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 curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Sherries
Cabernet Sauvignon - Napa Gamay
50% as intense as full sunlight on a clear summer day
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.


2. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
Hold the wine against a white background
Wine spirits
One unit increase in photosynthetic rate
Approximate drinkability


3. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Approximate drinkability
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Grape berries
Half; 75-110


4. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
Aroma - Bouquet
Amontillados
Cardiovascular mortality
A sampling of bottle-fermented sparkling wines


5. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
1-2 glasses daily
Cold stabilization
Irrigation
Plant debris; spring rain


6. Thick canopies adversely affect...

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7. 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...
Smaller barrels
Secondary infections develop
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
Cap - extraction


8. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
Vintage-dated varietal
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Portugese grape varieties
Limousin forest


9. 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
Gew
Tawny
Grafting
Moderate drinking and breast cancer


10. 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.
Vine's microclimate
Reserve wines are blends of still wines from previous vintages which are added to cuv
Extracted at higher pressures
White Riesling


11. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
One of the most effective ways to prevent alcohol abuse
17
15-18
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


12. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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13. Which tasting order would place the second wine at a disadvantage?
Sweet before dry
;lees
Quality will be lower
Gew


14. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Concentrated by the evaporation of water
When they are dormant.
Olfactory epithelium
True


15. When is a wine 'dead'?
22.9 degrees Brix - .80 total acid
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
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Sherries


16. 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
2-4 years
Cabernet Sauvignon - Napa Gamay
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.


17. 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...
Sugar and acid composition
Sensation
50% as intense as full sunlight on a clear summer day
Less tart


18. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.
Rainfall
Sniffs
The streams are thinner
Only up to a certain point


19. What is photosynthesis?
Reduced
True
The use of solar energy to snythesize sugar from carbon dioxide and water.
Harvest sugars


20. California has more ____________ than Region 1 acres.
Low lying areas
Odors
More Region V acres
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.


21. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Low lying areas
Underground
Tawny
85


22. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Tobacco - coffee - chocolate - soy
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.
Tirage


23. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Botrytis-affected fruit
Quality will be lower
Fining
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.


24. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Solera
New World vineyards
You can expect increased complexity and moderated tartness.
Big Vine Theory


25. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Dosage
Pleases him or her
Their higher alcohol contents and stronger odors.
Black pepper


26. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se
Free-run juices
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.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
True


27. The alcoholic fermentation in red wine production is _________________ than for white wine production.
One-half month to 48 months
Greater aging potential
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Some exposure to air


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

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29. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
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.
Extraction
One-way valves


30. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Strychnine
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.
Amontillados
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.


31. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Because those procedures minimize tannin extraction as well
New World vineyards
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Very limited


32. A wine with inadequate body would not be correctly described as...
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.
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 -
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.
Flat


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

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34. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Climate.
Smaller barrels
One-way valves


35. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Carbonic Maceration
Tirage
Some exposure to air
Tank fermentation


36. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Gew
Management of the extraction during fermentation
Wine spirits
The priesthood and of the wealthy


37. Botrytis-affected dessert wines made in California are modelled after...
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.
Sweet (taste) - hot (tactile)
French Sauternes and German late-harvest Rieslings
;lees


38. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Racking
Clarity
Smaller barrels


39. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Wine
Merlot
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.


40. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
Aroma - Bouquet
Harvest sugars
Sweet (taste) - hot (tactile)
Colors


41. Are spurs longer or shorter than canes?
Timing of the MLF
Decreases grape rots - lowers grape potassium - lowers grape pH
Riddling
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.


42. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
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.
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.
Perpendicular
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.


43. Sherries referred to as ______ will have 7.5-10% sugar
False. Many organic growers use pesticides.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Cream
Cooler


44. 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...
A sampling of bottle-fermented sparkling wines
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
Water evaporation
Taste adaptation


45. Pinot Noir is less likely to be ________ than other red wines.
3000
Blended
Sherries
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


46. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Grape composition - next year's crop - and grape berry health.
Reduced
Varietal character


47. The number of vines per acre in the Mosel region is about
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.
3000
Approximate drinkability
Cool-regions or cool-seasons


48. How is the evaluation of color and clarity modified for red wines?
Perception of the wines' acidity
Eating the apple will bring out the acid in the wine.
Sugar and acid composition
You tilt the glass so that you can look through a thinner layer of wine


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

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50. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Brown
The use of solar energy to snythesize sugar from carbon dioxide and water.
Fortified wines
Warmer