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 experience particularly important for winemakers who are blending the wines for a cuvee?
Brown
Because they must be able to envision what the wine will be like in 2-4 years
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Grassy character

2. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Because the wines blended to make the cuv
A taste modifier
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav

3. Which style of port takes on its important sensory characteristics during long barrel aging?
Portugese grape varieties
Tawny
Acetaldehyde - ethyl acetate
Recognizable varietal aroma

4. Only the ___________ are higher in alcohol content than table wines.
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.
Sparkling and sweet wine
Fortified dessert wines
Discorging

5. Winemakers taste the fortifying alcohol and match it to the wine being made because...
Sniffs
Cuv
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
Timing of the MLF

6. How is the evaluation of color and clarity modified for red wines?
You tilt the glass so that you can look through a thinner layer of wine
One-way valves
Darker colors
Blanc de Noirs wine production

7. Wine provides about how many calories per four-ounce serving?
100
Sensitivity
Premium winegrape vineyards
Fortified dessert wines

8. Thick canopies adversely affect...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

9. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Timing of the MLF
Quercus Suber
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

10. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Port
Thermal
Non-wine drinkers
Grape shoot will be uninjured

11. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Half; 75-110
Grape berries
Tiny malolactic bacteria
Clarity

12. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Sparkling and sweet wine
One place
15-18
Approximate drinkability

13. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Flavor concentration
Wild yeasts
Warmer
17

14. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Solera
Sweet (taste) - hot (tactile)
Half; 75-110
Flavor concentration

15. In 1990 - white table wines - ros
85
55
Bell pepper - eucalyptus - mint - maybe berries - cassis
A Burgundian-style wine

16. Under the right circumstances - __________ improves winegrape quality.
Irrigation
Sparkling wines
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.
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.

17. 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...
Bell pepper - eucalyptus - mint - maybe berries - cassis
Liver cirrhosis
The same name
Mesoclimate

18. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Tasting situation
Be drier
Recognition Threshold

19. _____________ is not usually sought in grapes to be used for the methode champenoise.
When they are dormant.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Recognizable varietal aroma
Baking

20. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Stuck fermentation
Water evaporation
55
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 -

21. 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.
Quality will be lower
Pinot Noir
Taste adaptation

22. Removing leaves from around grape clusters
Gelatin - egg whites are also used.
Solera
Decreases grape rots - lowers grape potassium - lowers grape pH
Three things happen: alcohol and water evaporate through the sides of the container - concentrating the wine; some oxygen dissolves in the wine - allowing oxygen-dependent maturation reactions to occur slowly; and substances - color - odor - and flav

23. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Charmat
Nitrogen fertilizer
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
Vinegar bacteria

24. Sensory stimuli in wine can also be...
True
Perception of the wines' acidity
Greater complexity - harmony - and the power to stimulate the emotions
Thermal

25. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Canopy curtain
100
Nitrogen fertilizer
Leaf pores

26. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Liver cirrhosis
Smaller
Degrees Brix
Chardonnay and Pinot Blanc

27. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
An intact grape skin
Cold-inactivated yeast
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
Portugese grape varieties

28. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Tank fermentation
Cooler
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Greater aging potential

29. When tasting dessert wines - take small sips to avoid palate fatigue
Alcohol solution
Pendant ones
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
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.

30. 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.
One-half month to 48 months
Botrytis infection
Distinctive flavor compounds in its grapes
12-18

31. 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.
Pigment content
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Very limited
Sniffs

32. Several grape clones may share...
wine aroma wheel
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 same name
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 -

33. Great wines are distinguished from ordinary wines by their...
Greater complexity - harmony - and the power to stimulate the emotions
Free-run juices
Decreases grape rots - lowers grape potassium - lowers grape pH
French Sauternes and German late-harvest Rieslings

34. 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.
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
High sugar content grapes
Degrees Brix
Tannins

35. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
Oloroso
Cold stabilization
Dosage
Transfer

36. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Half; 75-110
Cap - extraction
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Dosage

37. The grape solids in the must are called...
Cabernet Sauvignon - Napa Gamay
Pomace
Dark skinned Pinot Noir grapes
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

38. Why is harvesting Botrytis-infected fruit slow?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

39. Why has oak become the traditional aging container for wines?
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 -
Cool-regions or cool-seasons
As much as 20-30%
A Burgundian-style wine

40. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Botrytis infection
About 10 to 20 - if they are well exposed to sunlight.
Darker colors
Floral and tropical fruit segments

41. Red wines make up about __________% of the U.S. wine market during the 1980s.
You tilt the glass so that you can look through a thinner layer of wine
15-18
Pinot Noir
A vine's production of more crop than it can satisfactorily mature.

42. A typical sulfur dioxide in wine would be ______.
Reduced
Identify odors
35-125 parts per million
Dissolved carbon dioxide gas

43. Gew
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.
Tannins
55
French Colombard

44. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Blanc de Noirs
Cool - early
Sweeter

45. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
Flavor concentration
Secondary infections develop
Extraction
True

46. 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.
Sniffs
Trap the CO2 from a second alcoholic fermentation
Greater complexity - harmony - and the power to stimulate the emotions
Browning of pigments

47. Sparkling wines are a kind of table or natural wine which contain large amounts of...
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Dissolved carbon dioxide gas
Different clones
Chardonnay and Pinot Blanc

48. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Normal breathing
Secondary infections develop
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Botrytis-affected fruit

49. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
French Colombard
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.
Tasting situation
Exists above the vineyard

50. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Table wines
Concentrated by the evaporation of water
Recognition Threshold
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.