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. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Blanc de Noirs
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Charmat
Without perceptible sweetness and with an aroma which has an element that is like roses

2. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Warmer
Sparkling wines
Grape composition - next year's crop - and grape berry health.

3. The 'Orange Juice Effect' is an example of
3000
Darker colors
Fining agents
A taste modifier

4. What are the two processes that occur during aging of the champenoise sur lie?
Disgorging - trap the yeast - riddling
Tranquilizers
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

5. 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
Varietal character
Must
Body
Scrupulous rinsing of glasses

6. Which red wine grape is preferred when grown in Region I?
Pinot Noir
Tiny malolactic bacteria
85
Clusters

7. 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.
A vineyardist can determine leaf layer number - the measure of canopy 'thickness' - by randomly selecting a number of sites at fruit cluster height along the vine row - pushing a rod through the canopy curtain at each site - and recording the number
Browning of pigments
Funnel-shaped
Canopy dimensions

8. Under the right circumstances - __________ improves winegrape quality.
Inhaled air
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Pinot Noir
Irrigation

9. Pinot Noir is less likely to be ________ than other red wines.
Blended
Decreases grape rots - lowers grape potassium - lowers grape pH
Some exposure to air
Baking

10. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
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.
One unit increase in photosynthetic rate
Less fertilization
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.

11. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Varietal wines
Harvest sugars
Tirage
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

12. 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. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Aging in oak containers
Botrytis cinerea
Hold the wine against a white background

13. What is overcropping?

14. Its inherent qualities make Pinot Noir a good candidate for...
One of the most effective ways to prevent alcohol abuse
Blanc de Noirs wine production
Sauvignon Blanc and Semillon
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.

15. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
Flavor concentration
FAS
Free-run juices
Tranquilizers

16. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Blanc de Noirs
Solera
2-4 years
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.

17. How would a wine be aged in barrels to minimize its exposure to air?
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.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Pinot Noir
Vintage-dated varietal

18. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
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.
Pinot Noir
Olfactory epithelium
Recognizable varietal aroma

19. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Red wines from grape to bottle
Identify odors
A Burgundian-style wine
Taste adaptation

20. A typical sulfur dioxide in wine would be ______.
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Extraction
Body
35-125 parts per million

21. The yield of juice per ton is ________ to 75-90 gallons per ton.
Reduced
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Less tart
Pomace

22. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...
Aroma - Bouquet
Tiny malolactic bacteria
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
Alcohol solution

23. Thick canopies adversely affect...

24. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Recognizable varietal aroma
Neutral
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Sugar and acid composition

25. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
Olfactory epithelium
Clear Bordeaux bottles
Hydrometers
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

26. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Greater complexity - harmony - and the power to stimulate the emotions
High sugar content grapes
Red wines from grape to bottle
Tasting situation

27. When tasting dessert wines - take small sips to avoid palate fatigue
Blanc de Noirs
Percentage by weight of sugar in the juice
17
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

28. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
About 10 to 20 - if they are well exposed to sunlight.
Taste adaptation
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Bell pepper - eucalyptus - mint - maybe berries - cassis

29. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Methode champenoise
Pleases him or her
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
wine aroma wheel

30. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Sugar and acid composition
Different clones
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
FAS

31. Why is producing cold stability immediately after fermentation not a concern for many red wines?
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.
The Muscats
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.
Cuv

32. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.
Liver cirrhosis
Extraction
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.
Subtract 50 degrees from the day's average temperature.

33. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
A sampling of bottle-fermented sparkling wines
Four months
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

34. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Taste adaptation
Clarity
Browning of pigments
Sparkling and sweet wine

35. The juice of Zinfandel and most other red wine grapes is...
The use of solar energy to snythesize sugar from carbon dioxide and water.
Gew
Colorless
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 -

36. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
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
Percentage by weight of sugar in the juice
Vine's microclimate
One of the most effective ways to prevent alcohol abuse

37. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Purple wines
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
Only up to a certain point
Rainfall

38. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Positive structural organoleptic elements
Colors
Charmat
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

39. Legumes add ___________ to the soil which will invigorate the vine.
The priesthood and of the wealthy
Baking
Nodes
Nitrogen fertilizer

40. The concentrated alcohol used to fortify wines is called _______.
Bottling dates
Wine spirits
Dosage
Botrytis-affected fruit

41. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Merlot
Floral and tropical fruit segments
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Verbal structure

42. Sensory stimuli in wine can also be...
Thermal
An intact grape skin
85
Sulfite-sensitive - steroid-dependent asthmatics

43. The process of collecting yeast for removal is...
;lees
Riddling
Neutral
Purple wines

44. 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.
More Region V acres
Distinctive flavor compounds in its grapes
Reduces fruitiness
White Zinfandel

45. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Only up to a certain point
Hydrometers
French Sauternes and German late-harvest Rieslings
Prise de mousse

46. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Thermal
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Eating the apple will bring out the acid in the wine.
Purple wines

47. About how many leaves does a shoot need to mature its grape clusters?
About 10 to 20 - if they are well exposed to sunlight.
Vintage-dated varietal
Nitrogen fertilizer
Pinot Noir

48. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Press juice
Verbal structure
29
Colors

49. At a gross level we are most sensitive to which taste quality?
A Burgundian-style wine
Pleases him or her
Bitterness
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

50. Demographic studies have shown that wine drinkers are better educated and earn more than...
Plant debris; spring rain
Non-wine drinkers
Softer tannins
Riddling