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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. Port production from _______________ is being done on a small scale in California.
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
Colors
Portugese grape varieties
Fortified wines

2. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
False. Both total acid concentration and acid strength decrease.
You tilt the glass so that you can look through a thinner layer of wine
Gelatin - egg whites are also used.
Sherries

3. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
A Burgundian-style wine
35-125 parts per million
Sweet (taste) - hot (tactile)
Serious wine tasters

4. The number of vines per acre in the Mosel region is about
Gew
Clusters
3000
The same name

5. What are two purposes for blending port?
Canopy curtain
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Strychnine
Grape composition - next year's crop - and grape berry health.

6. Which style of port takes on its important sensory characteristics during long barrel aging?
Concentrated by the evaporation of water
Wild yeasts
Tawny
Stronger acidity

7. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Use sugars synthesized by illuminated leaves
Varietal wines
The use of solar energy to snythesize sugar from carbon dioxide and water.
Free-run juices

8. _____________ (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.
Fining agents
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
Decreases light interception by the vineyard
Bitterness

9. 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
.05%
Tawny
Purple wines

10. What do carbonic maceration and m
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
Varietal wines
Eating the apple will bring out the acid in the wine.
Grafting

11. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
True
Fortified wines
Warm - dry
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.

12. 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
Secondary infections develop
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'.
Clarity

13. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Nodes
Canopy thickness
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Surface

14. Wine provides about how many calories per four-ounce serving?
100
Extraction
Because they must be able to envision what the wine will be like in 2-4 years
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

15. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.
Perceptible varietal aromas
Oloroso
True
Aroma - Bouquet

16. The most prestigious wine of a sparkling wine producer may be called ______.
wine aroma wheel
False. The most important sugars in grape juice are glucose and fructose.
T
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.

17. 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...
Cold-inactivated yeast
Subtract 50 degrees from the day's average temperature.
Secondary infections develop
Be drier

18. In methode champenoise - the wine ages with the yeast for about.
2-4 years
Funnel-shaped
Smooth
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

19. About how much of a cuv
Genus Saccharomyces
As much as 20-30%
One place
15-18

20. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Tirage
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
Amontillados
Merlot

21. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Bitterness
Charmat
Genus Saccharomyces
Management of the extraction during fermentation

22. California wineries age their red wines ________ months in the bottle before releasing them.
Disgorging - trap the yeast - riddling
Rootstocks
Moderate drinking and breast cancer
One-half month to 48 months

23. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
When they are dormant.
Sit for several hours
You can expect increased complexity and moderated tartness.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

24. You lost your job when Ch
Carbonic Maceration
35-125 parts per million
3-5
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.

25. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
3000
Cap - extraction
The priesthood and of the wealthy
Big Vine Theory

26. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Fortified dessert wines
Wild yeasts
Hold the wine against a white background
.05%

27. An extended maceration of Cabernet Sauvignon can produce a wine with...
Softer tannins
French Colombard
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
Perceptible varietal aromas

28. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Disgorging - trap the yeast - riddling
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.
False. Both total acid concentration and acid strength decrease.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

29. 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.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Very limited
Crushing
You tilt the glass so that you can look through a thinner layer of wine

30. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
The use of solar energy to snythesize sugar from carbon dioxide and water.
French Sauternes and German late-harvest Rieslings
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Because those procedures minimize tannin extraction as well

31. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Browning of pigments
Mesoclimate
Dissolved carbon dioxide gas
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

32. The malolactic fermentation (MLF) is used in...
Irrigation
22.9 degrees Brix - .80 total acid
Cool-regions or cool-seasons
3000

33. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Sit for several hours
Funnel-shaped
Merlot
Greater aging potential

34. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Less tart
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Only up to a certain point
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.

35. Explain why severe pruning decreases crop size.

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36. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
Prise de mousse
Serious wine tasters
Fining agents
Less tart

37. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
Quercus Suber
Intense fruit aromas
Asti Spumante

38. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Wine
Browning of pigments
Darker colors
Blanc de Noirs wine production

39. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Sugar and acid composition
Because the wines blended to make the cuv
Smaller
Premium winegrape vineyards

40. Its inherent qualities make Pinot Noir a good candidate for...
Blended
Concentrated by the evaporation of water
Blanc de Noirs wine production
Thermal

41. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Different clones
Because the wines blended to make the cuv
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
Disgorging - trap the yeast - riddling

42. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
One place
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
White Zinfandel
Tobacco - coffee - chocolate - soy

43. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Smooth
False. Many organic growers use pesticides.
Botrytis-affected fruit
Grape berries

44. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
One of the most effective ways to prevent alcohol abuse
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Less fertilization

45. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
A sampling of bottle-fermented sparkling wines
Grape shoot will be uninjured
False. To inspect a wine for color - hold it up to a white background.
Recognizable varietal aroma

46. Red wines make up about __________% of the U.S. wine market during the 1980s.
15-18
Brown
Merlot
Only up to a certain point

47. Leaves export ______ to developing grapes
Dark skinned Pinot Noir grapes
Riddling
Sugars
An intact grape skin

48. 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
Secondary infections develop
Asti Spumante

49. Sensory stimuli in wine can also be...
Pigment content
When they are dormant.
Thermal
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.

50. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Tirage
wine aroma wheel
Cream
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.