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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. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Floral and tropical fruit segments
Fining
Different clones
Extracted at higher pressures

2. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
Grape shoot will be uninjured
Leaf pores
Clarity

3. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
85
Perpendicular
Varietal character
Distinctive flavor compounds in its grapes

4. What changes would you expect when white wines age in the bottle?
You can expect increased complexity and moderated tartness.
;lees
One-half month to 48 months
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.

5. _______ can be produced when press juice is fermented and then distilled.
Prise de mousse
Use sugars synthesized by illuminated leaves
Malolactic fermentation
Grappa

6. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Amontillados
Crushing
Tiny malolactic bacteria
A taste modifier

7. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
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.
Bitterness
Alcohol solution

8. 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.
2-4 years
Rootstocks
Sensitivity
Cap - extraction

9. The higher the alcohol content of a wine...
The streams are thinner
Sit for several hours
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Botrytis cinerea

10. 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...
When they are dormant.
One of the most effective ways to prevent alcohol abuse
Bitterness
Reduces fruitiness

11. 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
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.
Quality will be lower
Some exposure to air

12. Explain why severe pruning decreases crop size.

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13. _____________ (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.
Discorging
Prise de mousse
Fining agents
Carbonic Maceration

14. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
False. Many organic growers use pesticides.
Distinctive flavor compounds in its grapes
Concentrated by the evaporation of water
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

15. What textures should you expect in a young port and an old port?
Smooth
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.
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'.
100

16. When are grape plants most resistant to low temperatures?
When they are dormant.
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 -
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
Gew

17. You have been hired by Ch
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Solera
The total acid content increases.
12-18

18. Botrytis-affected dessert wines made in California are modelled after...
French Sauternes and German late-harvest Rieslings
False. To inspect a wine for color - hold it up to a white background.
True
Reduced

19. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Less fertilization
17
Reserve wines are blends of still wines from previous vintages which are added to cuv
Trap the CO2 from a second alcoholic fermentation

20. California has more ____________ than Region 1 acres.
White Zinfandel
12-18
More Region V acres
3000

21. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Cream
Perception of the wines' acidity
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
One-way valves

22. Only the ___________ are higher in alcohol content than table wines.
Fortified dessert wines
High sugar content grapes
Non-wine drinkers
Reserve wines are blends of still wines from previous vintages which are added to cuv

23. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
Because they must be able to envision what the wine will be like in 2-4 years
Specific anosmia
Asti Spumante
Tirage

24. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
Trap the CO2 from a second alcoholic fermentation
Moderate drinking and breast cancer
Less tart
Grape composition - next year's crop - and grape berry health.

25. 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
Browning of pigments
Their higher alcohol contents and stronger odors.
Eating the apple will bring out the acid in the wine.

26. What are the two processes that occur during aging of the champenoise sur lie?
80-90 degrees F
Must
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
The same name

27. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Salty
Carbonic Maceration
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

28. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Disgorging - trap the yeast - riddling
Blanc de Noirs wine production
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.
Neutral

29. What are the preferred viticultural regions for most red wine grapes?
Sparkling and sweet wine
Regions II and III
Colorless
Sniffs

30. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Secondary infections develop
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Sauvignon Blanc

31. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Clear Bordeaux bottles
New World vineyards
3-5
Olfactory epithelium

32. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Smaller barrels
High sugar content grapes
The total acid content increases.
Plant debris; spring rain

33. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
One of the most effective ways to prevent alcohol abuse
Specific anosmia
Sweeter
Cold-inactivated yeast

34. ___________ are younger and get more brick red with age.
Purple wines
Greater aging potential
Colorless
Olfactory epithelium

35. 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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36. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Clear Bordeaux bottles
Solera
Liver cirrhosis
Cloudy

37. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
Sensation
A Burgundian-style wine
Disgorging - trap the yeast - riddling
True

38. Leaves export ______ to developing grapes
35-125 parts per million
Irrigation
Conventional - yeast-catalyzed alcoholic fermentation
Sugars

39. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Cap - extraction
Cool - early
A taste modifier
85

40. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Vinegar bacteria
Tannins
Pigment content
Plant debris; spring rain

41. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Black pepper
Recognition Threshold
Less fertilization
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye

42. Our appreciation of wines is mainly due to their...
Tranquilizers
Disgorging - trap the yeast - riddling
Odors
Cuv

43. Growers control phylloxera by means of
Sensation
Recognition Threshold
Warmer
Rootstocks

44. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
The total acid content increases.
55
Microbiological stability
Pendant ones

45. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
Flavor concentration
Chardonnay and Pinot Blanc
T

46. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Serious wine tasters
False. Both total acid concentration and acid strength decrease.
Recognition Threshold
Fortified wines

47. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Microbiological stability
Tiny malolactic bacteria
Prise de mousse
Extraction

48. 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.
Sparkling wines
2-4 years
Degrees Brix
Cardiovascular mortality

49. Dessert wines are served in ____________ portions than table wines.
Smaller
Sparkling and sweet wine
Chardonnay and Pinot Blanc
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.

50. Describe the calculation of degree-days for a day.

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