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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. You lost your job when Ch
A taste modifier
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
Thermal
3-5

2. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
80-90 degrees F
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
50% as intense as full sunlight on a clear summer day
Sit for several hours

3. The most important step in red wine production for determining the style of a wine.
Management of the extraction during fermentation
Sparkling wines
Hydrometers
False. Both total acid concentration and acid strength decrease.

4. The process of collecting yeast for removal is...
Greater aging potential
Only up to a certain point
Riddling
Aging in oak containers

5. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
False. Both total acid concentration and acid strength decrease.
Merlot
Three
Reduces fruitiness

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

7. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Reserve wines are blends of still wines from previous vintages which are added to cuv
12-18
Rainfall
Cap - extraction

8. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Carbonic Maceration
Pomace
Canopy curtain
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

9. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Intense fruit aromas
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
Different clones
Vintage-dated varietal

10. _____________ is not usually sought in grapes to be used for the methode champenoise.
Sauvignon Blanc and Semillon
Recognizable varietal aroma
True
Clusters

11. 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...
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
;lees
Plant debris; spring rain
Normal breathing

12. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
Quality will be lower
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.
Rootstocks
Charmat

13. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
Tranquilizers
Grassy character
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
60-95

14. Dry white varietal wine most likely improve with bottle aging.
Sweet before dry
Chardonnay
Table wines
Monoterpenes

15. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
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.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
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.
Tirage

16. Its inherent qualities make Pinot Noir a good candidate for...
Blanc de Noirs wine production
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
80-90 degrees F
1-2 glasses daily

17. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Olfactory epithelium
Soil surface area
Flavor concentration
Tawny

18. 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...
Table wines
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.
Only up to a certain point
Pleases him or her

19. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Grape shoot will be uninjured
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
Dark skinned Pinot Noir grapes
High sugar content grapes

20. Overall quality in red wines is correlated with total color and...
Pigment content
Free-run juices
Percentage by weight of sugar in the juice
One of the most effective ways to prevent alcohol abuse

21. Why is producing cold stability immediately after fermentation not a concern for many red wines?
A Burgundian-style wine
Tasting situation
Grafting
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.

22. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.
Pinot Noir
Merlot
Must
Browning of pigments

23. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Extracted at higher pressures
Sit for several hours
Underground
Moderate drinking and breast cancer

24. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
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.
Botrytis cinerea
Pigment content
Fortified wines

25. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Sensation
Because those procedures minimize tannin extraction as well
Methode champenoise
The Muscats

26. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
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.
Grape composition - next year's crop - and grape berry health.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Table wines

27. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

28. Leaves in deep shade...
Recognizable varietal aroma
2-4 years
Grappa
Use sugars synthesized by illuminated leaves

29. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
You tilt the glass so that you can look through a thinner layer of wine
Positive structural organoleptic elements
Sensitivity
2-4 years

30. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.
Underground
Colorless
Crushing
Asti Spumante

31. Botrytis-affected dessert wines made in California are modelled after...
French Sauternes and German late-harvest Rieslings
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.
Identify odors
Without perceptible sweetness and with an aroma which has an element that is like roses

32. 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

33. Under which aging conditions will the components of the wine in a barrel become concentrated?
55
Fining agents
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Sauvignon Blanc

34. You have been hired by Ch
12-18
Darker colors
Sweeter
Smaller

35. 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.
Surface
Hedonic quality
Vanilla
Grafting

36. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Cold stabilization
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Premium winegrape vineyards
Sparkling and sweet wine

37. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Disgorging - trap the yeast - riddling
22.9 degrees Brix - .80 total acid
Amontillados
Browning of pigments

38. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
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.
The total acid content increases.
22.9 degrees Brix - .80 total acid

39. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Intense fruit aromas
True
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.
Perceptible varietal aromas

40. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Chardonnay
More Region V acres
Table wines
FAS

41. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Four months
Climate.
Press juice

42. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
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.
Fortified wines
Varietal wines
Sensation

43. 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...
Clear Bordeaux bottles
Sweeter
Inhaled air
Odors

44. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Press juice
Stronger acidity
Monoterpenes
Olfactory epithelium

45. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Sparkling and sweet wine
Acidity
The streams are thinner
Grape composition - next year's crop - and grape berry health.

46. Thick canopies adversely affect...

47. California wineries age their red wines ________ months in the bottle before releasing them.
85
One-half month to 48 months
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t
Smaller

48. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Tasting situation
Degrees Brix
Varietal character
Distinctive flavor compounds in its grapes

49. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Approximate drinkability
Harvest sugars
Nodes
Sit for several hours

50. Women are more able to learn to _________ than men.
Bottling dates
The same name
Body
Identify odors