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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. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
Wild yeasts
Sulfite-sensitive - steroid-dependent asthmatics
Underground

2. The process of collecting yeast for removal is...
Riddling
Colorless
Sauvignon Blanc and Semillon
Asti Spumante

3. Why do winemakers dilute wine spirits with water when they taste them.

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4. When are grape plants most resistant to low temperatures?
When they are dormant.
Pinot Noir
Tawny
Percentage by weight of sugar in the juice

5. What factors are important for slower bottle aging?
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Verbal structure
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.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

6. What might lead you to have more olfactory fatigue while tasting red wines?
Grape composition - next year's crop - and grape berry health.
Their higher alcohol contents and stronger odors.
Degrees Brix
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.

7. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
Inhaled air
12-18
Sugar and acid composition

8. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Microbiological stability
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Grafting

9. Under which aging conditions will the components of the wine in a barrel become concentrated?
Port
50% as intense as full sunlight on a clear summer day
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.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

10. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.
Cloudy
Liver cirrhosis
Eating the apple will bring out the acid in the wine.
Taste adaptation

11. Growers control phylloxera by means of
Rootstocks
Solera
Odors
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.

12. During radiation frosts - Colder air settles in...
Only up to a certain point
Low lying areas
Sweet (taste) - hot (tactile)
Fortified wines

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.
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.
Clarity
Fining agents
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

14. Leaf-roll virus is spread by...
Grafting
Aging in oak containers
Tranquilizers
New World vineyards

15. 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.
True
Extracted at higher pressures
Varietal character
Dissolved carbon dioxide gas

16. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
Vintage-dated varietal
True
True
Concentrated by the evaporation of water

17. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
50% as intense as full sunlight on a clear summer day
False. Both total acid concentration and acid strength decrease.
Vinegar bacteria

18. What are two purposes for blending port?
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.
Half; 75-110
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Leaf pores

19. Port production from _______________ is being done on a small scale in California.
Portugese grape varieties
T
Extracted at higher pressures
Red wines from grape to bottle

20. Explain why the shoots on a severely pruned vine tend to grow very long
Purple wines
Timing of the MLF
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.
A Burgundian-style wine

21. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Pinot Noir
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
Racking
Serious wine tasters

22. _____________ table wines are much more common than vintage-dated sparkling wines.
Vintage-dated varietal
One place
Underground
Varietal character

23. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
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.
Sparkling and sweet wine
More Region V acres
Colors

24. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
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.
Malolactic fermentation
Stronger acidity
Cuv

25. Which style of port takes on its important sensory characteristics during long barrel aging?
Tawny
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.
Stuck fermentation
Their higher alcohol contents and stronger odors.

26. For winemaking the most important sugar in grape juice is sucrose.
Leaf pores
False. The most important sugars in grape juice are glucose and fructose.
Chardonnay
Positive structural organoleptic elements

27. Dessert wines are served in ____________ portions than table wines.
Sensation
Flat
False. The most important sugars in grape juice are glucose and fructose.
Smaller

28. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
When they are dormant.
Table wines
Discorging

29. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Exists above the vineyard
Canopy thickness
A vine's production of more crop than it can satisfactorily mature.
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.

30. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Racking
Water evaporation
Limousin forest
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

31. Several grape clones may share...
The same name
T
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.
Three

32. Leaves in deep shade...
Use sugars synthesized by illuminated leaves
Cool - early
Sauvignon Blanc
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.

33. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
Discorging
Acidity
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.
Free-run juices

34. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Reduces fruitiness
Management of the extraction during fermentation
Underground
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.

35. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Pendant ones
Hold the wine against a white background
Varietal character
Oloroso

36. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Neutral
Gelatin - egg whites are also used.
About 50% of people
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.

37. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
Cabernet Sauvignon - Napa Gamay
Colorless
False. Many organic growers use pesticides.
Dom Perignon - 1668-1715

38. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Press juice
Salty
Moderate drinking and breast cancer
Stuck fermentation

39. What is the purpose of flower cluster removal?
To prevent overcropping and its accompanying loss of grape quality.
True
Decreases grape rots - lowers grape potassium - lowers grape pH
Oloroso

40. 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...
One of the most effective ways to prevent alcohol abuse
Trap the CO2 from a second alcoholic fermentation
Grappa
Grassy character

41. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Canopy curtain
Perceptible varietal aromas
Stuck fermentation
Sparkling and sweet wine

42. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Aroma - Bouquet
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f

43. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
New World vineyards
Sweeter
Chardonnay and Pinot Blanc
Quality will be lower

44. California wineries age their red wines ________ months in the bottle before releasing them.
One-half month to 48 months
Grape berries
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.
Some exposure to air

45. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
Amontillados
Only up to a certain point
True
Brown

46. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Blanc de Blancs - Blanc de Noirs.
Sensitivity
Grappa
Portugese grape varieties

47. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
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.
Prise de mousse
Because the wines blended to make the cuv
False. Many organic growers use pesticides.

48. 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
Sweet (taste) - hot (tactile)
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Non-wine drinkers
Pinot Noir

49. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
Half; 75-110
Dosage
Perceptible varietal aromas

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

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