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. Region I is ______ than Region V
Oloroso
Cooler
True
Surface

2. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Press juice
Discorging
Body
Neutral

3. Leaves in deep shade...
Be drier
Grafting
You can expect increased complexity and moderated tartness.
Use sugars synthesized by illuminated leaves

4. The malolactic fermentation (MLF) is used in...
Cool-regions or cool-seasons
2-4 years
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.
Normal breathing

5. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Perceptible varietal aromas
Taste adaptation
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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.

6. 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.
Premium winegrape vineyards
Hold the wine against a white background
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.
Botrytis infection

7. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Percentage by weight of sugar in the juice
Mesoclimate
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Sugar and acid composition

8. 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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

9. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Body
Decreases grape rots - lowers grape potassium - lowers grape pH
True
Darker colors

10. Imported sparkling wine makes up about ______% of the U.S. market.
29
Crop-bearing shoots
Smaller barrels
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.

11. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
Degrees Brix
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.
12-18
Wine spirits

12. Canopy management affects the...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

13. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Discorging
50% as intense as full sunlight on a clear summer day
Regions II and III
To prevent overcropping and its accompanying loss of grape quality.

14. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Alcohol solution
Methode champenoise
85
Tiny malolactic bacteria

15. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Canopy dimensions
Chardonnay and Pinot Blanc
On the tongue's top surface
Pinot Noir

16. What textures should you expect in a young port and an old port?
True
More Region V acres
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.
Crop-bearing shoots

17. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
3000
Olfactory sensitivity
Tranquilizers
Sauvignon Blanc

18. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
One of the most effective ways to prevent alcohol abuse
Gelatin - egg whites are also used.
Hold the wine against a white background
Use sugars synthesized by illuminated leaves

19. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Vintage-dated varietal
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
White Riesling
Sauvignon Blanc

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

21. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Aging in oak containers
Extracted at higher pressures
Gelatin - egg whites are also used.
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

22. 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...
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
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.
Inhaled air
Resist spoilage

23. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Botrytis-affected fruit
Vinegar bacteria
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Canopy thickness

24. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
Quality will be lower
Cold-inactivated yeast
Disgorging - trap the yeast - riddling
When they are dormant.

25. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
55
Body
Oloroso
Grape berries

26. A typical sulfur dioxide in wine would be ______.
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
Low lying areas
35-125 parts per million
Perceptible varietal aromas

27. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Exists above the vineyard
Approximate drinkability
Sugar and acid composition
Nitrogen fertilizer

28. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Malolactic fermentation
Resist spoilage
High sugar content grapes
Clarity

29. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Must
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
A vine's production of more crop than it can satisfactorily mature.
Surface

30. What is reserve wine and how is it used in methode champenoise sparkling wine production?
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Reserve wines are blends of still wines from previous vintages which are added to cuv
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Must

31. Winemakers taste the fortifying alcohol and match it to the wine being made because...
Taste adaptation
Baking
T
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

32. Removing leaves from around grape clusters
Aroma - Bouquet
Odors
Decreases grape rots - lowers grape potassium - lowers grape pH
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

33. Under the right circumstances - __________ improves winegrape quality.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Irrigation
Oloroso
Sensitivity

34. At what blood alcohol concentration do most people perceive the maximum relaxation?
Degrees Brix
Table wines
.05%
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

35. 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
Tawny
T
Wine

36. 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...
Varietal character
Monoterpenes
New World vineyards
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

37. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Only up to a certain point
Solera
Bottling dates

38. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
Their higher alcohol contents and stronger odors.
Amontillados
Percentage by weight of sugar in the juice

39. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Black pepper
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
About 10 to 20 - if they are well exposed to sunlight.
Genus Saccharomyces

40. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Different clones
Stuck fermentation
Clarity
Transfer

41. What factors are important for slower bottle aging?
Pomace
Distinctive flavor compounds in its grapes
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Table wines

42. The grape solids in the must are called...
On the tongue's top surface
Pomace
Clusters
True

43. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Pleases him or her
Prise de mousse
Tobacco - coffee - chocolate - soy

44. 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?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
The use of solar energy to snythesize sugar from carbon dioxide and water.
Without perceptible sweetness and with an aroma which has an element that is like roses
Percentage by weight of sugar in the juice

45. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
Grappa
Varietal wines
Monoterpenes

46. In some cases quality increases as...
Solera
About 50% of people
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Yields increase

47. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Varietal character
Blanc de Noirs wine production
Tank fermentation
Verbal structure

48. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Sugars
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Vine's microclimate

49. When is a wine 'dead'?
The Muscats
Recognition Threshold
100
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

50. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Surface
Flat
New World vineyards
Sauvignon Blanc and Semillon