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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. Grape shoots emerge from...
One-way valves
Taste adaptation
Sweet before dry
Nodes

2. What is the purpose of flower cluster removal?
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 -
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
To prevent overcropping and its accompanying loss of grape quality.
Smaller

3. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
A vine's production of more crop than it can satisfactorily mature.
Eating the apple will bring out the acid in the wine.
Riddling

4. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Perpendicular
Clear Bordeaux bottles
50% as intense as full sunlight on a clear summer day
Clarity

5. Dessert wines are served in ____________ portions than table wines.
55
;lees
Smaller
Cold-inactivated yeast

6. 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
Crushing
When they are dormant.
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

7. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Cold stabilization
Disgorging - trap the yeast - riddling
Percentage by weight of sugar in the juice
Some exposure to air

8. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Nitrogen fertilizer
Tank fermentation
Solera
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

9. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
Bitterness
Clusters
Colors
Grape composition - next year's crop - and grape berry health.

10. 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.
85
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Pinot Noir
Aging in oak containers

11. The most important step in red wine production for determining the style of a wine.
Warmer
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.
Management of the extraction during fermentation
Inhaled air

12. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...
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.
Wild yeasts
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
One unit increase in photosynthetic rate

13. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Port
Perceptible varietal aromas
Grassy character
Charmat

14. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.
Browning of pigments
Because the wines blended to make the cuv
You tilt the glass so that you can look through a thinner layer of wine
French Sauternes and German late-harvest Rieslings

15. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Four months
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.
Different clones
Be drier

16. 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.
Canopy curtain
Fining
Surface
;lees

17. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.
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.
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
Aroma - Bouquet
Bell pepper - eucalyptus - mint - maybe berries - cassis

18. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
New World vineyards
Colors
Bottling dates
Fortified dessert wines

19. 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.
T
Sensitivity
Prise de mousse
Their higher alcohol contents and stronger odors.

20. Which taste quality is very rare in wines?
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.
Sauvignon Blanc
Bell pepper - eucalyptus - mint - maybe berries - cassis
Salty

21. 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?
Hedonic quality
Pinot Noir
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Without perceptible sweetness and with an aroma which has an element that is like roses

22. A wine with inadequate body would not be correctly described as...
Flat
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
Olfactory sensitivity
Grape composition - next year's crop - and grape berry health.

23. _______ can be produced when press juice is fermented and then distilled.
29
Grape berries
Grappa
Nodes

24. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
As much as 20-30%
Fining
2-4 years

25. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.
False. Champagne may only be used for wines produced in the Champagne district of France.
Disgorging - trap the yeast - riddling
One-way valves
Dissolved carbon dioxide gas

26. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Dissolved carbon dioxide gas
Portugese grape varieties
15-18
Grape berries

27. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Thermal
Fewer vegetative and herbaceous odors
Cooler
Vine size

28. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
Red wines from grape to bottle
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Dom Perignon - 1668-1715

29. Women are more able to learn to _________ than men.
Identify odors
3-5
Neutral
Wine spirits

30. When judging the appearance of wines - the taster evaluates their
Smooth
Portugese grape varieties
Sensation
Clarity

31. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
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.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Quality will be lower
Acetaldehyde - ethyl acetate

32. Define 'canes'
Fewer vegetative and herbaceous odors
The Muscats
One-way valves
Shoots that grew in summer are termed canes after they lose their leaves in winter.

33. 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
Quercus Suber
Wine
New World vineyards
Must

34. How is the evaluation of color and clarity modified for red wines?
Tawny
Specific anosmia
Darker colors
You tilt the glass so that you can look through a thinner layer of wine

35. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
Smooth
Yields increase
One-half month to 48 months

36. ___________ are also referred to as natural wines and contain 14% alcohol or less.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Charmat
Table wines
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. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Plant debris; spring rain
Vanilla
29
Tannins

38. You lost your job when Ch
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Colorless
3-5
Recognizable varietal aroma

39. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Port
Vinegar bacteria
Floral and tropical fruit segments
Fortified dessert wines

40. 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
Aging in oak containers
Because the wines blended to make the cuv
Vine's microclimate
Vinegar bacteria

41. California wineries age their red wines ________ months in the bottle before releasing them.
Irrigation
One-half month to 48 months
Subtract 50 degrees from the day's average temperature.
Odors

42. 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.
Crushing
One of the most effective ways to prevent alcohol abuse
Funnel-shaped
Degrees Brix

43. Which red wine is most likely to be aged in French Oak?
Pinot Noir
False. Champagne may only be used for wines produced in the Champagne district of France.
Flavor concentration
Grassy character

44. Several grape clones may share...
Merlot
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.
The same name
Blended

45. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Scrupulous rinsing of glasses
Salty
Blanc de Noirs
A vine's production of more crop than it can satisfactorily mature.

46. When tasting dessert wines - take small sips to avoid palate fatigue
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Floral and tropical fruit segments
Smaller barrels
Neutral

47. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Neutral
False. To inspect a wine for color - hold it up to a white background.
Sparkling wines
When they are dormant.

48. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Climate.
Percentage by weight of sugar in the juice
Tirage
Perceptible varietal aromas

49. The malolactic fermentation (MLF) is used in...
Fortified wines
Reduces fruitiness
Cool-regions or cool-seasons
17

50. Dry white varietal wine most likely improve with bottle aging.
Chardonnay
Olfactory sensitivity
A taste modifier
Sauvignon Blanc