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. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Wine spirits can vary in their flavors depending on the starting wine and the method of distillation - and those flavors need to be compatible with the wine being fortified
Hold the wine against a white background
True
Red wines from grape to bottle


2. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
29
Canopy thickness
Quality will be lower
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.


3. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
wine aroma wheel
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
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.


4. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
French Colombard
Leaf pores
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.
False. Both total acid concentration and acid strength decrease.


5. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Cardiovascular mortality
Fortified wines
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
Cold-inactivated yeast


6. Gew
Sauvignon Blanc
Perception of the wines' acidity
French Colombard
One unit increase in photosynthetic rate


7. 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.
Solera
Charmat
.05%
85


8. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Grappa
Fining agents
Odors
Sugars


9. Pinot Noir is less likely to be ________ than other red wines.
Premium winegrape vineyards
Blended
Vine's microclimate
Mesoclimate


10. Explain why the shoots on a severely pruned vine tend to grow very long
Pleases him or her
Less fertilization
Irrigation
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.


11. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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.
New World vineyards
When they are dormant.


12. Are spurs longer or shorter than canes?
Genus Saccharomyces
The streams are thinner
Plant debris; spring rain
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.


13. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Botrytis cinerea
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.
Hydrometers
Cloudy


14. You have been hired by Ch
Warm - dry
60-95
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.
12-18


15. ________________ 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
Grape composition - next year's crop - and grape berry health.
Grafting
One place
Microbiological stability


16. Define 'canes'
Shoots that grew in summer are termed canes after they lose their leaves in winter.
You can expect increased complexity and moderated tartness.
Flavor concentration
A taste modifier


17. 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


18. 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


19. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Chardonnay and Pinot Blanc
About 10 to 20 - if they are well exposed to sunlight.
Cold-inactivated yeast
The use of solar energy to snythesize sugar from carbon dioxide and water.


20. Which style of port takes on its important sensory characteristics during long barrel aging?
Sparkling and sweet wine
Tawny
85
Cuv


21. Red wines often benefit from ______________ after fermentation and during barrel aging.
Inhaled air
Racking
Some exposure to air
Disgorging - trap the yeast - riddling


22. What are two purposes for blending port?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Tasting situation
Amontillados
Tobacco - coffee - chocolate - soy


23. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Grape shoot will be uninjured
Acetaldehyde - ethyl acetate
False. Many organic growers use pesticides.
Cream


24. Growers control phylloxera by means of
Flat
Rootstocks
Inhaled air
Dosage


25. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Warmer
Pleases him or her
;lees
Secondary infections develop


26. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Percentage by weight of sugar in the juice
Positive structural organoleptic elements
Dom Perignon - 1668-1715
Less tart


27. 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.
Botrytis infection
Gelatin - egg whites are also used.
Clarity
Conventional - yeast-catalyzed alcoholic fermentation


28. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Racking
Clear Bordeaux bottles
Decreases grape rots - lowers grape potassium - lowers grape pH
Warm - dry


29. 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.
Sweet before dry
Browning of pigments
False. The most important sugars in grape juice are glucose and fructose.
Less fertilization


30. Canopy management affects the...

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


31. Women are more able to learn to _________ than men.
Identify odors
Varietal wines
Less fertilization
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.


32. What is the 'retro nasal route'?

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


33. 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.
True
Eating the apple will bring out the acid in the wine.
Charmat
Hold the wine against a white background


34. The most important step in red wine production for determining the style of a wine.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Management of the extraction during fermentation
Four months
Sulfite-sensitive - steroid-dependent asthmatics


35. 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.
Stronger acidity
Reduced
The same name


36. 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.
Aroma - Bouquet
Positive structural organoleptic elements
Crushing
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. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Clarity
Olfactory sensitivity
Grassy character
Half; 75-110


38. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Distinctive flavor compounds in its grapes
Press juice
Cardiovascular mortality
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.


39. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
You tilt the glass so that you can look through a thinner layer of wine
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
80-90 degrees F
Cardiovascular mortality


40. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Use sugars synthesized by illuminated leaves
Four months
wine aroma wheel
Warm - dry


41. 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.
Cap - extraction
When they are dormant.
Grassy character
Grappa


42. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
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
Blanc de Noirs wine production
Clusters
Brown


43. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Moderate drinking and breast cancer
Dosage
Black pepper
Because those procedures minimize tannin extraction as well


44. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
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
Sparkling wines
Olfactory sensitivity
Pinot Noir


45. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.
Crop-bearing shoots
Softer tannins
Scrupulous rinsing of glasses
Serious wine tasters


46. The higher the alcohol content of a wine...
The streams are thinner
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
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Their higher alcohol contents and stronger odors.


47. The 'Orange Juice Effect' is an example of
A taste modifier
Plant debris; spring rain
Their higher alcohol contents and stronger odors.
White Riesling


48. 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


49. What do carbonic maceration and m
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
Sherries
wine aroma wheel
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)


50. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
False. Champagne may only be used for wines produced in the Champagne district of France.
Soil surface area
Aging in oak containers
The total acid content increases.