Test your basic knowledge |

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. Upright shoots grow faster than...
Their higher alcohol contents and stronger odors.
Be drier
Pendant ones
Methode champenoise

2. Which is the most common method of producing sparkling wines?
Grassy character
Warmer
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
Trap the CO2 from a second alcoholic fermentation

3. Shade decreases the concentration of ________ in Gew
Different clones
Botrytis infection
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
Monoterpenes

4. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
;lees
Varietal character
55
Sweeter

5. What changes would you expect when white wines age in the bottle?
Very limited
Some exposure to air
The total acid content increases.
You can expect increased complexity and moderated tartness.

6. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Fining agents
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
Underground

7. 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...
Wine
One of the most effective ways to prevent alcohol abuse
Pinot Noir
Because they must be able to envision what the wine will be like in 2-4 years

8. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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

9. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
3000
Varietal wines
Vanilla
The priesthood and of the wealthy

10. A key factor that separates premium white grape vineyards from mediocre vineyards is...
A sampling of bottle-fermented sparkling wines
Canopy dimensions
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.
New World vineyards

11. Several grape clones may share...
The same name
FAS
Non-wine drinkers
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

12. 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.
Big Vine Theory
T
Quercus Suber
Free-run juices

13. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Cold stabilization
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Hold the wine against a white background
About 50% of people

14. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Cabernet Sauvignon - Napa Gamay
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
True
Sparkling and sweet wine

15. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...
One place
Cool-regions or cool-seasons
False. Champagne may only be used for wines produced in the Champagne district of France.
Sweet (taste) - hot (tactile)

16. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Cuv
Eating the apple will bring out the acid in the wine.
Surface
Table wines

17. The climate of the vineyard is called a...
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Mesoclimate
Very limited
Because those procedures minimize tannin extraction as well

18. Sherries referred to as ______ will have 7.5-10% sugar
Colorless
T
Cold stabilization
Cream

19. Red wines often benefit from ______________ after fermentation and during barrel aging.
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.
Soil surface area
Some exposure to air
Reserve wines are blends of still wines from previous vintages which are added to cuv

20. The people who should be most concerned about sulfites in wine are...
Sulfite-sensitive - steroid-dependent asthmatics
Perception of the wines' acidity
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
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

21. How is the evaluation of color and clarity modified for red wines?
Acidity
Perception of the wines' acidity
You tilt the glass so that you can look through a thinner layer of wine
Approximate drinkability

22. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
55
Asti Spumante
Yields increase
35-125 parts per million

23. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Stuck fermentation
Exists above the vineyard
Must
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

24. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Grappa
Big Vine Theory
Be drier

25. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
Darker colors
Vine size
Concentrated by the evaporation of water
Specific anosmia

26. 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

27. Pinot Noir is less likely to be ________ than other red wines.
The total acid content increases.
Blended
Blanc de Blancs - Blanc de Noirs.
Must

28. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Blanc de Blancs - Blanc de Noirs.
A young port - or young red table wine for that matter - should be astringent because it possesses tannins for longevity and an older wine should be velvety smooth because the tannins have polymerized - softening the texture and forming a sediment.
22.9 degrees Brix - .80 total acid
Management of the extraction during fermentation

29. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
One of the most effective ways to prevent alcohol abuse
Baking
Dark skinned Pinot Noir grapes
Tawny

30. 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.
Cardiovascular mortality
Purple 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.
The use of solar energy to snythesize sugar from carbon dioxide and water.

31. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Tiny malolactic bacteria
Darker colors
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Baking

32. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Cloudy
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Canopy curtain
Because they must be able to envision what the wine will be like in 2-4 years

33. 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
Less tart
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Brown
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.

34. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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

35. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Bell pepper - eucalyptus - mint - maybe berries - cassis
The total acid content increases.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
FAS

36. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Grape shoot will be uninjured
Aging in oak containers
Specific anosmia
The Muscats

37. Which red wine is most likely to be aged in French Oak?
Pinot Noir
The use of solar energy to snythesize sugar from carbon dioxide and water.
Tobacco - coffee - chocolate - soy
Normal breathing

38. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...
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
Pomace
Liver cirrhosis
Cold-inactivated yeast

39. Demographic studies have shown that wine drinkers are better educated and earn more than...
Tawny
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.
Table wines
Non-wine drinkers

40. 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

41. Dry white varietal wine most likely improve with bottle aging.
Salty
Crushing
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Chardonnay

42. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
About 50% of people
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
Body
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

43. Why has oak become the traditional aging container for wines?
The priesthood and of the wealthy
Tasting situation
Sweeter
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 -

44. Sediments in wine tanks are called...
About 10 to 20 - if they are well exposed to sunlight.
;lees
Oloroso
Canopy thickness

45. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
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
More Region V acres
Inhaled air
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.

46. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
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.
Port
Smaller
Smooth

47. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Premium winegrape vineyards
Cardiovascular mortality
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
FAS

48. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Be drier
Some exposure to air
Malolactic fermentation
Crushing

49. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Dissolved carbon dioxide gas
Bitterness
Management of the extraction during fermentation
Brown

50. About how much of a cuv
Bell pepper - eucalyptus - mint - maybe berries - cassis
As much as 20-30%
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
On the tongue's top surface