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Test your basic knowledge |
Wine Production 101
Start Test
Study First
Subjects
:
hospitality
,
industries
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. The climate of the vineyard is called a...
Plant debris; spring rain
Mesoclimate
Vanilla
Specific anosmia
2. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
False. The most important sugars in grape juice are glucose and fructose.
Strychnine
Blanc de Blancs - Blanc de Noirs.
One of the most effective ways to prevent alcohol abuse
3. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Four months
Resist spoilage
Three
Moderate drinking and breast cancer
4. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
False. Both total acid concentration and acid strength decrease.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Flat
Bottling dates
5. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Must
Trap the CO2 from a second alcoholic fermentation
Limousin forest
Reduces fruitiness
6. 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.
Leaf pores
Prise de mousse
The priesthood and of the wealthy
Recognition Threshold
7. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Hedonic quality
Neutral
Strychnine
Sherries
8. The glasses for winetastings are not...
Acidity
You tilt the glass so that you can look through a thinner layer of wine
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Funnel-shaped
9. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Trap the CO2 from a second alcoholic fermentation
35-125 parts per million
Only up to a certain point
Different clones
10. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Table wines
Grassy character
Tank fermentation
Acetaldehyde - ethyl acetate
11. Dessert wines are served in ____________ portions than table wines.
Chardonnay
Smaller
Reserve wines are blends of still wines from previous vintages which are added to cuv
Bell pepper - eucalyptus - mint - maybe berries - cassis
12. Describe the calculation of degree-days for a day.
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13. Which item on the list below is not perceived in wine with our sense of touch?
Cream
Acidity
To prevent overcropping and its accompanying loss of grape quality.
Flat
14. Legumes add ___________ to the soil which will invigorate the vine.
Distinctive flavor compounds in its grapes
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Nitrogen fertilizer
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
15. 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
When they are dormant.
Bottling dates
Grappa
16. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
3-5
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'.
Purple wines
Sugar and acid composition
17. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...
Cloudy
You tilt the glass so that you can look through a thinner layer of wine
When they are dormant.
Tiny malolactic bacteria
18. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.
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19. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Olfactory sensitivity
Non-wine drinkers
Less fertilization
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.
20. 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...
Normal breathing
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 -
Cold-inactivated yeast
Conventional - yeast-catalyzed alcoholic fermentation
21. Winemakers taste the fortifying alcohol and match it to the wine being made because...
Moderate drinking and breast cancer
Fining agents
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
Positive structural organoleptic elements
22. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Strychnine
Colors
Sparkling wines
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
23. A _____________ is one that stops by itself before all the glucose has been used up.
Vine size
Intense fruit aromas
Fortified dessert wines
Stuck fermentation
24. Leaves export ______ to developing grapes
Sugars
;lees
Black pepper
Sit for several hours
25. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
False. To inspect a wine for color - hold it up to a white background.
Intense fruit aromas
17
Because the wines blended to make the cuv
26. ___________ are younger and get more brick red with age.
Must
Purple wines
Sugar and acid composition
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
27. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
Botrytis infection
Black pepper
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
28. The process of collecting yeast for removal is...
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
Riddling
The streams are thinner
Perceptible varietal aromas
29. Weather refers to the...
Climate.
Quality will be lower
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
3-5
30. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Resist spoilage
A vine's production of more crop than it can satisfactorily mature.
Olfactory epithelium
Rainfall
31. The juice of Zinfandel and most other red wine grapes is...
Colorless
Quercus Suber
Portugese grape varieties
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
32. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
False. To inspect a wine for color - hold it up to a white background.
Underground
Vintage-dated varietal
Positive structural organoleptic elements
33. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.
False. Champagne may only be used for wines produced in the Champagne district of France.
Olfactory sensitivity
29
Crop-bearing shoots
34. 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.
True
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
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Conventional - yeast-catalyzed alcoholic fermentation
35. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Decreases grape rots - lowers grape potassium - lowers grape pH
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
The priesthood and of the wealthy
Greater aging potential
36. _______ can be produced when press juice is fermented and then distilled.
Grappa
About 50% of people
Fining agents
Dom Perignon - 1668-1715
37. What might lead you to have more olfactory fatigue while tasting red wines?
Sauvignon Blanc and Semillon
Disgorging - trap the yeast - riddling
Their higher alcohol contents and stronger odors.
Decreases grape rots - lowers grape potassium - lowers grape pH
38. When is a wine 'dead'?
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Tasting situation
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Pendant ones
39. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
22.9 degrees Brix - .80 total acid
Plant debris; spring rain
Varietal wines
Approximate drinkability
40. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
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
Olfactory sensitivity
Smooth
Scrupulous rinsing of glasses
41. The most important step in red wine production for determining the style of a wine.
Grape berries
Chardonnay
Dissolved carbon dioxide gas
Management of the extraction during fermentation
42. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
Malolactic fermentation
Half; 75-110
Pigment content
43. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Hold the wine against a white background
Four months
Charmat
60-95
44. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
Table wines
Pigment content
Funnel-shaped
45. 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.
Body
About 50% of people
Sugars
Racking
46. Leaf-roll virus is spread by...
Sparkling and sweet wine
Vine size
Less fertilization
Grafting
47. 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.
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.
12-18
Conventional - yeast-catalyzed alcoholic fermentation
One place
48. In regards to winemaking - what is the hazard of treating grapes with sulfur?
35-125 parts per million
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Less tart
The priesthood and of the wealthy
49. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
Without perceptible sweetness and with an aroma which has an element that is like roses
Must
High sugar content grapes
False. Many organic growers use pesticides.
50. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.
Distinctive flavor compounds in its grapes
Sniffs
Recognition Threshold
Scrupulous rinsing of glasses