Test your basic knowledge |

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. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
Three
Aging in oak containers
Nitrogen fertilizer
Identify odors

2. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Botrytis infection
Charmat
Asti Spumante
Riddling

3. 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.
Prise de mousse
T
Water evaporation
Sherries

4. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
Pomace
Concentrated by the evaporation of water
Warmer

5. When tasting dessert wines - take small sips to avoid palate fatigue
Trap the CO2 from a second alcoholic fermentation
Sniffs
Scrupulous rinsing of glasses
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

6. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Varietal character
Be drier
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.
Cool-regions or cool-seasons

7. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Sensation
High sugar content grapes
Darker colors
Wine

8. An extended maceration of Cabernet Sauvignon can produce a wine with...
Softer tannins
True
True
A Burgundian-style wine

9. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
Greater complexity - harmony - and the power to stimulate the emotions
Bottling dates
22.9 degrees Brix - .80 total acid

10. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Serious wine tasters
Alcohol solution
Sauvignon Blanc
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

11. Why do winemakers dilute wine spirits with water when they taste them.

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12. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Black pepper
Botrytis-affected fruit
About 50% of people
Dosage

13. You have been hired by Ch
12-18
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Some exposure to air
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

14. Dessert wines are served in ____________ portions than table wines.
Discorging
Smaller
A taste modifier
Very limited

15. Why is it especially important to catch your first impressions when tasting port?

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16. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
On the tongue's top surface
One place
False. To inspect a wine for color - hold it up to a white background.
Bell pepper - eucalyptus - mint - maybe berries - cassis

17. Dry white varietal wine most likely improve with bottle aging.
Chardonnay
Sauvignon Blanc
Fining
Tirage

18. What are two purposes for blending port?
Recognizable varietal aroma
Nodes
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Premium winegrape vineyards

19. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Because those procedures minimize tannin extraction as well
Leaf pores
A taste modifier
Blanc de Noirs wine production

20. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Brown
The use of solar energy to snythesize sugar from carbon dioxide and water.
Limousin forest
Greater aging potential

21. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
15-18
The same name
Strychnine
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.

22. 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
Acidity
Nodes
Non-wine drinkers

23. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Cool - early
Carbonic Maceration
Alcohol solution

24. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Extracted at higher pressures
Vintage-dated varietal
Pomace

25. Region I is ______ than Region V
Sensation
Blanc de Noirs
Cooler
.05%

26. How would a wine be aged in barrels to minimize its exposure to air?
Purple wines
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
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.
Sulfite-sensitive - steroid-dependent asthmatics

27. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.
Four months
Sniffs
Without perceptible sweetness and with an aroma which has an element that is like roses
True

28. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Strychnine
Non-wine drinkers
Varietal character
Yields increase

29. A _____________ is one that stops by itself before all the glucose has been used up.
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.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Stuck fermentation
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.

30. What changes would you expect when white wines age in the bottle?
You can expect increased complexity and moderated tartness.
Rainfall
15-18
Plant debris; spring rain

31. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Cold stabilization
Pinot Noir
The streams are thinner
One of the most effective ways to prevent alcohol abuse

32. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Prise de mousse
Microbiological stability
Methode champenoise
22.9 degrees Brix - .80 total acid

33. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Yields increase
Soil surface area
More Region V acres
A sampling of bottle-fermented sparkling wines

34. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Botrytis infection
Stronger acidity
Distinctive flavor compounds in its grapes
Cool-regions or cool-seasons

35. 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.
Perpendicular
Neutral
Grape shoot will be uninjured
Conventional - yeast-catalyzed alcoholic fermentation

36. Women are more able to learn to _________ than men.
Clear Bordeaux bottles
Identify odors
The use of solar energy to snythesize sugar from carbon dioxide and water.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

37. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Premium winegrape vineyards
Cool-regions or cool-seasons
Chardonnay and Pinot Blanc
Wild yeasts

38. _____________ is not usually sought in grapes to be used for the methode champenoise.
Reduces fruitiness
Recognizable varietal aroma
Tobacco - coffee - chocolate - soy
Aging in oak containers

39. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
True
Less fertilization
Grape berries
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

40. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Different clones
Positive structural organoleptic elements
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
Pigment content

41. Wind may warm a vineyard if a layer of warm air...
Table wines
Exists above the vineyard
Cool-regions or cool-seasons
Blended

42. The grape solids in the must are called...
Without perceptible sweetness and with an aroma which has an element that is like roses
3-5
Pomace
Botrytis cinerea

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

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44. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Pleases him or her
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.
Scrupulous rinsing of glasses

45. Charmat process wines have ________ yeast character compared to methode champenoise wines.
60-95
Hold the wine against a white background
Very limited
50% as intense as full sunlight on a clear summer day

46. Wine provides about how many calories per four-ounce serving?
One-half month to 48 months
Surface
100
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

47. Which item on the list below is not perceived in wine with our sense of touch?
False. The most important sugars in grape juice are glucose and fructose.
Acidity
Water evaporation
As much as 20-30%

48. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Only up to a certain point
1-2 glasses daily
Stuck fermentation
Half; 75-110

49. You lost your job when Ch
Cool-regions or cool-seasons
3-5
White Zinfandel
Cold stabilization

50. In 1990 - white table wines - ros
Be drier
Prise de mousse
85
Canopy dimensions