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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. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
Moderate drinking and breast cancer
Less tart
Secondary infections develop
Sit for several hours

2. Sterile filtration followed by aseptic bottling are key strategies in creating...
Tirage
Chardonnay
Low lying areas
Microbiological stability

3. Botrytis can penetrate...
Stronger acidity
French Colombard
An intact grape skin
Sparkling and sweet wine

4. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
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
Baking
Cool-regions or cool-seasons
Perception of the wines' acidity

5. Explain why severe pruning decreases crop size.

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6. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.
True
Percentage by weight of sugar in the juice
Management of the extraction during fermentation
Flat

7. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
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
Three
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
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.

8. 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.
Grape shoot will be uninjured
Grassy character
Prise de mousse
Regions II and III

9. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Portugese grape varieties
Sweet before dry
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Discorging

10. Sherries referred to as ______ will have 7.5-10% sugar
The priesthood and of the wealthy
Use sugars synthesized by illuminated leaves
Cream
Management of the extraction during fermentation

11. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Merlot
Reduces fruitiness
The same name
Inhaled air

12. Great wines are distinguished from ordinary wines by their...
Verbal structure
Stuck fermentation
False. Many organic growers use pesticides.
Greater complexity - harmony - and the power to stimulate the emotions

13. 'Organic growers' eschew pesticides.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Regions II and III
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
False. Many organic growers use pesticides.

14. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Harvest sugars
Perpendicular
Botrytis-affected fruit
Vine's microclimate

15. Which is the most common method of producing sparkling wines?
Some exposure to air
Trap the CO2 from a second alcoholic fermentation
Tawny
French Colombard

16. Red wines often benefit from ______________ after fermentation and during barrel aging.
True
2-4 years
Some exposure to air
Perpendicular

17. A typical sulfur dioxide in wine would be ______.
Gelatin - egg whites are also used.
35-125 parts per million
The streams are thinner
Monoterpenes

18. What factors are important for slower bottle aging?
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
29
Cold-inactivated yeast
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

19. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Pigment content
Tank fermentation
Vanilla
Sauvignon Blanc and Semillon

20. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Climate.
Reserve wines are blends of still wines from previous vintages which are added to cuv
Charmat
Cloudy

21. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
wine aroma wheel
Because they must be able to envision what the wine will be like in 2-4 years
Recognition Threshold
Varietal character

22. In 1990 - white table wines - ros
Browning of pigments
Trap the CO2 from a second alcoholic fermentation
Premium winegrape vineyards
85

23. When is a wine 'dead'?
Positive structural organoleptic elements
One-way valves
Must
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

24. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Clarity
Alcohol solution
Clear Bordeaux bottles
To prevent overcropping and its accompanying loss of grape quality.

25. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Clarity
Press juice
Oloroso
Underground

26. Removing leaves from around grape clusters
Decreases grape rots - lowers grape potassium - lowers grape pH
Limousin forest
Pleases him or her
Asti Spumante

27. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Tranquilizers
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.
False. The most important sugars in grape juice are glucose and fructose.

28. How would a wine be aged in barrels to minimize its exposure to air?
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
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.
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
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.

29. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
wine aroma wheel
Sit for several hours
Body
Pigment content

30. An extended maceration of Cabernet Sauvignon can produce a wine with...
Pleases him or her
Softer tannins
Cool-regions or cool-seasons
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.

31. 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.
Sauvignon Blanc
Oloroso
Free-run juices
Some exposure to air

32. The malolactic fermentation (MLF) is used in...
Intense fruit aromas
Flat
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Cool-regions or cool-seasons

33. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
Carbonic Maceration
Canopy thickness
Olfactory epithelium

34. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
Serious wine tasters
Clear Bordeaux bottles
Sulfite-sensitive - steroid-dependent asthmatics
One place

35. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
The same name
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
Blanc de Noirs
Cap - extraction

36. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Alcohol solution
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Amontillados
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye

37. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Reduces fruitiness
Botrytis-affected fruit
;lees
Racking

38. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Exists above the vineyard
White Riesling
Tank fermentation
Resist spoilage

39. Dry white varietal wine most likely improve with bottle aging.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Chardonnay
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Salty

40. Demographic studies have shown that wine drinkers are better educated and earn more than...
Sensitivity
Varietal wines
Non-wine drinkers
Funnel-shaped

41. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Canopy curtain
The priesthood and of the wealthy
Decreases grape rots - lowers grape potassium - lowers grape pH
85

42. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
One of the most effective ways to prevent alcohol abuse
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Acidity
Malolactic fermentation

43. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Tawny
Greater aging potential
Must
Cold-inactivated yeast

44. Wine provides about how many calories per four-ounce serving?
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
50% as intense as full sunlight on a clear summer day
100
Only up to a certain point

45. You have been hired by Ch
wine aroma wheel
Only up to a certain point
Blanc de Blancs - Blanc de Noirs.
12-18

46. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Vintage-dated varietal
The total acid content increases.
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.
Portugese grape varieties

47. Which grape variety below would be most consistently used for premium wines rather than jug wines?
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Gew
Regions II and III
Fining

48. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Eating the apple will bring out the acid in the wine.
Colors
Vintage-dated varietal
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

49. The alcoholic fermentation in red wine production is _________________ than for white wine production.
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.
Hold the wine against a white background
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Vine size

50. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
The Muscats
Shoots that grew in summer are termed canes after they lose their leaves in winter.
17
Recognition Threshold