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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. 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 ______.
Quercus Suber
Eating the apple will bring out the acid in the wine.
Cream
Methode champenoise

2. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Hold the wine against a white background
Dom Perignon - 1668-1715
Without perceptible sweetness and with an aroma which has an element that is like roses
Charmat

3. What changes would you expect when white wines age in the bottle?
Blanc de Noirs wine production
Carbonic Maceration
Sparkling and sweet wine
You can expect increased complexity and moderated tartness.

4. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Alcohol solution
Sauvignon Blanc and Semillon
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.

5. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Smaller barrels
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Alcohol solution
Warmer

6. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Four months
Acetaldehyde - ethyl acetate
Gew
Merlot

7. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sulfite-sensitive - steroid-dependent asthmatics
Sauvignon Blanc
T
Varietal character

8. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Canopy dimensions
False. Many organic growers use pesticides.
Reduces fruitiness

9. What is reserve wine and how is it used in methode champenoise sparkling wine production?
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.
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.
One of the most effective ways to prevent alcohol abuse
Reserve wines are blends of still wines from previous vintages which are added to cuv

10. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Brown
Sherries
Hydrometers
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.

11. When is a wine 'dead'?
Different clones
Fewer vegetative and herbaceous odors
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Smaller barrels

12. The 'Orange Juice Effect' is an example of
Asti Spumante
A taste modifier
Dom Perignon - 1668-1715
White Riesling

13. Thick canopies adversely affect...

14. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.
Carbonic Maceration
When they are dormant.
Red wines from grape to bottle
Percentage by weight of sugar in the juice

15. Which red wine is most likely to be aged in French Oak?
Less tart
Darker colors
Pinot Noir
Climate.

16. Our appreciation of wines is mainly due to their...
Cloudy
Sensation
False. To inspect a wine for color - hold it up to a white background.
Odors

17. 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
Limousin forest
Sauvignon Blanc and Semillon
Concentrated by the evaporation of water
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

18. Legumes add ___________ to the soil which will invigorate the vine.
Nitrogen fertilizer
Canopy curtain
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

19. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Decreases light interception by the vineyard
Intense fruit aromas
Trap the CO2 from a second alcoholic fermentation
Sparkling and sweet wine

20. Which item on the list below is not perceived in wine with our sense of touch?
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
Acidity
One-way valves
False. Champagne may only be used for wines produced in the Champagne district of France.

21. Leaves export ______ to developing grapes
Browning of pigments
Quercus Suber
Vine size
Sugars

22. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
True
Reserve wines are blends of still wines from previous vintages which are added to cuv
False. Many organic growers use pesticides.
False. To inspect a wine for color - hold it up to a white background.

23. 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.
Sulfite-sensitive - steroid-dependent asthmatics
Warmer
Aroma - Bouquet
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

24. 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.

25. 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.
Botrytis infection
Free-run juices
Quality will be lower
The total acid content increases.

26. You have been hired by Ch
Must
Acetaldehyde - ethyl acetate
12-18
Less fertilization

27. The higher the alcohol content of a wine...
The streams are thinner
Discorging
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Bitterness

28. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Odors
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Greater aging potential
Wild yeasts

29. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Table wines
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Positive structural organoleptic elements
Aging in oak containers

30. Corks come from the bark of an oak...
Quercus Suber
Hold the wine against a white background
Liver cirrhosis
Intense fruit aromas

31. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
White Zinfandel
Subtract 50 degrees from the day's average temperature.
Cabernet Sauvignon - Napa Gamay
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.

32. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Reduced
55
Chardonnay and Pinot Blanc
Three

33. The process of collecting yeast for removal is...
Decreases grape rots - lowers grape potassium - lowers grape pH
Riddling
Tank fermentation
Leaf pores

34. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
White Riesling
Varietal wines
Harvest sugars
Table wines

35. Which red wine grape is preferred when grown in Region I?
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.
Bitterness
Sensation
Pinot Noir

36. 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...
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.
Liver cirrhosis
Limousin forest
Press juice

37. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Dark skinned Pinot Noir grapes
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Reduces fruitiness
Fewer vegetative and herbaceous odors

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

39. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
You can expect increased complexity and moderated tartness.
Recognition Threshold
Dom Perignon - 1668-1715
The Muscats

40. Leaf-roll virus is spread by...
Big Vine Theory
Cold-inactivated yeast
Grafting
Sugars

41. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Timing of the MLF
FAS
Less fertilization
Clarity

42. How does a vineyardist determine leaf layer number?

43. 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.
Amontillados
White Zinfandel
15-18
Browning of pigments

44. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Greater aging potential
Only up to a certain point
Dark skinned Pinot Noir grapes

45. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.
Leaf pores
You can expect increased complexity and moderated tartness.
Microbiological stability
Degrees Brix

46. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
Grappa
Eating the apple will bring out the acid in the wine.
wine aroma wheel

47. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Bottling dates
Sparkling wines
Vinegar bacteria
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

48. Under which aging conditions will the components of the wine in a barrel become concentrated?
Sparkling wines
You tilt the glass so that you can look through a thinner layer of wine
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Fortified dessert wines

49. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Acetaldehyde - ethyl acetate
Genus Saccharomyces
Wine
Cloudy

50. What factors are important for slower bottle aging?
Sweeter
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Subtract 50 degrees from the day's average temperature.
Olfactory epithelium