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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. When tasting dessert wines - take small sips to avoid palate fatigue
Body
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Cold-inactivated yeast
Varietal wines

2. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Thermal
Percentage by weight of sugar in the juice
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.
Press juice

3. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Some exposure to air
Sauvignon Blanc
Sparkling wines
Cap - extraction

4. 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.
Tranquilizers
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
Degrees Brix
Pleases him or her

5. 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.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Use sugars synthesized by illuminated leaves
Harvest sugars

6. Which is a botanical pesticide?
Chardonnay
Disgorging - trap the yeast - riddling
Strychnine
Funnel-shaped

7. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
On the tongue's top surface
To prevent overcropping and its accompanying loss of grape quality.
Vinegar bacteria
The use of solar energy to snythesize sugar from carbon dioxide and water.

8. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
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
High sugar content grapes
15-18
Cooler

9. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sauvignon Blanc
You tilt the glass so that you can look through a thinner layer of wine
Irrigation
Varietal character

10. Which red wine is most likely to be aged in French Oak?
Moderate drinking and breast cancer
Pinot Noir
Genus Saccharomyces
Botrytis-affected fruit

11. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Blanc de Blancs - Blanc de Noirs.
About 50% of people
55
;lees

12. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Tawny
Scrupulous rinsing of glasses
Grape berries
Riddling

13. 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.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Cooler
wine aroma wheel
Crushing

14. In 1990 - white table wines - ros
85
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Brown
Positive structural organoleptic elements

15. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Be drier
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Trap the CO2 from a second alcoholic fermentation

16. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
Olfactory epithelium
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
Grape shoot will be uninjured

17. Removing leaves from around grape clusters
Decreases grape rots - lowers grape potassium - lowers grape pH
False. The most important sugars in grape juice are glucose and fructose.
.05%
White Riesling

18. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
Approximate drinkability
Microbiological stability
Nitrogen fertilizer
Oloroso

19. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
Dom Perignon - 1668-1715
Pleases him or her
Fining agents
Because those procedures minimize tannin extraction as well

20. 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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21. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
Black pepper
Eating the apple will bring out the acid in the wine.
Genus Saccharomyces

22. The climate of the vineyard is called a...
Mesoclimate
Purple wines
Pigment content
White Zinfandel

23. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
One of the most effective ways to prevent alcohol abuse
Greater aging potential
Dissolved carbon dioxide gas
Dom Perignon - 1668-1715

24. 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.
True
False. Both total acid concentration and acid strength decrease.
Sweet (taste) - hot (tactile)
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

25. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Specific anosmia
Clarity
True
Timing of the MLF

26. A wine with inadequate body would not be correctly described as...
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
Half; 75-110
Flat
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

27. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
Floral and tropical fruit segments
Plant debris; spring rain
Scrupulous rinsing of glasses
Extraction

28. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Blended
Stronger acidity
Resist spoilage
One-way valves

29. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Timing of the MLF
Fewer vegetative and herbaceous odors
Press juice
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

30. Which item on the list below is not perceived in wine with our sense of touch?
Big Vine Theory
Colorless
Acidity
Serious wine tasters

31. When are grape plants most resistant to low temperatures?
Sauvignon Blanc and Semillon
Darker colors
When they are dormant.
Odors

32. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Flat
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.
50% as intense as full sunlight on a clear summer day
Olfactory sensitivity

33. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Irrigation
Blanc de Noirs
Reserve wines are blends of still wines from previous vintages which are added to cuv
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

34. Why do winemakers dilute wine spirits with water when they taste them.

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35. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
Canopy thickness
Prise de mousse
Grape composition - next year's crop - and grape berry health.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

36. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Port
One-way valves
Stuck fermentation
Use sugars synthesized by illuminated leaves

37. For winemaking the most important sugar in grape juice is sucrose.
Flavor concentration
Warmer
False. The most important sugars in grape juice are glucose and fructose.
Malolactic fermentation

38. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
As much as 20-30%
More Region V acres
22.9 degrees Brix - .80 total acid

39. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
60-95
New World vineyards
Sauvignon Blanc and Semillon
One-way valves

40. In order to make sparkling wine you need to build a winery for the _______________ process.
Gelatin - egg whites are also used.
Tank fermentation
An intact grape skin
Table wines

41. 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.
One of the most effective ways to prevent alcohol abuse
Grassy character
Smooth
False. To inspect a wine for color - hold it up to a white background.

42. In some cases quality increases as...
Dissolved carbon dioxide gas
Warm - dry
Yields increase
Taste adaptation

43. When is the mechanism of taste dependent on saliva?
Cold-inactivated yeast
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
Sulfite-sensitive - steroid-dependent asthmatics
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.

44. California wineries age their red wines ________ months in the bottle before releasing them.
Sensitivity
One-half month to 48 months
Hedonic quality
Darker colors

45. Weather refers to the...
Sparkling and sweet wine
Serious wine tasters
Climate.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

46. What is the 'retro nasal route'?

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47. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Cold stabilization
Blanc de Noirs wine production
Wild yeasts

48. Roonstocks are used to control...
Colorless
Vine size
3000
Conventional - yeast-catalyzed alcoholic fermentation

49. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Pinot Noir
Climate.
Riddling
Because the wines blended to make the cuv

50. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority
Recognizable varietal aroma
Tannins
Aging in oak containers
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'.