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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. Port production from _______________ is being done on a small scale in California.
Without perceptible sweetness and with an aroma which has an element that is like roses
Purple wines
Portugese grape varieties
Darker colors

2. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
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.
Pinot Noir
Sensation
Thermal

3. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
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.
Portugese grape varieties
Acetaldehyde - ethyl acetate
Sensitivity

4. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Premium winegrape vineyards
Sensitivity
Cool - early
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

5. What three things happen when wines age in oak barrels?
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.
Warm - dry
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
Grassy character

6. Removing leaves from around grape clusters
Decreases grape rots - lowers grape potassium - lowers grape pH
12-18
Cuv
Sugar and acid composition

7. Imported sparkling wine makes up about ______% of the U.S. market.
29
Blanc de Noirs wine production
Sweet before dry
False. The most important sugars in grape juice are glucose and fructose.

8. 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?
Management of the extraction during fermentation
Without perceptible sweetness and with an aroma which has an element that is like roses
Liver cirrhosis
Tobacco - coffee - chocolate - soy

9. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
3000
Tannins
Gelatin - egg whites are also used.
Neutral

10. 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
Because they must be able to envision what the wine will be like in 2-4 years
3000
Stronger acidity

11. 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
85
Genus Saccharomyces
Limousin forest

12. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
True
Climate.
Solera
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

13. Its inherent qualities make Pinot Noir a good candidate for...
Blanc de Noirs wine production
Clarity
The Muscats
On the tongue's top surface

14. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Taste adaptation
35-125 parts per million

15. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
The streams are thinner
29
Degrees Brix

16. About how many leaves does a shoot need to mature its grape clusters?
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.
Genus Saccharomyces
About 10 to 20 - if they are well exposed to sunlight.
Greater complexity - harmony - and the power to stimulate the emotions

17. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.
Grape shoot will be uninjured
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Crop-bearing shoots
Warm - dry

18. What is the 'retro nasal route'?

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19. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Port
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
You tilt the glass so that you can look through a thinner layer of wine

20. 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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21. 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.
Timing of the MLF
Hedonic quality
Canopy curtain

22. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
As much as 20-30%
Transfer
Recognizable varietal aroma
Asti Spumante

23. ___________ are younger and get more brick red with age.
Purple wines
Their higher alcohol contents and stronger odors.
Dark skinned Pinot Noir grapes
FAS

24. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Sulfite-sensitive - steroid-dependent asthmatics
Rootstocks
An intact grape skin
True

25. Why has oak become the traditional aging container for wines?
Tobacco - coffee - chocolate - soy
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 -
Canopy dimensions
Crop-bearing shoots

26. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Flavor concentration
Quality will be lower
To prevent overcropping and its accompanying loss of grape quality.
Amontillados

27. 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.
12-18
Exists above the vineyard
Sniffs
Surface

28. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
Management of the extraction during fermentation
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Botrytis infection

29. Why is harvesting Botrytis-infected fruit slow?

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30. Growers control phylloxera by means of
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
False. Both total acid concentration and acid strength decrease.
Yields increase
Rootstocks

31. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Extraction
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
55
60-95

32. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Sauvignon Blanc
Harvest sugars
Degrees Brix
Because the wines blended to make the cuv

33. The juice of Zinfandel and most other red wine grapes is...
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Limousin forest
Colorless
Transfer

34. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
A taste modifier
Water evaporation
Normal breathing
Plant debris; spring rain

35. What is overcropping?

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36. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
About 50% of people
Regions II and III
Cold stabilization
Tirage

37. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Prise de mousse
Blanc de Noirs
Asti Spumante
Genus Saccharomyces

38. Leaf layer numbers are about the same in...
Flat
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Distinctive flavor compounds in its grapes
Premium winegrape vineyards

39. Pick the worst wine on this list for bottle aging...
2-4 years
White Zinfandel
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Brown

40. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
Be drier
Secondary infections develop
Specific anosmia
Disgorging - trap the yeast - riddling

41. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
Sensation
60-95
Tiny malolactic bacteria

42. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
Fining
Vintage-dated varietal
Hedonic quality
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

43. Dry white varietal wine most likely improve with bottle aging.
Chardonnay
Body
Climate.
Sauvignon Blanc

44. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
Merlot
Limousin forest
The Muscats
Gew

45. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
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.
Hydrometers
Warm - dry
Blended

46. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Management of the extraction during fermentation
Extracted at higher pressures
Less fertilization
Chardonnay and Pinot Blanc

47. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Vine's microclimate
Dosage
Aroma - Bouquet
Port

48. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Canopy curtain
Smooth
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

49. 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...
Sherries
Sweet before dry
Cold-inactivated yeast
Black pepper

50. _____________ table wines are much more common than vintage-dated sparkling wines.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Vintage-dated varietal
Transfer
True