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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. The number of vines per acre in the Mosel region is about
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
3000
New World vineyards
Normal breathing

2. 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
New World vineyards
Limousin forest
Distinctive flavor compounds in its grapes
Salty

3. 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.
Botrytis cinerea
Different clones
Sparkling wines
Wine spirits

4. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Brown
High sugar content grapes
Yields increase
Acetaldehyde - ethyl acetate

5. The people who should be most concerned about sulfites in wine are...
Sulfite-sensitive - steroid-dependent asthmatics
Normal breathing
Water evaporation
High sugar content grapes

6. Leaf layer numbers are about the same in...
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Premium winegrape vineyards
Cap - extraction
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

7. 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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8. Leaves in deep shade...
Leaf pores
Use sugars synthesized by illuminated leaves
Concentrated by the evaporation of water
Grappa

9. The juice of Zinfandel and most other red wine grapes is...
Colorless
Grape composition - next year's crop - and grape berry health.
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.
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.

10. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Cap - extraction
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
Acidity
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.

11. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
Sniffs
A taste modifier
Dom Perignon - 1668-1715
Inhaled air

12. Pick the worst wine on this list for bottle aging...
White Zinfandel
Blanc de Noirs
Cold stabilization
Distinctive flavor compounds in its grapes

13. Weather refers to the...
Percentage by weight of sugar in the juice
Climate.
About 10 to 20 - if they are well exposed to sunlight.
Chardonnay

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...
Water evaporation
Sensation
Liver cirrhosis
Dissolved carbon dioxide gas

15. Roonstocks are used to control...
Perception of the wines' acidity
Vine size
Thermal
Gelatin - egg whites are also used.

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.
Surface
Perceptible varietal aromas
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Soil surface area

17. 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.
True
Canopy dimensions
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.
About 50% of people

18. When are grape plants most resistant to low temperatures?
When they are dormant.
Dark skinned Pinot Noir grapes
Strychnine
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

19. 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.
Sweeter
True
Tirage
17

20. Overall quality in red wines is correlated with total color and...
You can expect increased complexity and moderated tartness.
Bell pepper - eucalyptus - mint - maybe berries - cassis
Pigment content
Less fertilization

21. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
Conventional - yeast-catalyzed alcoholic fermentation
Intense fruit aromas
T
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

22. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Pinot Noir
Thermal
Greater complexity - harmony - and the power to stimulate the emotions
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.

23. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Vine's microclimate
Cardiovascular mortality
False. To inspect a wine for color - hold it up to a white background.

24. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
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.
The streams are thinner
Tasting situation
Degrees Brix

25. Great wines are distinguished from ordinary wines by their...
Greater complexity - harmony - and the power to stimulate the emotions
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Blended
Must

26. At a gross level we are most sensitive to which taste quality?
Hold the wine against a white background
Baking
Stronger acidity
Bitterness

27. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Four months
Darker colors
Rainfall

28. Sediments in wine tanks are called...
80-90 degrees F
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
;lees
Irrigation

29. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Racking
Amontillados
Blended
Yields increase

30. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Cuv
Botrytis cinerea
Perpendicular
Tranquilizers

31. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Canopy thickness
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Secondary infections develop
2-4 years

32. The concentrated alcohol used to fortify wines is called _______.
Amontillados
Clusters
Sugars
Wine spirits

33. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
Irrigation
White Zinfandel
When they are dormant.
Clear Bordeaux bottles

34. In some cases quality increases as...
Body
Yields increase
Blended
12-18

35. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Wild yeasts
Wine
Grappa

36. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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37. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Grape shoot will be uninjured
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Warmer
Aging in oak containers

38. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
French Sauternes and German late-harvest Rieslings
True
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
Sauvignon Blanc

39. 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.
1-2 glasses daily
Sensation
Limousin forest
Browning of pigments

40. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
The total acid content increases.
Varietal wines
False. The most important sugars in grape juice are glucose and fructose.
Approximate drinkability

41. Define 'canes'
Vine's microclimate
Recognition Threshold
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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.

42. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Purple wines
Sweeter
Identify odors
Floral and tropical fruit segments

43. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Because the wines blended to make the cuv
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
Soil surface area
22.9 degrees Brix - .80 total acid

44. A _____________ is one that stops by itself before all the glucose has been used up.
FAS
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
Table wines
Stuck fermentation

45. The malolactic fermentation (MLF) is used in...
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.
Climate.
Cool-regions or cool-seasons
Because they must be able to envision what the wine will be like in 2-4 years

46. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Table wines
Be drier
Leaf pores
Strychnine

47. 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.
Cloudy
Harvest sugars
Grassy character
Sniffs

48. The glasses for winetastings are not...
Recognition Threshold
Perceptible varietal aromas
Red wines from grape to bottle
Funnel-shaped

49. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
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.
Less tart
Bitterness
Resist spoilage

50. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Alcohol solution
wine aroma wheel
Positive structural organoleptic elements
Shoots that grew in summer are termed canes after they lose their leaves in winter.