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. 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.
Quercus Suber
Surface
Racking
Varietal wines

2. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...
3000
Sensation
Microbiological stability
Inhaled air

3. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Very limited
Limousin forest
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Tasting situation

4. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Hold the wine against a white background
Tiny malolactic bacteria
Canopy dimensions
Sugar and acid composition

5. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.
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.
Vintage-dated varietal
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
Bell pepper - eucalyptus - mint - maybe berries - cassis

6. 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.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Floral and tropical fruit segments
Pleases him or her
True

7. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Nitrogen fertilizer
Hydrometers
Canopy curtain
Rainfall

8. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Warm - dry
100
Port
Degrees Brix

9. What factors are important for slower bottle aging?
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Fortified wines
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Hedonic quality

10. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

11. The canopy surface area should not exceed twice the...
Three
Clusters
Aroma - Bouquet
Soil surface area

12. How does a vineyardist determine leaf layer number?

13. 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.
Darker colors
True
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.
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.

14. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Bell pepper - eucalyptus - mint - maybe berries - cassis
Reserve wines are blends of still wines from previous vintages which are added to cuv
Intense fruit aromas
Pinot Noir

15. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Non-wine drinkers
Scrupulous rinsing of glasses
Identify odors
Dosage

16. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Softer tannins
Vinegar bacteria
Fining
One-way valves

17. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Pinot Noir
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Tirage
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

18. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Canopy thickness
White Riesling
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.
Pleases him or her

19. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
The Muscats
One-half month to 48 months
Body
Smooth

20. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Wild yeasts
Different clones
Eating the apple will bring out the acid in the wine.
One-way valves

21. Pinot Noir is fermented at...
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.
Grape shoot will be uninjured
Exists above the vineyard
80-90 degrees F

22. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Nitrogen fertilizer
French Colombard
Cool - early
Alcohol solution

23. 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.
Degrees Brix
Approximate drinkability
Tobacco - coffee - chocolate - soy
False. Many organic growers use pesticides.

24. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Decreases grape rots - lowers grape potassium - lowers grape pH
Grappa
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
The priesthood and of the wealthy

25. Dessert wines are served in ____________ portions than table wines.
55
Smaller
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
50% as intense as full sunlight on a clear summer day

26. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Olfactory epithelium
Pinot Noir
New World vineyards

27. Red wines often benefit from ______________ after fermentation and during barrel aging.
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.
Some exposure to air
Big Vine Theory
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

28. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Microbiological stability
Because they must be able to envision what the wine will be like in 2-4 years
Red wines from grape to bottle
Gelatin - egg whites are also used.

29. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Wild yeasts
1-2 glasses daily
Less tart
Regions II and III

30. Which tasting order would place the second wine at a disadvantage?
Sweet before dry
Carbonic Maceration
Fining agents
Tawny

31. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Purple wines
Tannins
Olfactory sensitivity
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

32. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
The Muscats
Microbiological stability
15-18
Olfactory epithelium

33. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

34. Weather refers to the...
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.
Climate.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Cool - early

35. Which is a botanical pesticide?
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
A Burgundian-style wine
Pinot Noir
Strychnine

36. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Be drier
2-4 years
Decreases light interception by the vineyard
Canopy curtain

37. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Recognizable varietal aroma
A sampling of bottle-fermented sparkling wines
Approximate drinkability
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.

38. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
When they are dormant.
Aging in oak containers
35-125 parts per million
Body

39. What is reserve wine and how is it used in methode champenoise sparkling wine production?
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.
FAS
Reserve wines are blends of still wines from previous vintages which are added to cuv
Free-run juices

40. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Approximate drinkability
Tranquilizers
Blanc de Blancs - Blanc de Noirs.
Non-wine drinkers

41. In methode champenoise - the wine ages with the yeast for about.
Cooler
2-4 years
Nodes
Asti Spumante

42. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Hydrometers
Normal breathing
Monoterpenes
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.

43. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
60-95
The streams are thinner
Greater complexity - harmony - and the power to stimulate the emotions
Less tart

44. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Some exposure to air
Cool - early
3-5
Sit for several hours

45. Only the ___________ are higher in alcohol content than table wines.
The priesthood and of the wealthy
Irrigation
Fortified dessert wines
Perception of the wines' acidity

46. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Extraction
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
Fewer vegetative and herbaceous odors
Botrytis-affected fruit

47. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Cooler
Merlot
Without perceptible sweetness and with an aroma which has an element that is like roses
Smaller

48. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Pleases him or her
Be drier
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.

49. When is the mechanism of taste dependent on saliva?
Tobacco - coffee - chocolate - soy
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
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.
Water evaporation

50. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Flavor concentration
Racking
100
Sensitivity