Test your basic knowledge |

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

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2. 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.
Botrytis cinerea
Charmat
Identify odors
Browning of pigments

3. The concentrated alcohol used to fortify wines is called _______.
Clear Bordeaux bottles
Cool-regions or cool-seasons
Management of the extraction during fermentation
Wine spirits

4. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Darker colors
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.
Racking
The use of solar energy to snythesize sugar from carbon dioxide and water.

5. Region I is ______ than Region V
Harvest sugars
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
Cooler
29

6. Why is producing cold stability immediately after fermentation not a concern for many red 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.
Disgorging - trap the yeast - riddling
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.
Vinegar bacteria

7. The glasses for winetastings are not...
Alcohol solution
Vine's microclimate
Pomace
Funnel-shaped

8. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.
Methode champenoise
Sauvignon Blanc and Semillon
Botrytis infection
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.

9. What additional changes occur in wines that undergo the malolactic fermentation?
False. The most important sugars in grape juice are glucose and fructose.
17
Olfactory epithelium
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

10. What textures should you expect in a young port and an old port?
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.
Vanilla
Warm - dry
Because the wines blended to make the cuv

11. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Sweet before dry
Very limited
Cold-inactivated yeast
Canopy curtain

12. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Smaller
As much as 20-30%
Be drier
Free-run juices

13. When is a wine 'dead'?
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Regions II and III
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

14. 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...
Grafting
Liver cirrhosis
Aroma - Bouquet
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.

15. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Percentage by weight of sugar in the juice
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Varietal wines
Limousin forest

16. ___________ are younger and get more brick red with age.
Stuck fermentation
Purple wines
Non-wine drinkers
True

17. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Eating the apple will bring out the acid in the wine.
Genus Saccharomyces
A sampling of bottle-fermented sparkling wines
Recognition Threshold

18. Dry white varietal wine most likely improve with bottle aging.
Some exposure to air
An intact grape skin
Chardonnay
Sauvignon Blanc and Semillon

19. Which red wine grape is preferred when grown in Region I?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Clear Bordeaux bottles
When they are dormant.
Pinot Noir

20. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Quercus Suber
Prise de mousse
Sparkling wines
Port

21. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Regions II and III
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Because they must be able to envision what the wine will be like in 2-4 years
Timing of the MLF

22. What do carbonic maceration and m
Underground
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

23. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Sensitivity
Wild yeasts

24. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Greater complexity - harmony - and the power to stimulate the emotions
Vanilla
Leaf pores
Mesoclimate

25. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Vintage-dated varietal
Pleases him or her
Methode champenoise
Sensitivity

26. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
The streams are thinner
Less tart
Perceptible varietal aromas

27. 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.
Colors
Limousin forest
Black pepper
Oloroso

28. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
Solera
Tirage
100

29. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Only up to a certain point
Malolactic fermentation
Methode champenoise
100

30. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Botrytis cinerea
Blanc de Blancs - Blanc de Noirs.
French Colombard
Wild yeasts

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

32. When are grape plants most resistant to low temperatures?
A sampling of bottle-fermented sparkling wines
When they are dormant.
Funnel-shaped
Liver cirrhosis

33. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Perpendicular
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
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.

34. Botrytis can penetrate...
3000
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Subtract 50 degrees from the day's average temperature.
An intact grape skin

35. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
Perception of the wines' acidity
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.
Grassy character
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.

36. What might lead you to have more olfactory fatigue while tasting red wines?
The streams are thinner
Quercus Suber
Soil surface area
Their higher alcohol contents and stronger odors.

37. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Cardiovascular mortality
Quality will be lower
Sweet (taste) - hot (tactile)
One-way valves

38. 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.
Stronger acidity
Sensitivity
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.
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.

39. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Cool - early
Mesoclimate
Vanilla
Blanc de Noirs

40. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Table wines
Amontillados

41. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Alcohol solution
Low lying areas
Distinctive flavor compounds in its grapes
Bottling dates

42. 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.
Microbiological stability
Clusters
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Cool - early

43. What is the 'retro nasal route'?

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44. How does a vineyardist determine leaf layer number?

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45. Which is a botanical pesticide?
Strychnine
Fortified dessert wines
Blanc de Blancs - Blanc de Noirs.
Hedonic quality

46. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
False. To inspect a wine for color - hold it up to a white background.
Cloudy
Blanc de Noirs
Tranquilizers

47. In the earliest - ancient Mediterranean civilizations wine was the drink of...
The priesthood and of the wealthy
False. Champagne may only be used for wines produced in the Champagne district of France.
35-125 parts per million
Cool-regions or cool-seasons

48. 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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49. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Cool - early
Amontillados
Methode champenoise
Free-run juices

50. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Canopy dimensions
Surface
Approximate drinkability