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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. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Blanc de Blancs - Blanc de Noirs.
Amontillados
Softer tannins
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.

2. 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...
Inhaled air
Solera
Bell pepper - eucalyptus - mint - maybe berries - cassis
12-18

3. During radiation frosts - Colder air settles in...
You could begin by fermenting Chenin Blanc in juice in oak barrels and add more oak by aging the wine for several months in new 60-gallon American oak barrels.
Pendant ones
Low lying areas
Cream

4. The grape solids in the must are called...
Pomace
Sniffs
Pinot Noir
Cuv

5. 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.
Discorging
Extracted at higher pressures
The use of solar energy to snythesize sugar from carbon dioxide and water.
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.

6. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
Different clones
60-95
Because they must be able to envision what the wine will be like in 2-4 years
Four months

7. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.
Genus Saccharomyces
Cooler
Crushing
Recognizable varietal aroma

8. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Fortified wines
Carbonic Maceration
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
Water evaporation

9. If canopy heigh remains constant - then increasing between-row spacing
You can expect increased complexity and moderated tartness.
New World vineyards
Decreases light interception by the vineyard
On the tongue's top surface

10. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.
Aroma - Bouquet
Trap the CO2 from a second alcoholic fermentation
1-2 glasses daily
Free-run juices

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

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12. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Reduces fruitiness
Clear Bordeaux bottles
;lees

13. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Varietal character
Stronger acidity
Cabernet Sauvignon - Napa Gamay
Canopy curtain

14. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Limousin forest
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Percentage by weight of sugar in the juice

15. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
White Zinfandel
Blanc de Noirs
Reduced
Stuck fermentation

16. Demographic studies have shown that wine drinkers are better educated and earn more than...
Body
Sweeter
Smaller barrels
Non-wine drinkers

17. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Perpendicular
Extracted at higher pressures
Vinegar bacteria
Malolactic fermentation

18. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
100
Racking
Rainfall
T

19. When is the mechanism of taste dependent on saliva?
Recognition Threshold
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.
Racking
Very limited

20. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
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.
French Colombard
Fortified wines
Acidity

21. 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.
Half; 75-110
Rainfall
Perception of the wines' acidity
Prise de mousse

22. The 'Orange Juice Effect' is an example of
Olfactory sensitivity
Use sugars synthesized by illuminated leaves
A taste modifier
Tasting situation

23. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Methode champenoise
Colors
Tranquilizers
Blanc de Blancs - Blanc de Noirs.

24. Red wines often benefit from ______________ after fermentation and during barrel aging.
Portugese grape varieties
A taste modifier
Some exposure to air
Reduced

25. Growers control phylloxera by means of
Sit for several hours
Rootstocks
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.
Secondary infections develop

26. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Sweeter
Cream
False. The most important sugars in grape juice are glucose and fructose.
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.

27. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
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
Oloroso
The Muscats
Asti Spumante

28. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
False. Many organic growers use pesticides.
Three
Varietal character
True

29. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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30. Wine provides about how many calories per four-ounce serving?
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.
Resist spoilage
Cloudy
100

31. 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.
Cabernet Sauvignon - Napa Gamay
Tannins
Greater complexity - harmony - and the power to stimulate the emotions
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

32. About how much of a cuv
Subtract 50 degrees from the day's average temperature.
As much as 20-30%
Methode champenoise
Sparkling wines

33. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
False. Champagne may only be used for wines produced in the Champagne district of France.
Use sugars synthesized by illuminated leaves
Distinctive flavor compounds in its grapes

34. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Distinctive flavor compounds in its grapes
Transfer
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
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.

35. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Gelatin - egg whites are also used.
Darker colors
Bell pepper - eucalyptus - mint - maybe berries - cassis
Press juice

36. Which tasting order would place the second wine at a disadvantage?
Recognition Threshold
Must
Thermal
Sweet before dry

37. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Hold the wine against a white background
One-half month to 48 months
Specific anosmia
Moderate drinking and breast cancer

38. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Warm - dry
Genus Saccharomyces
Degrees Brix
Carbonic Maceration

39. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Hydrometers
On the tongue's top surface
Gew
Canopy dimensions

40. When is a wine 'dead'?
Smaller barrels
;lees
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

41. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
A sampling of bottle-fermented sparkling wines
True
The Muscats
Solera

42. 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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43. The sensory organ for the sense of smell is located at the top and rear of the nasal cavity and about 5-10% of the air reaches it in...
Perpendicular
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Normal breathing
Timing of the MLF

44. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Alcohol solution
Funnel-shaped
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.
Microbiological stability

45. Pinot Noir is fermented at...
Fortified wines
The Muscats
80-90 degrees F
Acidity

46. Define 'canes'
85
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.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Transfer

47. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Sugar and acid composition
50% as intense as full sunlight on a clear summer day
Grassy character
Canopy curtain

48. 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 __________.
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.
Sweet (taste) - hot (tactile)
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Cabernet Sauvignon - Napa Gamay

49. 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 __________.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Carbonic Maceration
Tobacco - coffee - chocolate - soy
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

50. The higher the alcohol content of a wine...
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Mesoclimate
Amontillados
The streams are thinner