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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. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
100
Amontillados
True
Riddling

2. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
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.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
50% as intense as full sunlight on a clear summer day

3. The people who should be most concerned about sulfites in wine are...
Distinctive flavor compounds in its grapes
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Pigment content
Sulfite-sensitive - steroid-dependent asthmatics

4. When judging the appearance of wines - the taster evaluates their
One of the most effective ways to prevent alcohol abuse
Clarity
True
Aroma - Bouquet

5. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Pleases him or her
Botrytis cinerea
Non-wine drinkers

6. Which is a botanical pesticide?
Verbal structure
Strychnine
2-4 years
Fewer vegetative and herbaceous odors

7. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
You can expect increased complexity and moderated tartness.
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.
Warmer
Fortified dessert wines

8. 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...
Secondary infections develop
Sweeter
Genus Saccharomyces
Red wines from grape to bottle

9. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
The use of solar energy to snythesize sugar from carbon dioxide and water.
Sit for several hours
Cold-inactivated yeast
Cold stabilization

10. The malolactic fermentation (MLF) is used in...
Trap the CO2 from a second alcoholic fermentation
Cool-regions or cool-seasons
Cloudy
Sweeter

11. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Only up to a certain point
Bell pepper - eucalyptus - mint - maybe berries - cassis
Harvest sugars
Table wines

12. Are spurs longer or shorter than canes?
Transfer
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
3-5
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

13. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Smooth
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Without perceptible sweetness and with an aroma which has an element that is like roses
High sugar content grapes

14. 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
Cap - extraction
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.
Moderate drinking and breast cancer
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

15. 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.
Reduces fruitiness
High sugar content grapes
Tobacco - coffee - chocolate - soy
Sniffs

16. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
15-18
Specific anosmia
Shoots that grew in summer are termed canes after they lose their leaves in winter.

17. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Extraction
Alcohol solution
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.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

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

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19. The grape solids in the must are called...
Pomace
Sweeter
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.
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.

20. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...
Clarity
Softer tannins
Inhaled air
Riddling

21. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
False. Both total acid concentration and acid strength decrease.
Blanc de Blancs - Blanc de Noirs.
Tobacco - coffee - chocolate - soy
Sniffs

22. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Harvest sugars
Smaller
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

23. The canopy surface area should not exceed twice the...
Soil surface area
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
One place
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

24. Leaf layer numbers are about the same in...
Recognizable varietal aroma
Premium winegrape vineyards
Sweet (taste) - hot (tactile)
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

25. 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.
Red wines from grape to bottle
Rootstocks
True
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

26. In regards to winemaking - what is the hazard of treating grapes with sulfur?
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
Varietal character
Clear Bordeaux bottles
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

27. 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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28. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Fining
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.
Tasting situation
Extraction

29. Sediments in wine tanks are called...
Varietal wines
Timing of the MLF
Canopy thickness
;lees

30. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
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
Recognizable varietal aroma
Sulfite-sensitive - steroid-dependent asthmatics

31. Leaves in deep shade...
Extracted at higher pressures
Use sugars synthesized by illuminated leaves
80-90 degrees F
60-95

32. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
True
Half; 75-110
Varietal character
Blanc de Noirs

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

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34. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
17
The Muscats
Cap - extraction
Shoots that grew in summer are termed canes after they lose their leaves in winter.

35. The climate of the vineyard is called a...
60-95
Mesoclimate
Varietal character
Sulfite-sensitive - steroid-dependent asthmatics

36. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
;lees
50% as intense as full sunlight on a clear summer day
Premium winegrape vineyards
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

37. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Methode champenoise
Quercus Suber
Canopy curtain
Clarity

38. In 1990 - white table wines - ros
85
Fortified dessert wines
Positive structural organoleptic elements
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

39. California wineries age their red wines ________ months in the bottle before releasing them.
One-half month to 48 months
Gew
About 10 to 20 - if they are well exposed to sunlight.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

40. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.
False. To inspect a wine for color - hold it up to a white background.
Non-wine drinkers
Crushing
35-125 parts per million

41. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
As much as 20-30%
Aroma - Bouquet
Cream

42. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Crushing
Vinegar bacteria
55
When they are dormant.

43. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Blended
T
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Varietal character

44. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Free-run juices
The priesthood and of the wealthy
Nitrogen fertilizer
Tasting situation

45. 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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46. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Greater complexity - harmony - and the power to stimulate the emotions
Table 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.
False. To inspect a wine for color - hold it up to a white background.

47. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
Specific anosmia
Yields increase
Portugese grape varieties
You tilt the glass so that you can look through a thinner layer of wine

48. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Use sugars synthesized by illuminated leaves
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.
Sherries
Cloudy

49. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
2-4 years
Fortified dessert wines
Soil surface area
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

50. Which type of sherry is oxidized in the absence of flor yeast?
Mesoclimate
Oloroso
Sugars
Non-wine drinkers