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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. What might lead you to have more olfactory fatigue while tasting red wines?
Sauvignon Blanc
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.
Their higher alcohol contents and stronger odors.
Cuv

2. In order to make sparkling wine you need to build a winery for the _______________ process.
Pendant ones
Tank fermentation
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.
Trap the CO2 from a second alcoholic fermentation

3. Why is producing cold stability immediately after fermentation not a concern for many red wines?
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.
Fining agents
Bottling dates
Verbal structure

4. Why has oak become the traditional aging container for wines?
Premium winegrape vineyards
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 -
Amontillados
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

5. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Extraction
Rainfall
Wild yeasts
Greater aging potential

6. What are the preferred viticultural regions for most red wine grapes?
Underground
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Regions II and III
.05%

7. Our appreciation of wines is mainly due to their...
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
An intact grape skin
Non-wine drinkers
Odors

8. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Botrytis-affected fruit
Nodes
Yields increase
True

9. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

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10. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
New World vineyards
Because those procedures minimize tannin extraction as well
Vanilla
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

11. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
You can expect increased complexity and moderated tartness.
Grafting
Gew
Red wines from grape to bottle

12. About how many leaves does a shoot need to mature its grape clusters?
1-2 glasses daily
Methode champenoise
Climate.
About 10 to 20 - if they are well exposed to sunlight.

13. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
Sit for several hours
Red wines from grape to bottle
Clear Bordeaux bottles

14. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Transfer
Fewer vegetative and herbaceous odors
Greater aging potential
FAS

15. Region I is ______ than Region V
15-18
Non-wine drinkers
Smaller barrels
Cooler

16. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Cardiovascular mortality
Their higher alcohol contents and stronger odors.
1-2 glasses daily
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

17. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Smooth
Canopy curtain
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
Carbonic Maceration

18. Where are the papillae located that have very few taste buds in them?

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19. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
The total acid content increases.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Hold the wine against a white background
29

20. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Bottling dates
Perception of the wines' acidity
Gelatin - egg whites are also used.
Acidity

21. The most prestigious wine of a sparkling wine producer may be called ______.
Fortified dessert wines
Merlot
False. The most important sugars in grape juice are glucose and fructose.
T

22. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Browning of pigments
12-18
Dissolved carbon dioxide gas

23. The malolactic fermentation (MLF) is used in...
Cool-regions or cool-seasons
Pinot Noir
Canopy dimensions
Identify odors

24. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
Secondary infections develop
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.
Clarity

25. In some cases quality increases as...
Stronger acidity
Pigment content
Yields increase
Clarity

26. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Botrytis cinerea
Wild yeasts
Portugese grape varieties
A vine's production of more crop than it can satisfactorily mature.

27. An extended maceration of Cabernet Sauvignon can produce a wine with...
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Smooth
Pinot Noir
Softer tannins

28. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Pinot Noir
Amontillados
Aging in oak containers

29. 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.
Surface
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Grape shoot will be uninjured
The streams are thinner

30. Botrytis can penetrate...
Sauvignon Blanc and Semillon
Port
An intact grape skin
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.

31. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
Floral and tropical fruit segments
Colors
Cardiovascular mortality
As much as 20-30%

32. A _____________ is one that stops by itself before all the glucose has been used up.
Stuck fermentation
Crushing
Nitrogen fertilizer
Warmer

33. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
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.
Non-wine drinkers
Cold-inactivated yeast
Dosage

34. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Inhaled air
Cabernet Sauvignon - Napa Gamay
Flat

35. Imported sparkling wine makes up about ______% of the U.S. market.
Yields increase
Cold stabilization
29
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.

36. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Cold stabilization
Resist spoilage
Recognition Threshold
T

37. 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?
Without perceptible sweetness and with an aroma which has an element that is like roses
About 10 to 20 - if they are well exposed to sunlight.
Tobacco - coffee - chocolate - soy
Be drier

38. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
100
Sensation
Moderate drinking and breast cancer

39. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Solera
3000
Strychnine
Climate.

40. Pinot Noir is fermented at...
80-90 degrees F
False. Many organic growers use pesticides.
Clarity
Press juice

41. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Less tart
Sparkling and sweet wine
Pleases him or her
Trap the CO2 from a second alcoholic fermentation

42. Leaf-roll virus is spread by...
Grafting
wine aroma wheel
One place
Vine size

43. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
2-4 years
Dosage
Grape shoot will be uninjured
Their higher alcohol contents and stronger odors.

44. The yield of juice per ton is ________ to 75-90 gallons per ton.
Fining
Monoterpenes
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.
Reduced

45. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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46. Leaf layer numbers are about the same in...
High sugar content grapes
Premium winegrape vineyards
Greater aging potential
Tannins

47. Which red wine grape is preferred when grown in Region I?
12-18
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Normal breathing
Pinot Noir

48. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
Table wines
Wild yeasts
A Burgundian-style wine
Pigment content

49. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Carbonic Maceration
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Grape berries
A vine's production of more crop than it can satisfactorily mature.

50. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Be drier
Grassy character
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Yields increase