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

2. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Botrytis cinerea
Disgorging - trap the yeast - riddling
Table 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

3. When tasting dessert wines - take small sips to avoid palate fatigue
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 -
When they are dormant.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Nodes

4. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
Tank fermentation
Aroma - Bouquet
Pleases him or her

5. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
Three
A Burgundian-style wine
Vintage-dated varietal
Baking

6. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Trap the CO2 from a second alcoholic fermentation
Darker colors
Purple wines
Crushing

7. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Neutral
Body
Vine size
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

8. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Nitrogen fertilizer
Pendant ones
Grape berries
Pomace

9. What are the preferred viticultural regions for most red wine grapes?
Pinot Noir
Floral and tropical fruit segments
Regions II and III
wine aroma wheel

10. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Vinegar bacteria
Different clones
Stuck fermentation
50% as intense as full sunlight on a clear summer day

11. Weather refers to the...
Strychnine
Tawny
Climate.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

12. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Malolactic fermentation
Different clones
Brown
Decreases grape rots - lowers grape potassium - lowers grape pH

13. 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...
Fining agents
Genus Saccharomyces
Varietal character
A vine's production of more crop than it can satisfactorily mature.

14. California has more ____________ than Region 1 acres.
Tawny
Resist spoilage
More Region V acres
Tranquilizers

15. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
Grassy character
Flavor concentration
Nodes
Clear Bordeaux bottles

16. What changes would you expect when white wines age in the bottle?
Salty
You can expect increased complexity and moderated tartness.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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 -

17. 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...
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Inhaled air
Transfer
Portugese grape varieties

18. When is the mechanism of taste dependent on saliva?
Harvest sugars
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.
Crop-bearing shoots
Nodes

19. 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
Prise de mousse
Brown
T
Eating the apple will bring out the acid in the wine.

20. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
60-95
Wild yeasts
Racking
French Sauternes and German late-harvest Rieslings

21. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
Exists above the vineyard
The total acid content increases.
Extracted at higher pressures
One place

22. The malolactic fermentation (MLF) is used in...
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.
Underground
Cool-regions or cool-seasons
Quality will be lower

23. Which style of port takes on its important sensory characteristics during long barrel aging?
True
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
Extracted at higher pressures
Tawny

24. When are grape plants most resistant to low temperatures?
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.
Blanc de Blancs - Blanc de Noirs.
When they are dormant.
Hold the wine against a white background

25. The juice of Zinfandel and most other red wine grapes is...
Sweeter
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
French Sauternes and German late-harvest Rieslings
Colorless

26. Sherries referred to as ______ will have 7.5-10% sugar
Cap - extraction
Smaller
Cream
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.

27. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
wine aroma wheel
One-way valves
Half; 75-110
Management of the extraction during fermentation

28. Roonstocks are used to control...
Dom Perignon - 1668-1715
Yields increase
Aging in oak containers
Vine size

29. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Less fertilization
Yields increase
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
Portugese grape varieties

30. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Olfactory sensitivity
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.
Sulfite-sensitive - steroid-dependent asthmatics
Conventional - yeast-catalyzed alcoholic fermentation

31. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Irrigation
Positive structural organoleptic elements
Moderate drinking and breast cancer
Pigment content

32. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Non-wine drinkers
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.
Serious wine tasters
85

33. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
High sugar content grapes
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Eating the apple will bring out the acid in the wine.
Strychnine

34. Imported sparkling wine makes up about ______% of the U.S. market.
Sauvignon Blanc
29
The streams are thinner
Shoots that grew in summer are termed canes after they lose their leaves in winter.

35. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
Eating the apple will bring out the acid in the wine.
Grappa
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.

36. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Because the wines blended to make the cuv
Crop-bearing shoots
Climate.
Recognition Threshold

37. Under the right circumstances - __________ improves winegrape quality.
Quercus Suber
Hedonic quality
Irrigation
Blanc de Noirs wine production

38. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Charmat
Sit for several hours
Oloroso
Identify odors

39. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
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.
Gew
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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

40. Grape shoots emerge from...
Nodes
Monoterpenes
Be drier
Amontillados

41. 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
Must
Because the wines blended to make the cuv
Big Vine Theory

42. The number of vines per acre in the Mosel region is about
Olfactory sensitivity
3000
Nitrogen fertilizer
Sugars

43. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
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
Canopy thickness
Port
Funnel-shaped

44. _____________ table wines are much more common than vintage-dated sparkling wines.
One of the most effective ways to prevent alcohol abuse
Vintage-dated varietal
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
Crop-bearing shoots

45. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...
Water evaporation
One unit increase in photosynthetic rate
Only up to a certain point
Methode champenoise

46. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
The priesthood and of the wealthy
Secondary infections develop
Grape berries
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

47. The most important step in red wine production for determining the style of a wine.
Harvest sugars
Only up to a certain point
Hedonic quality
Management of the extraction during fermentation

48. 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
12-18
T
Softer tannins

49. Pinot Noir is fermented at...
85
80-90 degrees F
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Oloroso

50. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Timing of the MLF
Sauvignon Blanc
A Burgundian-style wine