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. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Table wines
A taste modifier
False. To inspect a wine for color - hold it up to a white background.
Water evaporation


2. 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.
Monoterpenes
Crushing
Recognition Threshold
On the tongue's top surface


3. Its inherent qualities make Pinot Noir a good candidate for...
Blanc de Noirs wine production
Because the wines blended to make the cuv
Monoterpenes
Softer tannins


4. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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5. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sauvignon Blanc
Microbiological stability
Soil surface area
Gew


6. Pick the worst wine on this list for bottle aging...
Methode champenoise
White Zinfandel
Because they must be able to envision what the wine will be like in 2-4 years
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.


7. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
The priesthood and of the wealthy
Inhaled air
Cooler
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.


8. How does a vineyardist determine leaf layer number?

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9. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Cool - early
New World vineyards
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.
Vine size


10. Dessert wines are served in ____________ portions than table wines.
Dosage
Body
Smaller
Aroma - Bouquet


11. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Tank fermentation
Blanc de Blancs - Blanc de Noirs.
Colorless
Clarity


12. Red wines make up about __________% of the U.S. wine market during the 1980s.
Grassy character
You can expect increased complexity and moderated tartness.
Different clones
15-18


13. _____________ (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.
22.9 degrees Brix - .80 total acid
Fining agents
Mesoclimate
A Burgundian-style wine


14. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Blanc de Blancs - Blanc de Noirs.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.


15. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
Positive structural organoleptic elements
Crop-bearing shoots
Scrupulous rinsing of glasses
Moderate drinking and breast cancer


16. Are spurs longer or shorter than canes?
Blanc de Noirs
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
The same name
Cap - extraction


17. __________ give wines more oak flavor.
True
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 -
Reserve wines are blends of still wines from previous vintages which are added to cuv
Smaller barrels


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

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19. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Blanc de Noirs
To prevent overcropping and its accompanying loss of grape quality.
Less fertilization
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.


20. Pinot Noir is fermented at...
Brown
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
3-5
80-90 degrees F


21. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
False. The most important sugars in grape juice are glucose and fructose.
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.
Botrytis infection
Sugar and acid composition


22. 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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23. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
wine aroma wheel
Grape berries
Dark skinned Pinot Noir grapes
Sparkling and sweet wine


24. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Pinot Noir
Cooler
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.


25. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Botrytis-affected fruit
Oloroso
Vinegar bacteria
Tiny malolactic bacteria


26. Imported sparkling wine makes up about ______% of the U.S. market.
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.
29
Nitrogen fertilizer
Rainfall


27. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Sniffs
.05%
Decreases light interception by the vineyard
Botrytis cinerea


28. What might lead you to have more olfactory fatigue while tasting red wines?
Microbiological stability
Their higher alcohol contents and stronger odors.
3000
Cold stabilization


29. Women are more able to learn to _________ than men.
Blended
Identify odors
FAS
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.


30. Canopy management affects the...

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31. 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.
Degrees Brix
Thermal
Canopy curtain
Sparkling wines


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

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33. What is the purpose of flower cluster removal?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Racking
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
To prevent overcropping and its accompanying loss of grape quality.


34. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
True
About 50% of people
Harvest sugars
Clusters


35. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Portugese grape varieties
Perceptible varietal aromas
One-way valves
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.


36. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Cool - early
Canopy dimensions
Extracted at higher pressures
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


37. 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...
Smaller
Cold-inactivated yeast
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.
Because the wines blended to make the cuv


38. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Neutral
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
True
Charmat


39. Growers control phylloxera by means of
French Sauternes and German late-harvest Rieslings
Rootstocks
Microbiological stability
Grassy character


40. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
An intact grape skin
Because the wines blended to make the cuv
Flavor concentration
Vintage-dated varietal


41. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Nitrogen fertilizer
Greater aging potential
Perpendicular


42. 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...
Serious wine tasters
Tiny malolactic bacteria
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Verbal structure


43. Which is the most common method of producing sparkling wines?
Underground
Trap the CO2 from a second alcoholic fermentation
50% as intense as full sunlight on a clear summer day
True


44. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Canopy dimensions
Sit for several hours
Grappa
Hold the wine against a white background


45. The climate of the vineyard is called a...
Mesoclimate
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
False. Many organic growers use pesticides.
Varietal character


46. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Subtract 50 degrees from the day's average temperature.
Alcohol solution
Disgorging - trap the yeast - riddling
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.


47. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Tawny
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
Tobacco - coffee - chocolate - soy
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.


48. Demographic studies have shown that wine drinkers are better educated and earn more than...
Non-wine drinkers
Limousin forest
Purple wines
Funnel-shaped


49. 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...
Racking
Colorless
Secondary infections develop
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.


50. 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.
Premium winegrape vineyards
True
Acetaldehyde - ethyl acetate
Cool - early