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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. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Free-run juices
Fortified wines
Be drier
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.

2. Canopy management affects the...

3. About how much of a cuv
Rainfall
Botrytis infection
As much as 20-30%
Sensitivity

4. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
One of the most effective ways to prevent alcohol abuse
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.
Underground
New World vineyards

5. 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
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.
Aging in oak containers
Amontillados
You can expect increased complexity and moderated tartness.

6. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
;lees
Blanc de Blancs - Blanc de Noirs.
Asti Spumante
Microbiological stability

7. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
100
Warm - dry
True
Perceptible varietal aromas

8. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
A Burgundian-style wine
Secondary infections develop
Degrees Brix
wine aroma wheel

9. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Very limited
Be drier
Grassy character
Mesoclimate

10. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Acidity
Fining
Dosage
Sugars

11. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Grape berries
Varietal character
17
Hydrometers

12. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?
Low lying areas
Without perceptible sweetness and with an aroma which has an element that is like roses
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Cap - extraction

13. Its inherent qualities make Pinot Noir a good candidate for...
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Blanc de Noirs wine production
Pomace
French Sauternes and German late-harvest Rieslings

14. 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

15. What is the 'retro nasal route'?

16. Several grape clones may share...
Sniffs
On the tongue's top surface
The same name
Recognizable varietal aroma

17. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

18. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Salty
Sauvignon Blanc
Tasting situation
Cold stabilization

19. Legumes add ___________ to the soil which will invigorate the vine.
Trap the CO2 from a second alcoholic fermentation
T
Port
Nitrogen fertilizer

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

21. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Vintage-dated varietal
False. Champagne may only be used for wines produced in the Champagne district of France.
One-way valves
Recognition Threshold

22. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Merlot
Sauvignon Blanc and Semillon
Different clones
Sweeter

23. What three things happen when wines age in oak barrels?
Sit for several hours
Colors
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
Sweet before dry

24. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
50% as intense as full sunlight on a clear summer day
Blanc de Noirs wine production
Hold the wine against a white background
Perpendicular

25. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
12-18
Charmat
Irrigation
Varietal character

26. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Dom Perignon - 1668-1715
Different clones
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.
Greater complexity - harmony - and the power to stimulate the emotions

27. In order to make sparkling wine you need to build a winery for the _______________ process.
Tank fermentation
French Sauternes and German late-harvest Rieslings
Cap - extraction
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.

28. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Blanc de Noirs
Because the wines blended to make the cuv
Carbonic Maceration
Port

29. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Varietal wines
Hedonic quality
Secondary infections develop
Half; 75-110

30. 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?
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.
Gew
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
The streams are thinner

31. Our appreciation of wines is mainly due to their...
False. Many organic growers use pesticides.
Odors
Positive structural organoleptic elements
Moderate drinking and breast cancer

32. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Tobacco - coffee - chocolate - soy
Varietal wines
New World vineyards
Use sugars synthesized by illuminated leaves

33. Explain why severe pruning decreases crop size.

34. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Warm - dry
Percentage by weight of sugar in the juice
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.
Purple wines

35. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Cloudy
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Aging in oak containers
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

36. 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...
False. Many organic growers use pesticides.
Cloudy
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Less tart

37. You lost your job when Ch
As much as 20-30%
Fining
3-5
Sparkling wines

38. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Smaller barrels
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.
Be drier
Grape shoot will be uninjured

39. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Gelatin - egg whites are also used.
Hold the wine against a white background
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
False. Many organic growers use pesticides.

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

41. Under which aging conditions will the components of the wine in a barrel become concentrated?
On the tongue's top surface
Greater complexity - harmony - and the power to stimulate the emotions
17
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

42. What is overcropping?

43. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sauvignon Blanc
Sauvignon Blanc
Grape berries
False. To inspect a wine for color - hold it up to a white background.

44. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
;lees
Pinot Noir
Because they will age through one or two winters at the winery before bottling the cooling that occurs will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.

45. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Vinegar bacteria
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
1-2 glasses daily
Monoterpenes

46. 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.
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.
Chardonnay and Pinot Blanc
True
Perception of the wines' acidity

47. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
Purple wines
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Clarity

48. Red wines often benefit from ______________ after fermentation and during barrel aging.
Extracted at higher pressures
Some exposure to air
Identify odors
Sparkling wines

49. Which red wine is most likely to be aged in French Oak?
Tirage
Pinot Noir
Crushing
A Burgundian-style wine

50. A typical sulfur dioxide in wine would be ______.
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Neutral
35-125 parts per million
Botrytis cinerea