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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. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
The Muscats
One place
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Disgorging - trap the yeast - riddling

2. What are two purposes for blending port?
Dosage
Quality will be lower
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Specific anosmia

3. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Sweet (taste) - hot (tactile)
Clarity
55
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

4. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Taste adaptation
Gew
Nitrogen fertilizer
Olfactory sensitivity

5. What is reserve wine and how is it used in methode champenoise sparkling wine production?
About 10 to 20 - if they are well exposed to sunlight.
Positive structural organoleptic elements
Bell pepper - eucalyptus - mint - maybe berries - cassis
Reserve wines are blends of still wines from previous vintages which are added to cuv

6. Which is a botanical pesticide?
The priesthood and of the wealthy
Strychnine
Timing of the MLF
Approximate drinkability

7. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Fortified wines
Botrytis infection
Subtract 50 degrees from the day's average temperature.
Sensation

8. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Aging in oak containers
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
Vine's microclimate
When they are dormant.

9. Why has oak become the traditional aging container for wines?
Sensation
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 -
Their higher alcohol contents and stronger odors.
Pinot Noir

10. 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.
Stronger acidity
Free-run juices
French Colombard
Cuv

11. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Serious wine tasters
Genus Saccharomyces
True
More Region V acres

12. Red wines make up about __________% of the U.S. wine market during the 1980s.
15-18
Varietal wines
Fining agents
Scrupulous rinsing of glasses

13. Pinot Noir is fermented at...
15-18
Clusters
Fewer vegetative and herbaceous odors
80-90 degrees F

14. 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.
Tawny
True
False. Both total acid concentration and acid strength decrease.
Baking

15. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
17
Vinegar bacteria
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.
French Sauternes and German late-harvest Rieslings

16. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Charmat
Table wines
Amontillados
One place

17. Quantitatively distinguish between thin and thick canopies.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
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
Be drier
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.

18. 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
True
Pinot Noir
29
Half; 75-110

19. Several grape clones may share...
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Extraction
The same name
Leaf pores

20. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...
Grape shoot will be uninjured
One of the most effective ways to prevent alcohol abuse
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Clarity

21. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Vinegar bacteria
Methode champenoise
Without perceptible sweetness and with an aroma which has an element that is like roses
Four months

22. What do carbonic maceration and m
60-95
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
Oloroso
Sherries

23. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Clusters
Grape berries
Be drier
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.

24. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Warmer
The priesthood and of the wealthy
Hold the wine against a white background
Reduces fruitiness

25. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
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.
FAS
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

26. Demographic studies have shown that wine drinkers are better educated and earn more than...
Non-wine drinkers
Nitrogen fertilizer
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
High sugar content grapes

27. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
About 50% of people
Use sugars synthesized by illuminated leaves
Because the wines blended to make the cuv
Aroma - Bouquet

28. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Subtract 50 degrees from the day's average temperature.
Sauvignon Blanc
Sauvignon Blanc and Semillon
50% as intense as full sunlight on a clear summer day

29. 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.
Positive structural organoleptic elements
Odors
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Cap - extraction

30. 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.
Acidity
Stronger acidity
Portugese grape varieties
Charmat

31. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Cloudy
Carbonic Maceration
Sweet (taste) - hot (tactile)
High sugar content grapes

32. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Vinegar bacteria
Sensitivity
Sit for several hours
Degrees Brix

33. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Gew
Bitterness
Tiny malolactic bacteria

34. Imported sparkling wine makes up about ______% of the U.S. market.
29
Sugars
The total acid content increases.
False. Both total acid concentration and acid strength decrease.

35. What is the purpose of flower cluster removal?
To prevent overcropping and its accompanying loss of grape quality.
Sparkling wines
Dissolved carbon dioxide gas
Identify odors

36. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
Secondary infections develop
Management of the extraction during fermentation
Fewer vegetative and herbaceous odors

37. Which taste quality is very rare in wines?
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.
Salty
Red wines from grape to bottle
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

38. At a gross level we are most sensitive to which taste quality?
Bitterness
Tobacco - coffee - chocolate - soy
Plant debris; spring rain
Cuv

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

40. Botrytis can penetrate...
Sweet (taste) - hot (tactile)
An intact grape skin
Pinot Noir
Resist spoilage

41. The malolactic fermentation (MLF) is used in...
Clarity
Methode champenoise
Cool-regions or cool-seasons
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

42. 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.
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.
Sweeter
The use of solar energy to snythesize sugar from carbon dioxide and water.
Reduces fruitiness

43. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.
Olfactory sensitivity
Olfactory epithelium
True
Sauvignon Blanc and Semillon

44. Port production from _______________ is being done on a small scale in California.
29
Positive structural organoleptic elements
Quality will be lower
Portugese grape varieties

45. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
White Zinfandel
False. Both total acid concentration and acid strength decrease.
Sugar and acid composition
French Sauternes and German late-harvest Rieslings

46. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
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 -
Pleases him or her
Resist spoilage
Olfactory epithelium

47. In methode champenoise - the wine ages with the yeast for about.
Half; 75-110
2-4 years
Sugars
Hedonic quality

48. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Cold stabilization
17
Wine

49. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
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
False. Many organic growers use pesticides.
Bottling dates
Smaller

50. The grape solids in the must are called...
A sampling of bottle-fermented sparkling wines
Pomace
Microbiological stability
Tasting situation