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. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Surface
Acetaldehyde - ethyl acetate
Microbiological stability


2. ___________ are younger and get more brick red with age.
Chardonnay and Pinot Blanc
Purple wines
Grappa
Sugars


3. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Monoterpenes
Grape berries
A taste modifier
Grafting


4. 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...
Methode champenoise
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
One unit increase in photosynthetic rate
Stronger acidity


5. If canopy heigh remains constant - then increasing between-row spacing
Positive structural organoleptic elements
Decreases light interception by the vineyard
Sniffs
;lees


6. 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...
Inhaled air
Colors
Less fertilization
Four months


7. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Recognizable varietal aroma
False. Both total acid concentration and acid strength decrease.
Sugar and acid composition
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.


8. Which type of sherry is oxidized in the absence of flor yeast?
Oloroso
Percentage by weight of sugar in the juice
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
White Riesling


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?
Genus Saccharomyces
French Colombard
Salty
Without perceptible sweetness and with an aroma which has an element that is like roses


10. How would a wine be aged in barrels to minimize its exposure to air?
Inhaled air
Grape shoot will be uninjured
Perpendicular
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.


11. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Fewer vegetative and herbaceous odors
Colors
Half; 75-110
One unit increase in photosynthetic rate


12. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Baking
Browning of pigments
Half; 75-110
Sweeter


13. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Colors
Cold-inactivated yeast
Harvest sugars
Chardonnay


14. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.
Botrytis infection
Bottling dates
Tirage
The total acid content increases.


15. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Use sugars synthesized by illuminated leaves
Merlot
Dom Perignon - 1668-1715


16. For winemaking the most important sugar in grape juice is sucrose.
You can expect increased complexity and moderated tartness.
False. The most important sugars in grape juice are glucose and fructose.
Floral and tropical fruit segments
Water evaporation


17. Leaf-roll virus is spread by...
Thermal
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
High sugar content grapes
Grafting


18. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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19. 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.

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20. Winemakers taste the fortifying alcohol and match it to the wine being made because...
Soil surface area
Blended
Sugar and acid composition
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


21. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
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.
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.
Vinegar bacteria
Brown


22. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Portugese grape varieties
Serious wine tasters
Baking
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.


23. 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.
Colors
Timing of the MLF
Dark skinned Pinot Noir grapes
Water evaporation


24. What changes would you expect when white wines age in the bottle?
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
You can expect increased complexity and moderated tartness.
Red wines from grape to bottle
Smaller barrels


25. Shade decreases the concentration of ________ in Gew
Extracted at higher pressures
Monoterpenes
Sensation
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.


26. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Merlot
Grape composition - next year's crop - and grape berry health.
Aroma - Bouquet
Dark skinned Pinot Noir grapes


27. Demographic studies have shown that wine drinkers are better educated and earn more than...
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Non-wine drinkers
12-18
Cold-inactivated yeast


28. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Surface
Management of the extraction during fermentation
Olfactory sensitivity
Warm - dry


29. Leaf layer numbers are about the same in...
Pinot Noir
Sparkling and sweet wine
Chardonnay and Pinot Blanc
Premium winegrape vineyards


30. Removing leaves from around grape clusters
Dosage
Cool - early
Sweet before dry
Decreases grape rots - lowers grape potassium - lowers grape pH


31. 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
True
Tannins
Grape berries
Cream


32. Legumes add ___________ to the soil which will invigorate the vine.
Nitrogen fertilizer
Wild yeasts
Cabernet Sauvignon - Napa Gamay
Plant debris; spring rain


33. Great wines are distinguished from ordinary wines by their...
Table wines
Greater complexity - harmony - and the power to stimulate the emotions
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
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


34. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Methode champenoise
Pinot Noir
Grappa
Racking


35. Where are the papillae located that have very few taste buds in them?

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36. Explain why severe pruning decreases crop size.

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37. Sediments in wine tanks are called...
Because those procedures minimize tannin extraction as well
Table wines
;lees
Dissolved carbon dioxide gas


38. Why is harvesting Botrytis-infected fruit slow?

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39. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Fortified wines
Olfactory epithelium
Disgorging - trap the yeast - riddling
Fewer vegetative and herbaceous odors


40. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
Transfer
True
Wine
As much as 20-30%


41. Which red wine is most likely to be aged in French Oak?
Sensation
Chardonnay and Pinot Blanc
Pinot Noir
Press juice


42. Sherries referred to as ______ will have 7.5-10% sugar
The priesthood and of the wealthy
Cream
Inhaled air
Crop-bearing shoots


43. In some cases quality increases as...
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
Nodes
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Yields increase


44. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
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
1-2 glasses daily
High sugar content grapes
Harvest sugars


45. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Mesoclimate
Very limited
22.9 degrees Brix - .80 total acid
Botrytis cinerea


46. 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 __________.
Malolactic fermentation
Cabernet Sauvignon - Napa Gamay
Pomace
Flavor concentration


47. The glasses for winetastings are not...
Cold-inactivated yeast
Funnel-shaped
False. The most important sugars in grape juice are glucose and fructose.
One-way valves


48. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Decreases light interception by the vineyard
3000
Canopy dimensions
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.


49. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Bottling dates
False. Many organic growers use pesticides.
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.


50. What are the two processes that occur during aging of the champenoise sur lie?
Percentage by weight of sugar in the juice
Sensitivity
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Perceptible varietal aromas