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. Only the ___________ are higher in alcohol content than table wines.
Sulfite-sensitive - steroid-dependent asthmatics
Premium winegrape vineyards
Fortified dessert wines
Sherries


2. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Less fertilization
Discorging
Extraction


3. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Only up to a certain point
Gew
The use of solar energy to snythesize sugar from carbon dioxide and water.
Fewer vegetative and herbaceous odors


4. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
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.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Taste adaptation
Extraction


5. Dry white varietal wine most likely improve with bottle aging.
Smaller
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.
Chardonnay
Canopy dimensions


6. 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?
Malolactic fermentation
Without perceptible sweetness and with an aroma which has an element that is like roses
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
A taste modifier


7. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
Flavor concentration
Wine spirits
Exists above the vineyard


8. The canopy surface area should not exceed twice the...
Reduced
Hedonic quality
Soil surface area
Olfactory epithelium


9. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
3000
The Muscats
1-2 glasses daily
Body


10. How does a vineyardist determine leaf layer number?

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11. What is reserve wine and how is it used in methode champenoise sparkling wine production?
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Reserve wines are blends of still wines from previous vintages which are added to cuv
Thermal
French Colombard


12. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Baking
Bitterness
Sauvignon Blanc
An intact grape skin


13. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
Sweet before dry
Hydrometers
Because they must be able to envision what the wine will be like in 2-4 years
Cold stabilization


14. Why is harvesting Botrytis-infected fruit slow?

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15. Explain why severe pruning decreases crop size.

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16. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
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.
Tannins
Grape shoot will be uninjured
Salty


17. 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
Warmer
Microbiological stability
Botrytis cinerea


18. 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...
Cream
Normal breathing
Cold stabilization
Nitrogen fertilizer


19. 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
Crushing
Sparkling wines
Concentrated by the evaporation of water
Hold the wine against a white background


20. The process of transferring wine from one vat containing lees to another vat which is clean is called...
60-95
Racking
Sauvignon Blanc
Grape composition - next year's crop - and grape berry health.


21. Weather refers to the...
Climate.
Very limited
Hedonic quality
Chardonnay and Pinot Blanc


22. 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.
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.
As much as 20-30%
Conventional - yeast-catalyzed alcoholic fermentation
True


23. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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24. The process of collecting yeast for removal is...
Cap - extraction
Rainfall
Cream
Riddling


25. Gew
French Colombard
1-2 glasses daily
White Riesling
60-95


26. 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.
Harvest sugars
Sweeter
True
Grape shoot will be uninjured


27. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
Inhaled air
Pleases him or her
Four months
Decreases light interception by the vineyard


28. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
12-18
Merlot
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.


29. When is a wine 'dead'?
Dissolved carbon dioxide gas
Olfactory sensitivity
Asti Spumante
When off odors - particularly the acetaldehyde odor of oxidation - predominate.


30. 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
Clarity
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.
Tawny


31. 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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32. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
Funnel-shaped
Percentage by weight of sugar in the juice
Cloudy


33. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Recognition Threshold
As much as 20-30%
Blanc de Blancs - Blanc de Noirs.
Grafting


34. Red wines make up about __________% of the U.S. wine market during the 1980s.
Tobacco - coffee - chocolate - soy
15-18
False. The most important sugars in grape juice are glucose and fructose.
3-5


35. Our appreciation of wines is mainly due to their...
Odors
3-5
Non-wine drinkers
Concentrated by the evaporation of water


36. Corks come from the bark of an oak...
Neutral
Quercus Suber
True
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.


37. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
Limousin forest
;lees
Discorging
Shoots that grew in summer are termed canes after they lose their leaves in winter.


38. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Solera
Degrees Brix
Non-wine drinkers


39. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Extracted at higher pressures
Oloroso
Solera
True


40. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...
Cool-regions or cool-seasons
2-4 years
French Sauternes and German late-harvest Rieslings
Liver cirrhosis


41. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Underground
Olfactory epithelium
Sherries
Tirage


42. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
You tilt the glass so that you can look through a thinner layer of wine
Four months
Cardiovascular mortality
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.


43. 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 __________.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Clarity
Portugese grape varieties
Cabernet Sauvignon - Napa Gamay


44. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Low lying areas
50% as intense as full sunlight on a clear summer day
Tirage
Percentage by weight of sugar in the juice


45. A typical sulfur dioxide in wine would be ______.
35-125 parts per million
Fortified wines
Cold-inactivated yeast
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.


46. 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)
The same name
Less fertilization
Amontillados


47. 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
Only up to a certain point
Prise de mousse
Grape berries


48. About how much of a cuv
As much as 20-30%
Salty
Greater aging potential
Black pepper


49. Botrytis-affected dessert wines made in California are modelled after...
Blended
Amontillados
Sparkling and sweet wine
French Sauternes and German late-harvest Rieslings


50. Overall quality in red wines is correlated with total color and...
As much as 20-30%
Funnel-shaped
Pigment content
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.