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. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
White Riesling
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Pleases him or her
Cold stabilization


2. Our appreciation of wines is mainly due to their...
The total acid content increases.
85
Odors
Their higher alcohol contents and stronger odors.


3. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Dissolved carbon dioxide gas
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Alcohol solution
Genus Saccharomyces


4. 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

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5. About how many leaves does a shoot need to mature its grape clusters?
Yields increase
When they are dormant.
Vinegar bacteria
About 10 to 20 - if they are well exposed to sunlight.


6. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
False. The most important sugars in grape juice are glucose and fructose.
Must
True
Scrupulous rinsing of glasses


7. Great wines are distinguished from ordinary wines by their...
Without perceptible sweetness and with an aroma which has an element that is like roses
The Muscats
Greater complexity - harmony - and the power to stimulate the emotions
Funnel-shaped


8. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
Cabernet Sauvignon - Napa Gamay
Clusters
Pinot Noir
Less fertilization


9. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?
Without perceptible sweetness and with an aroma which has an element that is like roses
Sensitivity
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
The streams are thinner


10. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
1-2 glasses daily
False. Champagne may only be used for wines produced in the Champagne district of France.
FAS


11. What are the two processes that occur during aging of the champenoise sur lie?
Scrupulous rinsing of glasses
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
3000
Smaller


12. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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13. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Liver cirrhosis
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
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.
3-5


14. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Tobacco - coffee - chocolate - soy
Secondary infections develop
Pleases him or her
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.


15. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
Cooler
One unit increase in photosynthetic rate
Warmer
Cabernet Sauvignon - Napa Gamay


16. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
False. The most important sugars in grape juice are glucose and fructose.
French Sauternes and German late-harvest Rieslings
Canopy curtain
Browning of pigments


17. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Big Vine Theory
Less fertilization
Distinctive flavor compounds in its grapes


18. Define 'canes'
Some exposure to air
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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.
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.


19. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Distinctive flavor compounds in its grapes
Pinot Noir
Olfactory epithelium
Sensitivity


20. 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
You tilt the glass so that you can look through a thinner layer of wine
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.
Irrigation
Clear Bordeaux bottles


21. 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...
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.
Nitrogen fertilizer
White Zinfandel
A sampling of bottle-fermented sparkling wines


22. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
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.
wine aroma wheel
False. Champagne may only be used for wines produced in the Champagne district of France.
;lees


23. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Gelatin - egg whites are also used.
Surface
55
Taste adaptation


24. Region I is ______ than Region V
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Cooler
Grafting
Body


25. 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
Resist spoilage
Extraction
Riddling
Fining agents


26. 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...
When they are dormant.
About 10 to 20 - if they are well exposed to sunlight.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Normal breathing


27. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
False. Many organic growers use pesticides.
Neutral
Botrytis-affected fruit


28. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Cuv
Neutral
Big Vine Theory
The streams are thinner


29. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Their higher alcohol contents and stronger odors.
Intense fruit aromas
Management of the extraction during fermentation


30. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Alcohol solution
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
Reduced
Cloudy


31. Which type of sherry is oxidized in the absence of flor yeast?
Sweeter
Harvest sugars
Cream
Oloroso


32. 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...
Reduces fruitiness
Racking
One place
One-half month to 48 months


33. Upright shoots grow faster than...
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.
Recognition Threshold
Pendant ones
Aging in oak containers


34. Why do winemakers dilute wine spirits with water when they taste them.

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35. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.
Floral and tropical fruit segments
Canopy curtain
Exists above the vineyard
Sparkling wines


36. The grape solids in the must are called...
Stronger acidity
Flavor concentration
Varietal character
Pomace


37. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
When they are dormant.
1-2 glasses daily
Scrupulous rinsing of glasses
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.


38. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sauvignon Blanc
50% as intense as full sunlight on a clear summer day
Degrees Brix
Nodes


39. Port production from _______________ is being done on a small scale in California.
Decreases grape rots - lowers grape potassium - lowers grape pH
You tilt the glass so that you can look through a thinner layer of wine
Perception of the wines' acidity
Portugese grape varieties


40. In order to make sparkling wine you need to build a winery for the _______________ process.
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.
Cool - early
Tank fermentation
55


41. Why is harvesting Botrytis-infected fruit slow?

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42. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Smaller barrels
Botrytis cinerea
Baking
Pomace


43. 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
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Sweet before dry
Normal breathing


44. What three things happen when wines age in oak barrels?
Fewer vegetative and herbaceous odors
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
T
3000


45. What additional changes occur in wines that undergo the malolactic fermentation?
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Fortified wines
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
Sauvignon Blanc and Semillon


46. 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

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47. _____________ (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.
Genus Saccharomyces
Fining agents
As much as 20-30%
Reduced


48. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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49. In the earliest - ancient Mediterranean civilizations wine was the drink of...
You can expect increased complexity and moderated tartness.
More Region V acres
True
The priesthood and of the wealthy


50. 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
On the tongue's top surface
White Zinfandel
Amontillados