Test your basic knowledge |

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. _____________ table wines are much more common than vintage-dated sparkling wines.
French Sauternes and German late-harvest Rieslings
Vintage-dated varietal
Blanc de Blancs - Blanc de Noirs.
Riddling

2. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
New World vineyards
.05%
Only up to a certain point
Red wines from grape to bottle

3. 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

4. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
FAS
Acetaldehyde - ethyl acetate
Darker colors
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

5. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Non-wine drinkers
Varietal wines
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
Sauvignon Blanc

6. Which is the most common method of producing sparkling wines?
Decreases grape rots - lowers grape potassium - lowers grape pH
Trap the CO2 from a second alcoholic fermentation
Wine spirits
Merlot

7. The juice of Zinfandel and most other red wine grapes is...
Botrytis cinerea
Smaller
Port
Colorless

8. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
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
True
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Dosage

9. 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.
Sweet (taste) - hot (tactile)
True
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.
3-5

10. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Racking
The Muscats
FAS
3-5

11. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Chardonnay and Pinot Blanc
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Sauvignon Blanc
Canopy curtain

12. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Decreases light interception by the vineyard
Soil surface area
Dissolved carbon dioxide gas
One unit increase in photosynthetic rate

13. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...
Greater aging potential
Fortified dessert wines
One place
3-5

14. When tasting dessert wines - take small sips to avoid palate fatigue
Limousin forest
Thermal
Very limited
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

15. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority
Aging in oak containers
Premium winegrape vineyards
Timing of the MLF
Vine size

16. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
;lees
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.
Sweet (taste) - hot (tactile)

17. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
About 50% of people
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.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

18. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
The same name
Hydrometers
Sauvignon Blanc
Pinot Noir

19. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sweet before dry
The total acid content increases.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Sauvignon Blanc and Semillon

20. 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.
Browning of pigments
Alcohol solution
Fewer vegetative and herbaceous odors
Trap the CO2 from a second alcoholic fermentation

21. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
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.
Decreases grape rots - lowers grape potassium - lowers grape pH
Clear Bordeaux bottles

22. Roonstocks are used to control...
Half; 75-110
Vine size
Warm - dry
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

23. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.
Crushing
A vine's production of more crop than it can satisfactorily mature.
Oloroso
Clusters

24. 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.
Extracted at higher pressures
Smaller barrels
Cap - extraction
Be drier

25. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Genus Saccharomyces
Canopy dimensions
Tasting situation
Strychnine

26. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Blanc de Noirs
Microbiological stability
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Blanc de Noirs wine production

27. Which red wine is most likely to be aged in French Oak?
Less fertilization
On the tongue's top surface
Pinot Noir
Carbonic Maceration

28. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Red wines from grape to bottle
Conventional - yeast-catalyzed alcoholic fermentation
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

29. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Tobacco - coffee - chocolate - soy
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Oloroso
Clusters

30. 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.

31. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
French Sauternes and German late-harvest Rieslings
You tilt the glass so that you can look through a thinner layer of wine
Water evaporation
Sweet (taste) - hot (tactile)

32. At a gross level we are most sensitive to which taste quality?
Botrytis-affected fruit
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
Bitterness
Grappa

33. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Sit for several hours
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
About 50% of people
50% as intense as full sunlight on a clear summer day

34. In regards to winemaking - what is the hazard of treating grapes with sulfur?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Very limited
Mesoclimate
Port

35. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...
One of the most effective ways to prevent alcohol abuse
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Half; 75-110

36. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
Wine spirits
Botrytis infection
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

37. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Botrytis infection
Underground
Sugars
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.

38. 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
Concentrated by the evaporation of water
Recognizable varietal aroma
The Muscats
Microbiological stability

39. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Verbal structure
Softer tannins
Smaller barrels
Hold the wine against a white background

40. 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.
Cloudy
Monoterpenes
Use sugars synthesized by illuminated leaves
Quality will be lower

41. How is the evaluation of color and clarity modified for red wines?
Surface
You tilt the glass so that you can look through a thinner layer of wine
Intense fruit aromas
Press juice

42. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
Grappa
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Body
Disgorging - trap the yeast - riddling

43. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
French Colombard
Clear Bordeaux bottles
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

44. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
Cabernet Sauvignon - Napa Gamay
Limousin forest
Portugese grape varieties
Greater complexity - harmony - and the power to stimulate the emotions

45. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Leaf pores
35-125 parts per million
Grappa
Cap - extraction

46. When are grape plants most resistant to low temperatures?
Greater aging potential
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.
When they are dormant.
An intact grape skin

47. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Botrytis infection
Four months
Serious wine tasters
About 10 to 20 - if they are well exposed to sunlight.

48. ___________ are younger and get more brick red with age.
Sweet before dry
Trap the CO2 from a second alcoholic fermentation
Purple wines
Very limited

49. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Darker colors
Eating the apple will bring out the acid in the wine.
Cool - early
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

50. ___________ are also referred to as natural wines and contain 14% alcohol or less.
False. The most important sugars in grape juice are glucose and fructose.
Three
Table wines
60-95