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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. 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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2. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Big Vine Theory
Gelatin - egg whites are also used.
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.

3. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
Pinot Noir
.05%
Tobacco - coffee - chocolate - soy

4. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Must
Premium winegrape vineyards
Fining agents
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

5. 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.
About 10 to 20 - if they are well exposed to sunlight.
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.
Premium winegrape vineyards
Cardiovascular mortality

6. Botrytis-affected dessert wines made in California are modelled after...
85
Discorging
As much as 20-30%
French Sauternes and German late-harvest Rieslings

7. What textures should you expect in a young port and an old port?
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.
Asti Spumante
Pigment content
Tank fermentation

8. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...
One unit increase in photosynthetic rate
Harvest sugars
Half; 75-110
Vintage-dated varietal

9. Several grape clones may share...
Exists above the vineyard
The same name
One unit increase in photosynthetic rate
Smaller barrels

10. _______ can be produced when press juice is fermented and then distilled.
A Burgundian-style wine
Grappa
Regions II and III
Odors

11. Sparkling wines are a kind of table or natural wine which contain large amounts of...
A vine's production of more crop than it can satisfactorily mature.
3000
Acetaldehyde - ethyl acetate
Dissolved carbon dioxide gas

12. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Quality will be lower
Solera
Free-run juices
Aging in oak containers

13. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
Free-run juices
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.
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.
Merlot

14. 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.
Red wines from grape to bottle
Browning of pigments
Wine
Sugar and acid composition

15. When tasting dessert wines - take small sips to avoid palate fatigue
False. Many organic growers use pesticides.
About 10 to 20 - if they are well exposed to sunlight.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
A Burgundian-style wine

16. The juice of Zinfandel and most other red wine grapes is...
Colorless
Solera
3000
A sampling of bottle-fermented sparkling wines

17. What changes would you expect when white wines age in the bottle?
You can expect increased complexity and moderated tartness.
False. Champagne may only be used for wines produced in the Champagne district of France.
Monoterpenes
Without perceptible sweetness and with an aroma which has an element that is like roses

18. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Microbiological stability
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
You can expect increased complexity and moderated tartness.
Pomace

19. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Specific anosmia
Perceptible varietal aromas
Charmat
A taste modifier

20. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
True
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Fortified wines

21. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
As much as 20-30%
Aroma - Bouquet
Big Vine Theory

22. California wineries age their red wines ________ months in the bottle before releasing them.
You can expect increased complexity and moderated tartness.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
True
One-half month to 48 months

23. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Sugars
Secondary infections develop
Cuv
As much as 20-30%

24. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Rootstocks
1-2 glasses daily
80-90 degrees F
Blanc de Noirs

25. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
;lees
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.
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

26. Which taste quality is very rare in wines?
Very limited
Harvest sugars
Cardiovascular mortality
Salty

27. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Cold stabilization
Methode champenoise
Fortified wines
Reduces fruitiness

28. How is the evaluation of color and clarity modified for red wines?
You tilt the glass so that you can look through a thinner layer of wine
Cuv
One place
One-half month to 48 months

29. What might lead you to have more olfactory fatigue while tasting red wines?
Their higher alcohol contents and stronger odors.
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 -
Dark skinned Pinot Noir grapes
Blanc de Blancs - Blanc de Noirs.

30. 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 ______.
29
Eating the apple will bring out the acid in the wine.
Blanc de Noirs
False. Both total acid concentration and acid strength decrease.

31. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Stuck fermentation
Verbal structure
50% as intense as full sunlight on a clear summer day
Black pepper

32. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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
Canopy curtain
Darker colors

33. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
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.
Fewer vegetative and herbaceous odors
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
Sweeter

34. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Very limited
Subtract 50 degrees from the day's average temperature.
Tiny malolactic bacteria
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

35. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Dissolved carbon dioxide gas
Discorging
Warmer

36. Our appreciation of wines is mainly due to their...
Soil surface area
Odors
Cool - early
Acetaldehyde - ethyl acetate

37. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Baking
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Odors

38. Legumes add ___________ to the soil which will invigorate the vine.
Nitrogen fertilizer
One-half month to 48 months
As much as 20-30%
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.

39. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Vine size
Reduces fruitiness
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

40. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
Hold the wine against a white background
Aroma - Bouquet
Dosage

41. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Tank fermentation
Grassy character
Big Vine Theory
Neutral

42. Describe the calculation of degree-days for a day.

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43. Demographic studies have shown that wine drinkers are better educated and earn more than...
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Non-wine drinkers
Wild yeasts
3000

44. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Acetaldehyde - ethyl acetate
Hold the wine against a white background
Prise de mousse
When they are dormant.

45. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
3000
Regions II and III
Body
Nitrogen fertilizer

46. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
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
Vine's microclimate
Distinctive flavor compounds in its grapes
Sauvignon Blanc

47. 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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48. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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49. _____________ table wines are much more common than vintage-dated sparkling wines.
High sugar content grapes
Vintage-dated varietal
Clear Bordeaux bottles
Less fertilization

50. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
Older - typically hillside soils with a higher percentage of gravel and less ability to hold water were correlated with smaller crops and fruiter wine flavors.
False. To inspect a wine for color - hold it up to a white background.
Perceptible varietal aromas
Salty