vine's production of more crop than it can satisfactorily mature.
Softer tannins


26. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
Irrigation
80-90 degrees F
Blended


27. What are two purposes for blending port?
Tawny
Verbal structure
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
High sugar content grapes


28. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Gew
Neutral
You tilt the glass so that you can look through a thinner layer of wine
Be drier


29. __________ give wines more oak flavor.
Smaller barrels
Dissolved carbon dioxide gas
Sparkling wines
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.


30. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
The same name
Eating the apple will bring out the acid in the wine.
Alcohol solution
Yields increase


31. A typical sulfur dioxide in wine would be ______.
Baking
Smaller barrels
35-125 parts per million
Fining


32. The most prestigious wine of a sparkling wine producer may be called ______.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
A sampling of bottle-fermented sparkling wines
T
Baking


33. California wineries age their red wines ________ months in the bottle before releasing them.
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.
Red wines from grape to bottle
False. Many organic growers use pesticides.
One-half month to 48 months


34. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Olfactory sensitivity
Their higher alcohol contents and stronger odors.
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
Gelatin - egg whites are also used.


35. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
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.
55
Alcohol solution
Must


36. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Resist spoilage
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Transfer


37. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
False. The most important sugars in grape juice are glucose and fructose.
Tirage
Tasting situation


38. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Tirage
Four months
Tobacco - coffee - chocolate - soy
Stuck fermentation


39. The malolactic fermentation (MLF) is used in...
Cool-regions or cool-seasons
Pendant ones
Carbonic Maceration
Racking


40. 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.
When they are dormant.
Regions II and III
Browning of pigments
Amontillados


41. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Solera
Wine


42. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Tank fermentation
Merlot
Cold-inactivated yeast
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


43. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Sauvignon Blanc and Semillon
Olfactory epithelium
False. Many organic growers use pesticides.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.


44. Gew
Riddling
French Colombard
Carbonic Maceration
Sit for several hours


45. What additional changes occur in wines that undergo the malolactic fermentation?
Browning of pigments
Sugars
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
Red wines from grape to bottle


46. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Half; 75-110
About 50% of people
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Funnel-shaped


47. 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.
Reduces fruitiness
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.
Hedonic quality
False. Champagne may only be used for wines produced in the Champagne district of France.


48. _____________ (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.
Cool-regions or cool-seasons
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Fining agents
About 50% of people


49. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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50. Which style of port takes on its important sensory characteristics during long barrel aging?
Yields increase
3-5
Tawny
Reduced