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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 is overcropping?

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2. Removing leaves from around grape clusters
Discorging
Tobacco - coffee - chocolate - soy
Decreases grape rots - lowers grape potassium - lowers grape pH
Vinegar bacteria

3. Which is a botanical pesticide?
Tannins
Wine
French Sauternes and German late-harvest Rieslings
Strychnine

4. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
One place
Botrytis cinerea
Solera
Hydrometers

5. What three things happen when wines age in oak barrels?
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
12-18
Strychnine
Canopy curtain

6. Growers control phylloxera by means of
Vine size
Colors
Rootstocks
The priesthood and of the wealthy

7. 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.
Cool - early
Fortified wines
Resist spoilage
Vintage-dated varietal

8. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Without perceptible sweetness and with an aroma which has an element that is like roses
Greater aging potential
55
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 -

9. What additional changes occur in wines that undergo the malolactic fermentation?
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
.05%
False. Both total acid concentration and acid strength decrease.
Resist spoilage

10. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Botrytis cinerea
Dom Perignon - 1668-1715
Big Vine Theory
Sweeter

11. What do carbonic maceration and m
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
2-4 years
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.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

12. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Vinegar bacteria
Asti Spumante
3-5
Olfactory sensitivity

13. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Grafting
Normal breathing
12-18
22.9 degrees Brix - .80 total acid

14. Leaf-roll virus is spread by...
Secondary infections develop
Stronger acidity
Tawny
Grafting

15. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Gew
Sherries
Crushing
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

16. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Dissolved carbon dioxide gas
Very limited
True
Fining agents

17. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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18. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Taste adaptation
White Riesling
You can expect increased complexity and moderated tartness.
Non-wine drinkers

19. 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.
Grape composition - next year's crop - and grape berry health.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
True
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

20. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Chardonnay and Pinot Blanc
New World vineyards
Perception of the wines' acidity
Grassy character

21. 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.
Genus Saccharomyces
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Cap - extraction
False. Both total acid concentration and acid strength decrease.

22. In order to make sparkling wine you need to build a winery for the _______________ process.
Big Vine Theory
Tank fermentation
Body
Botrytis-affected fruit

23. An extended maceration of Cabernet Sauvignon can produce a wine with...
French Colombard
Softer tannins
Varietal wines
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.

24. Only the ___________ are higher in alcohol content than table wines.
Fortified dessert wines
Canopy thickness
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Fining agents

25. Leaves export ______ to developing grapes
Neutral
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Sugars
T

26. The most prestigious wine of a sparkling wine producer may be called ______.
T
Because those procedures minimize tannin extraction as well
Taste adaptation
True

27. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Rootstocks
Management of the extraction during fermentation
Grassy character
Tobacco - coffee - chocolate - soy

28. Wine provides about how many calories per four-ounce serving?
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
White Riesling
100
3-5

29. The process of collecting yeast for removal is...
Quality will be lower
Riddling
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Less fertilization

30. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Dosage
Mesoclimate
Fortified wines
Transfer

31. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
Blended
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.
Sensation
Soil surface area

32. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
Conventional - yeast-catalyzed alcoholic fermentation
Fewer vegetative and herbaceous odors
Cap - extraction
Climate.

33. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
French Sauternes and German late-harvest Rieslings
Alcohol solution
Timing of the MLF
Some exposure to air

34. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Clarity
Warmer
Exists above the vineyard
Greater aging potential

35. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Tiny malolactic bacteria
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
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.

36. 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
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
Dosage
Sweet (taste) - hot (tactile)
Sauvignon Blanc

37. 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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38. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
True
Approximate drinkability
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
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.

39. When are grape plants most resistant to low temperatures?
When they are dormant.
Cool-regions or cool-seasons
Cold stabilization
Yields increase

40. What changes would you expect when white wines age in the bottle?
One place
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
You can expect increased complexity and moderated tartness.
Trap the CO2 from a second alcoholic fermentation

41. 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.
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
A taste modifier
Surface
Wild yeasts

42. What might lead you to have more olfactory fatigue while tasting red wines?
Their higher alcohol contents and stronger odors.
Cool-regions or cool-seasons
Table wines
Cabernet Sauvignon - Napa Gamay

43. A key factor that separates premium white grape vineyards from mediocre vineyards is...
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 -
Extracted at higher pressures
Blanc de Noirs wine production
Canopy dimensions

44. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Smooth
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.
An intact grape skin

45. Demographic studies have shown that wine drinkers are better educated and earn more than...
Non-wine drinkers
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Clarity
Very limited

46. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
High sugar content grapes
Grape composition - next year's crop - and grape berry health.
Less fertilization
Brown

47. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Sit for several hours
Sparkling wines
More Region V acres
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

48. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Taste adaptation
3-5
Sauvignon Blanc
Sauvignon Blanc and Semillon

49. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
Must
Smooth
Because the wines blended to make the cuv
Liver cirrhosis

50. The most important step in red wine production for determining the style of a wine.
False. Many organic growers use pesticides.
Management of the extraction during fermentation
Recognition Threshold
Chardonnay and Pinot Blanc