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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. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sauvignon Blanc
Microbiological stability
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
Extraction

2. Upright shoots grow faster than...
Pendant ones
Grappa
Baking
Mesoclimate

3. When judging the appearance of wines - the taster evaluates their
Clarity
Reserve wines are blends of still wines from previous vintages which are added to cuv
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Pigment content

4. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Browning of pigments
Sherries
100
Free-run juices

5. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
Intense fruit aromas
Grafting
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.

6. Which is the most common method of producing sparkling wines?
Cold stabilization
Because those procedures minimize tannin extraction as well
1-2 glasses daily
Trap the CO2 from a second alcoholic fermentation

7. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
22.9 degrees Brix - .80 total acid
The priesthood and of the wealthy
Because the wines blended to make the cuv
One place

8. Our appreciation of wines is mainly due to their...
Botrytis-affected fruit
Grafting
Odors
2-4 years

9. Several grape clones may share...
On the tongue's top surface
Pinot Noir
Racking
The same name

10. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Fining
Concentrated by the evaporation of water
Hold the wine against a white background
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.

11. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
Colors
Water evaporation
The same name

12. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Canopy curtain
Resist spoilage
T
Browning of pigments

13. 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.
French Sauternes and German late-harvest Rieslings
More Region V acres
Tank fermentation
Prise de mousse

14. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Colors
Port
Fortified dessert wines
Scrupulous rinsing of glasses

15. Explain why severe pruning decreases crop size.

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16. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Warm - dry
Resist spoilage
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

17. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Four months
Charmat
Their higher alcohol contents and stronger odors.
Dom Perignon - 1668-1715

18. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Blanc de Blancs - Blanc de Noirs.
Varietal character
Cuv
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.

19. A wine with inadequate body would not be correctly described as...
Flat
Strychnine
Softer tannins
Degrees Brix

20. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Free-run juices
Gew
The Muscats

21. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
True
Secondary infections develop
FAS
Gelatin - egg whites are also used.

22. 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.
Varietal wines
Blanc de Noirs
Non-wine drinkers
Approximate drinkability

23. Wind may warm a vineyard if a layer of warm air...
Genus Saccharomyces
Blanc de Noirs
Greater complexity - harmony - and the power to stimulate the emotions
Exists above the vineyard

24. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
True
The total acid content increases.
False. To inspect a wine for color - hold it up to a white background.

25. Only the ___________ are higher in alcohol content than table wines.
Vanilla
Microbiological stability
Fortified dessert wines
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

26. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Varietal character
Conventional - yeast-catalyzed alcoholic fermentation
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Black pepper

27. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
New World vineyards
Irrigation
Sensation
To prevent overcropping and its accompanying loss of grape quality.

28. When are grape plants most resistant to low temperatures?
Be drier
Tannins
Grassy character
When they are dormant.

29. Why is harvesting Botrytis-infected fruit slow?

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30. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Leaf pores
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
Hold the wine against a white background
Hydrometers

31. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Free-run juices
Neutral
35-125 parts per million
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.

32. The concentrated alcohol used to fortify wines is called _______.
Wine spirits
Canopy dimensions
High sugar content grapes
Funnel-shaped

33. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Riddling
Cold stabilization
Half; 75-110

34. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
False. Champagne may only be used for wines produced in the Champagne district of France.
Cool - early
Limousin forest

35. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Smooth
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
Because they must be able to envision what the wine will be like in 2-4 years
Acetaldehyde - ethyl acetate

36. Overall quality in red wines is correlated with total color and...
The Muscats
Pigment content
Sensitivity
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

37. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
White Riesling
Cap - extraction
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Wine

38. 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.
One-way valves
Approximate drinkability
Plant debris; spring rain
Shoots that grew in summer are termed canes after they lose their leaves in winter.

39. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Portugese grape varieties
Regions II and III
The priesthood and of the wealthy
Hold the wine against a white background

40. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
When they are dormant.
Tannins
True
Dissolved carbon dioxide gas

41. 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
One-way valves
True
Funnel-shaped
Crop-bearing shoots

42. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Botrytis-affected fruit
One-half month to 48 months
Management of the extraction during fermentation
Sauvignon Blanc

43. Leaves export ______ to developing grapes
Sauvignon Blanc
The total acid content increases.
100
Sugars

44. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Cool - early
Because the wines blended to make the cuv
Sweet (taste) - hot (tactile)
True

45. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Subtract 50 degrees from the day's average temperature.
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.
Strychnine
Underground

46. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
Table wines
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Cuv
Colors

47. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
22.9 degrees Brix - .80 total acid
Press juice
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

48. Define 'canes'
Liver cirrhosis
Discorging
Reduces fruitiness
Shoots that grew in summer are termed canes after they lose their leaves in winter.

49. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Alcohol solution
Distinctive flavor compounds in its grapes
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
New World vineyards

50. Pinot Noir is fermented at...
False. Both total acid concentration and acid strength decrease.
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.
80-90 degrees F
60-95