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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. Explain why the shoots on a severely pruned vine tend to grow very long
Approximate drinkability
Merlot
Quercus Suber
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.

2. 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.
One-way valves
Prise de mousse
Sensation
Browning of pigments

3. Demographic studies have shown that wine drinkers are better educated and earn more than...
Sherries
Be drier
Non-wine drinkers
Cold-inactivated yeast

4. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Press juice
Recognition Threshold
Fewer vegetative and herbaceous odors
Timing of the MLF

5. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
One place
Sensitivity
Reduces fruitiness
Different clones

6. 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...
An intact grape skin
Inhaled air
Vine's microclimate
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.

7. Pinot Noir is less likely to be ________ than other red wines.
Blended
Normal breathing
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Mesoclimate

8. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Blended
Reduced
Merlot

9. What are the two processes that occur during aging of the champenoise sur lie?
To prevent overcropping and its accompanying loss of grape quality.
Subtract 50 degrees from the day's average temperature.
Olfactory epithelium
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

10. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Solera
Grassy character
Normal breathing
Brown

11. Grape shoots emerge from...
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Sweet before dry
Nodes
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.

12. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
100
Sensation
80-90 degrees F
As much as 20-30%

13. Dessert wines are served in ____________ portions than table wines.
Concentrated by the evaporation of water
Limousin forest
Aging in oak containers
Smaller

14. Pinot Noir is fermented at...
29
Recognition Threshold
80-90 degrees F
Greater aging potential

15. The juice of Zinfandel and most other red wine grapes is...
Fewer vegetative and herbaceous odors
Colorless
Red wines from grape to bottle
Sulfite-sensitive - steroid-dependent asthmatics

16. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Rainfall
Cream
Low lying areas
35-125 parts per million

17. Sediments in wine tanks are called...
Wine
White Zinfandel
;lees
Gew

18. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Sparkling and sweet wine
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.
Nitrogen fertilizer
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

19. 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.
Grape berries
Aroma - Bouquet
Canopy dimensions
FAS

20. Under the right circumstances - __________ improves winegrape quality.
Cool - early
Extracted at higher pressures
Degrees Brix
Irrigation

21. ________________ 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
Purple wines
Sherries
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 -
Microbiological stability

22. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Genus Saccharomyces
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
Port
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.

23. What additional changes occur in wines that undergo the malolactic fermentation?
Percentage by weight of sugar in the juice
Odors
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
Blended

24. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Conventional - yeast-catalyzed alcoholic fermentation
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Fining
Half; 75-110

25. California has more ____________ than Region 1 acres.
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Sweeter
Carbonic Maceration
More Region V acres

26. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Fining
Varietal wines
Different clones
Yields increase

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. 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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29. At what blood alcohol concentration do most people perceive the maximum relaxation?
French Sauternes and German late-harvest Rieslings
.05%
Botrytis cinerea
True

30. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Must
Secondary infections develop
Pendant ones

31. The higher the alcohol content of a wine...
The streams are thinner
Smaller barrels
Grassy character
Gelatin - egg whites are also used.

32. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
To prevent overcropping and its accompanying loss of grape quality.
Sauvignon Blanc
Thermal
Acidity

33. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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34. Sherries referred to as ______ will have 7.5-10% sugar
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Verbal structure
Cream
Different clones

35. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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36. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Prise de mousse
Approximate drinkability
Tasting situation
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.

37. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Crop-bearing shoots
Tirage
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
A vineyardist can determine leaf layer number - the measure of canopy 'thickness' - by randomly selecting a number of sites at fruit cluster height along the vine row - pushing a rod through the canopy curtain at each site - and recording the number

38. How would a wine be aged in barrels to minimize its exposure to air?
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.
The same name
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

39. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
Less tart
Timing of the MLF
Cooler
Shoots that grew in summer are termed canes after they lose their leaves in winter.

40. 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...
Cold-inactivated yeast
Because those procedures minimize tannin extraction as well
Smaller
White Riesling

41. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
Cold stabilization
Hold the wine against a white background
Approximate drinkability
Less fertilization

42. The most prestigious wine of a sparkling wine producer may be called ______.
Acetaldehyde - ethyl acetate
Vanilla
About 10 to 20 - if they are well exposed to sunlight.
T

43. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Soil surface area
Vintage-dated varietal
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
Quercus Suber

44. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Sensitivity
3000
Pomace
Methode champenoise

45. Botrytis-affected dessert wines made in California are modelled after...
Odors
Identify odors
Acidity
French Sauternes and German late-harvest Rieslings

46. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
False. Both total acid concentration and acid strength decrease.
Vintage-dated varietal
Greater complexity - harmony - and the power to stimulate the emotions
Purple wines

47. Red wines make up about __________% of the U.S. wine market during the 1980s.
Serious wine tasters
15-18
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
Dark skinned Pinot Noir grapes

48. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
Be drier
Sherries
60-95
Resist spoilage

49. In some cases quality increases as...
Premium winegrape vineyards
Yields increase
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
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

50. Removing leaves from around grape clusters
Oloroso
Decreases grape rots - lowers grape potassium - lowers grape pH
Grappa
Vine size