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 can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
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.
Pleases him or her
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.
True


2. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
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.
Underground
Concentrated by the evaporation of water
Less fertilization


3. 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.
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 -
Conventional - yeast-catalyzed alcoholic fermentation
Black pepper
Neutral


4. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
As much as 20-30%
Browning of pigments
Wine
Because they must be able to envision what the wine will be like in 2-4 years


5. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
Cardiovascular mortality
To prevent overcropping and its accompanying loss of grape quality.
Riddling


6. Explain why severe pruning decreases crop size.

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


7. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
100
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Canopy curtain
Portugese grape varieties


8. A _____________ is one that stops by itself before all the glucose has been used up.
Salty
Stuck fermentation
Gew
Soil surface area


9. 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
Exists above the vineyard
Identify odors
Non-wine drinkers


10. Describe the calculation of degree-days for a day.

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


11. Weather refers to the...
Pleases him or her
Varietal wines
Perpendicular
Climate.


12. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Specific anosmia
Cardiovascular mortality
Genus Saccharomyces
True


13. Quantitatively distinguish between thin and thick canopies.
Intense fruit aromas
Serious wine tasters
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
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.


14. 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.
You tilt the glass so that you can look through a thinner layer of wine
Reduces fruitiness
The use of solar energy to snythesize sugar from carbon dioxide and water.
Black pepper


15. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Quercus Suber
More Region V acres
One-way valves
Non-wine drinkers


16. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se
Varietal wines
Gew
Table wines
True


17. What is the 'retro nasal route'?

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


18. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sauvignon Blanc and Semillon
Pinot Noir
Low lying areas
Flat


19. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Cap - extraction
Management of the extraction during fermentation
Port
Wild yeasts


20. White varietal wine whose wines acquire 'subtle - oily scents' as they age
False. Champagne may only be used for wines produced in the Champagne district of France.
Dark skinned Pinot Noir grapes
White Riesling
Resist spoilage


21. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
The Muscats
Canopy dimensions
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 -


22. 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.

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


23. Grape shoots emerge from...
Thermal
About 10 to 20 - if they are well exposed to sunlight.
Nodes
The Muscats


24. 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

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


25. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Liver cirrhosis
About 50% of people
Smaller
2-4 years


26. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Half; 75-110
Sit for several hours
Eating the apple will bring out the acid in the wine.
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.


27. 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
Liver cirrhosis
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Vine size
Aging in oak containers


28. 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


29. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Without perceptible sweetness and with an aroma which has an element that is like roses
Acetaldehyde - ethyl acetate
Canopy curtain
Wild yeasts


30. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
Free-run juices
Darker colors
Four months
50% as intense as full sunlight on a clear summer day


31. The process of collecting yeast for removal is...
Riddling
Cream
Sensitivity
55


32. Several grape clones may share...
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
The same name
Inhaled air
.05%


33. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
Press juice
Cap - extraction
Sparkling and sweet wine
Rainfall


34. Sensory stimuli in wine can also be...
wine aroma wheel
Conventional - yeast-catalyzed alcoholic fermentation
Thermal
Serious wine tasters


35. How does a vineyardist determine leaf layer number?

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


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

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


37. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Normal breathing
Leaf pores
True
22.9 degrees Brix - .80 total acid


38. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Cream
Dosage
Sulfite-sensitive - steroid-dependent asthmatics
Tobacco - coffee - chocolate - soy


39. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Cuv
Blanc de Blancs - Blanc de Noirs.
White Riesling
Reduces fruitiness


40. Great wines are distinguished from ordinary wines by their...
Portugese grape varieties
Greater complexity - harmony - and the power to stimulate the emotions
High sugar content grapes
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.


41. What do carbonic maceration and m
The use of solar energy to snythesize sugar from carbon dioxide and water.
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
Funnel-shaped
Pleases him or her


42. Which red wine grape is preferred when grown in Region I?
Cool - early
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
Bell pepper - eucalyptus - mint - maybe berries - cassis
Pinot Noir


43. 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
A sampling of bottle-fermented sparkling wines
Scrupulous rinsing of glasses
More Region V acres


44. Sediments in wine tanks are called...
;lees
Sugars
Less tart
Baking


45. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Cardiovascular mortality
Because those procedures minimize tannin extraction as well
Charmat
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.


46. If canopy heigh remains constant - then increasing between-row spacing
Specific anosmia
Decreases light interception by the vineyard
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
15-18


47. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
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.
Premium winegrape vineyards
The same name
Smooth


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

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


49. In order to make sparkling wine you need to build a winery for the _______________ process.
Sensation
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Vine's microclimate
Tank fermentation


50. Pinot Noir is fermented at...
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.
80-90 degrees F
Grappa
Recognition Threshold