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. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Management of the extraction during fermentation
Half; 75-110
New World vineyards
As much as 20-30%

2. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Flavor concentration
False. Many organic growers use pesticides.
Portugese grape varieties

3. __________ give wines more oak flavor.
Grappa
Smaller barrels
Serious wine tasters
Sugar and acid composition

4. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
You tilt the glass so that you can look through a thinner layer of wine
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Botrytis-affected fruit
You can expect increased complexity and moderated tartness.

5. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.
Fortified dessert wines
Sniffs
Carbonic Maceration
Fewer vegetative and herbaceous odors

6. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
Because those procedures minimize tannin extraction as well
One-way valves
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.
Sweet (taste) - hot (tactile)

7. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
Crop-bearing shoots
Recognition Threshold
Colorless
17

8. What are the preferred viticultural regions for most red wine grapes?
Fewer vegetative and herbaceous odors
Fining
Regions II and III
22.9 degrees Brix - .80 total acid

9. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Quercus Suber
Low lying areas
Dark skinned Pinot Noir grapes
Sit for several hours

10. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Nodes
Neutral
Tirage
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

11. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Sparkling wines
Botrytis-affected fruit
Trap the CO2 from a second alcoholic fermentation
50% as intense as full sunlight on a clear summer day

12. Red wines make up about __________% of the U.S. wine market during the 1980s.
Rootstocks
Tank fermentation
15-18
Sensation

13. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Cold-inactivated yeast
Monoterpenes
Varietal wines
The priesthood and of the wealthy

14. 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.
Extracted at higher pressures
You can expect increased complexity and moderated tartness.
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Botrytis cinerea

15. 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.
Neutral
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Cool - early
High sugar content grapes

16. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Merlot
Bottling dates
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Dosage

17. 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
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
Normal breathing
One-way valves

18. In methode champenoise - the wine ages with the yeast for about.
Body
100
2-4 years
Inhaled air

19. California wineries age their red wines ________ months in the bottle before releasing them.
Taste adaptation
Dissolved carbon dioxide gas
One-half month to 48 months
Botrytis cinerea

20. When are grape plants most resistant to low temperatures?
Tank fermentation
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
When they are dormant.
Trap the CO2 from a second alcoholic fermentation

21. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Cool-regions or cool-seasons
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.

22. Explain why the shoots on a severely pruned vine tend to grow very long
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.
Percentage by weight of sugar in the juice
Acidity
Nodes

23. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Racking
Tawny
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Underground

24. 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...
Cloudy
Tranquilizers
80-90 degrees F
Tannins

25. Why has oak become the traditional aging container for wines?
Serious wine tasters
Botrytis-affected fruit
Vintage-dated varietal
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 -

26. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
One of the most effective ways to prevent alcohol abuse
Tawny
Press juice
As much as 20-30%

27. You have been hired by Ch
Cloudy
Serious wine tasters
Colorless
12-18

28. Wind may warm a vineyard if a layer of warm air...
Microbiological stability
Varietal character
Exists above the vineyard
Limousin forest

29. Quantitatively distinguish between thin and thick canopies.
Pomace
Liver cirrhosis
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.
Hedonic quality

30. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Amontillados
A Burgundian-style wine
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
Aging in oak containers

31. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Warm - dry
Use sugars synthesized by illuminated leaves
True
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

32. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Black pepper
Sweet before dry
Yields increase
One unit increase in photosynthetic rate

33. About how much of a cuv
Oloroso
French Sauternes and German late-harvest Rieslings
Blanc de Blancs - Blanc de Noirs.
As much as 20-30%

34. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Only up to a certain point
Strychnine
Neutral
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 -

35. _______ can be produced when press juice is fermented and then distilled.
Grappa
1-2 glasses daily
A vine's production of more crop than it can satisfactorily mature.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.

36. The climate of the vineyard is called a...
Carbonic Maceration
Aging in oak containers
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.
Mesoclimate

37. 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
Limousin forest
Decreases light interception by the vineyard
Nitrogen fertilizer
False. To inspect a wine for color - hold it up to a white background.

38. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
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.
Neutral
Greater complexity - harmony - and the power to stimulate the emotions

39. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Sensation
On the tongue's top surface
Normal breathing
Recognition Threshold

40. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...
One place
Smaller barrels
Sniffs
Quality will be lower

41. 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.
Chardonnay and Pinot Blanc
Leaf pores
T
Rainfall

42. The concentrated alcohol used to fortify wines is called _______.
Four months
Less fertilization
Tawny
Wine spirits

43. You lost your job when Ch
Sherries
3-5
Tawny
Pleases him or her

44. What factors are important for slower bottle aging?
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
One place
Smaller

45. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
More Region V acres
Sensation
Verbal structure
Resist spoilage

46. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
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
Tasting situation
Four months
Darker colors

47. Roonstocks are used to control...
Specific anosmia
Smaller barrels
Vine size
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

48. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
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'.
Reduces fruitiness
Intense fruit aromas
Acetaldehyde - ethyl acetate

49. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Blanc de Noirs
Fewer vegetative and herbaceous odors
Black pepper

50. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Harvest sugars
Perceptible varietal aromas