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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. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Charmat
Extracted at higher pressures
Hold the wine against a white background
Pigment content

2. Wine provides about how many calories per four-ounce serving?
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Climate.
One-half month to 48 months
100

3. The malolactic fermentation (MLF) is used in...
The use of solar energy to snythesize sugar from carbon dioxide and water.
Cool-regions or cool-seasons
Nodes
Non-wine drinkers

4. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Their higher alcohol contents and stronger odors.
Sugar and acid composition
Fining agents
Asti Spumante

5. Pinot Noir is less likely to be ________ than other red wines.
Blended
Acidity
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
Olfactory epithelium

6. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Vine's microclimate
Grassy character
Olfactory sensitivity
Hydrometers

7. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
Harvest sugars
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 -
About 50% of people
True

8. Describe the calculation of degree-days for a day.

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9. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Flavor concentration
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Half; 75-110
When they are dormant.

10. Quantitatively distinguish between thin and thick canopies.
Gew
Reduced
Nitrogen fertilizer
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.

11. Under the right circumstances - __________ improves winegrape quality.
Thermal
Canopy thickness
Irrigation
Wine spirits

12. Explain why the shoots on a severely pruned vine tend to grow very long
Plant debris; spring rain
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Concentrated by the evaporation of water
Moderate drinking and breast cancer

13. What factors are important for slower bottle aging?
Floral and tropical fruit segments
Disgorging - trap the yeast - riddling
100
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

14. Which item on the list below is not perceived in wine with our sense of touch?
Merlot
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Acidity
Wine

15. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
One-half month to 48 months
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Sauvignon Blanc
Press juice

16. Which red wine is most likely to be aged in French Oak?
Intense fruit aromas
Pinot Noir
Tranquilizers
Grape composition - next year's crop - and grape berry health.

17. 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.
Varietal wines
Reduces fruitiness
Canopy dimensions
Degrees Brix

18. 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
Non-wine drinkers
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
One of the most effective ways to prevent alcohol abuse
Resist spoilage

19. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Greater aging potential
Stronger acidity
Extracted at higher pressures
Plant debris; spring rain

20. 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.

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21. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.
Flat
Cap - extraction
Surface
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.

22. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
You tilt the glass so that you can look through a thinner layer of wine
Botrytis cinerea
3000

23. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Greater complexity - harmony - and the power to stimulate the emotions
Rootstocks
17
Be drier

24. How is the evaluation of color and clarity modified for red wines?
You tilt the glass so that you can look through a thinner layer of wine
Verbal structure
Colors
3-5

25. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Blanc de Noirs
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Black pepper
Less fertilization

26. 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.
Clusters
Sweet (taste) - hot (tactile)
Quality will be lower

27. Great wines are distinguished from ordinary wines by their...
The use of solar energy to snythesize sugar from carbon dioxide and water.
True
A vine's production of more crop than it can satisfactorily mature.
Greater complexity - harmony - and the power to stimulate the emotions

28. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Perception of the wines' acidity
Grape berries
Surface
Extracted at higher pressures

29. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
An intact grape skin
Dom Perignon - 1668-1715
55
You can expect increased complexity and moderated tartness.

30. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Rainfall
Distinctive flavor compounds in its grapes
35-125 parts per million
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.

31. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
Plant debris; spring rain
A sampling of bottle-fermented sparkling wines
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.
Mesoclimate

32. Which type of sherry is oxidized in the absence of flor yeast?
You tilt the glass so that you can look through a thinner layer of wine
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
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.
Oloroso

33. The 'Orange Juice Effect' is an example of
Extracted at higher pressures
Vine size
Chardonnay
A taste modifier

34. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Because they must be able to envision what the wine will be like in 2-4 years
Hydrometers
Resist spoilage
Dosage

35. Gew
Microbiological stability
Recognition Threshold
Sweet (taste) - hot (tactile)
French Colombard

36. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Taste adaptation
Funnel-shaped
Canopy dimensions
Because those procedures minimize tannin extraction as well

37. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Chardonnay and Pinot Blanc
Serious wine tasters
Greater complexity - harmony - and the power to stimulate the emotions
French Sauternes and German late-harvest Rieslings

38. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
50% as intense as full sunlight on a clear summer day
Less fertilization
One-way valves
Must

39. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Harvest sugars
Big Vine Theory
Only up to a certain point
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

40. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Vintage-dated varietal
Fewer vegetative and herbaceous odors
Bottling dates
T

41. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
Fewer vegetative and herbaceous odors
One of the most effective ways to prevent alcohol abuse
wine aroma wheel
Colorless

42. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
Less fertilization
Perception of the wines' acidity
Free-run juices
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

43. Its inherent qualities make Pinot Noir a good candidate for...
Blanc de Noirs wine production
100
Sit for several hours
Botrytis-affected fruit

44. When is the mechanism of taste dependent on saliva?
Grape composition - next year's crop - and grape berry health.
Scrupulous rinsing of glasses
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.
The total acid content increases.

45. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
Odors
Gelatin - egg whites are also used.
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.
Big Vine Theory

46. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
Methode champenoise
Quality will be lower
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.

47. Demographic studies have shown that wine drinkers are better educated and earn more than...
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Botrytis cinerea
Non-wine drinkers
Strychnine

48. _______ can be produced when press juice is fermented and then distilled.
False. To inspect a wine for color - hold it up to a white background.
Cuv
Grappa
Decreases light interception by the vineyard

49. 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...
Rainfall
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Less tart
Riddling

50. Corks come from the bark of an oak...
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav
Quercus Suber
Underground
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.