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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. What is reserve wine and how is it used in methode champenoise sparkling wine production?
One place
Reserve wines are blends of still wines from previous vintages which are added to cuv
Sparkling and sweet wine
Nodes

2. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Cuv
When they are dormant.
Timing of the MLF
Leaf pores

3. What textures should you expect in a young port and an old port?
Bell pepper - eucalyptus - mint - maybe berries - cassis
Taste adaptation
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.
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

4. Women are more able to learn to _________ than men.
Pomace
Identify odors
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Sweeter

5. 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.
Dark skinned Pinot Noir grapes
Recognizable varietal aroma
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.
Cuv

6. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
Conventional - yeast-catalyzed alcoholic fermentation
Cardiovascular mortality
Discorging
Three

7. Why is it especially important to catch your first impressions when tasting port?

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8. Shade decreases the concentration of ________ in Gew
Monoterpenes
Sauvignon Blanc
22.9 degrees Brix - .80 total acid
Clarity

9. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Grassy character
Black pepper
Nitrogen fertilizer
wine aroma wheel

10. Overall quality in red wines is correlated with total color and...
Cool-regions or cool-seasons
Pigment content
Tawny
The priesthood and of the wealthy

11. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...
Secondary infections develop
Grassy character
Timing of the MLF
Sweeter

12. Several grape clones may share...
Wine spirits
The same name
Free-run juices
Grafting

13. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Grape shoot will be uninjured
When they are dormant.
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

14. 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.
Sniffs
Reduces fruitiness
Distinctive flavor compounds in its grapes
A vine's production of more crop than it can satisfactorily mature.

15. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
Cardiovascular mortality
Vinegar bacteria
Yields increase
Smaller barrels

16. ___________ are younger and get more brick red with age.
Premium winegrape vineyards
Purple wines
Timing of the MLF
Rainfall

17. When is a wine 'dead'?
Specific anosmia
Perception of the wines' acidity
Fining
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

18. 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
Without perceptible sweetness and with an aroma which has an element that is like roses
Wine
Tasting situation

19. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
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
Pinot Noir
Sweeter
Tasting situation

20. Growers control phylloxera by means of
Premium winegrape vineyards
Smooth
Rootstocks
High sugar content grapes

21. Wine provides about how many calories per four-ounce serving?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
100
Strychnine
Use sugars synthesized by illuminated leaves

22. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Wine
Tank fermentation
Tobacco - coffee - chocolate - soy
Microbiological stability

23. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
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.
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
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
Specific anosmia

24. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
One-way valves
Water evaporation
Underground
Cloudy

25. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Sensitivity
Warm - dry
Pomace
Blended

26. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Liver cirrhosis
FAS
One unit increase in photosynthetic rate

27. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Regions II and III
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Grape composition - next year's crop - and grape berry health.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

28. Explain why severe pruning decreases crop size.

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29. Which is the most common method of producing sparkling wines?
Charmat
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
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.
Trap the CO2 from a second alcoholic fermentation

30. Which red wine grape is preferred when grown in Region I?
Pinot Noir
Sugar and acid composition
Gelatin - egg whites are also used.
Low lying areas

31. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Perception of the wines' acidity
Big Vine Theory
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
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

32. You lost your job when Ch
3-5
Clusters
Smaller
Must

33. The number of vines per acre in the Mosel region is about
Three
Nitrogen fertilizer
Pinot Noir
3000

34. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Salty
Microbiological stability
Warmer
Olfactory epithelium

35. Gew
Rainfall
French Colombard
Fortified wines
Smooth

36. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Canopy dimensions
Discorging
Distinctive flavor compounds in its grapes
Very limited

37. 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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38. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
FAS
Less tart
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.
Microbiological stability

39. 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...
Non-wine drinkers
Cold-inactivated yeast
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Vintage-dated varietal

40. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
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.
Taste adaptation
Plant debris; spring rain

41. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Blended
Serious wine tasters
The Muscats
Half; 75-110

42. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
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
Dark skinned Pinot Noir grapes
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
12-18

43. __________ give wines more oak flavor.
Water evaporation
Smaller barrels
Approximate drinkability
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

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

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45. The malolactic fermentation (MLF) is used in...
Timing of the MLF
Bitterness
Trap the CO2 from a second alcoholic fermentation
Cool-regions or cool-seasons

46. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
New World vineyards
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
Nitrogen fertilizer
Smooth

47. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Vinegar bacteria
Brown
False. The most important sugars in grape juice are glucose and fructose.
Strychnine

48. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Microbiological stability
Very limited
Normal breathing
Vinegar bacteria

49. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
Microbiological stability
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.
Water evaporation
Identify odors

50. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Tranquilizers
Gew
Carbonic Maceration
Identify odors