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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. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Table wines
A sampling of bottle-fermented sparkling wines
Brown

2. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Smaller
Grappa
Crop-bearing shoots
Solera

3. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
Tannins
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.
Plant debris; spring rain
Limousin forest

4. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Sauvignon Blanc
Distinctive flavor compounds in its grapes
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

5. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
A taste modifier
Monoterpenes
Aroma - Bouquet
Rainfall

6. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Identify odors
Canopy curtain
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

7. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Greater aging potential
Pomace
An intact grape skin
Port

8. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

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9. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Secondary infections develop
Because those procedures minimize tannin extraction as well
Charmat
Flavor concentration

10. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Half; 75-110
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
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
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

11. Which type of sherry is oxidized in the absence of flor yeast?
Oloroso
The same name
Sauvignon Blanc
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

12. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.
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.
Aroma - Bouquet
Baking
29

13. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Tranquilizers
True
Hydrometers
Because those procedures minimize tannin extraction as well

14. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Big Vine Theory
Botrytis-affected fruit
Grape shoot will be uninjured
Cloudy

15. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Recognizable varietal aroma
Reserve wines are blends of still wines from previous vintages which are added to cuv
Tobacco - coffee - chocolate - soy
Asti Spumante

16. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Bell pepper - eucalyptus - mint - maybe berries - cassis
1-2 glasses daily
On the tongue's top surface
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

17. What factors are important for slower bottle aging?
Dosage
Sparkling and sweet wine
Extracted at higher pressures
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

18. Botrytis can penetrate...
Because those procedures minimize tannin extraction as well
An intact grape skin
Reserve wines are blends of still wines from previous vintages which are added to cuv
Pigment content

19. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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20. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
A taste modifier
Surface
Harvest sugars
1-2 glasses daily

21. When is a wine 'dead'?
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. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Pinot Noir

22. When are grape plants most resistant to low temperatures?
Only up to a certain point
When they are dormant.
Floral and tropical fruit segments
Free-run juices

23. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Nodes
Tasting situation
Pinot Noir
Canopy dimensions

24. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
To prevent overcropping and its accompanying loss of grape quality.
Pinot Noir
Only up to a certain point
Less tart

25. Women are more able to learn to _________ than men.
Identify odors
Sweet (taste) - hot (tactile)
Acidity
French Colombard

26. Upright shoots grow faster than...
Floral and tropical fruit segments
Aging in oak containers
Pendant ones
Disgorging - trap the yeast - riddling

27. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
Aroma - Bouquet
Limousin forest
Riddling

28. The most prestigious wine of a sparkling wine producer may be called ______.
You can expect increased complexity and moderated tartness.
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.
Salty
T

29. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Floral and tropical fruit segments
Salty
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Botrytis cinerea

30. At what blood alcohol concentration do most people perceive the maximum relaxation?
True
.05%
Percentage by weight of sugar in the juice
True

31. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
New World vineyards
Acetaldehyde - ethyl acetate
Three

32. Canopy management affects the...

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33. Why is producing cold stability immediately after fermentation not a concern for many red wines?
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.
Less tart
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
Pendant ones

34. The climate of the vineyard is called a...
A Burgundian-style wine
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Sweet (taste) - hot (tactile)
Mesoclimate

35. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Trap the CO2 from a second alcoholic fermentation
Aging in oak containers
Cold stabilization

36. What are the preferred viticultural regions for most red wine grapes?
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
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
Regions II and III
About 50% of people

37. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Sherries
Microbiological stability
Vine's microclimate

38. 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.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
;lees
The streams are thinner
Surface

39. What is the 'retro nasal route'?

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40. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
Limousin forest
Canopy curtain
Rainfall
Malolactic fermentation

41. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
Vinegar bacteria
Reduces fruitiness
Methode champenoise

42. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Red wines from grape to bottle
Cool - early
An intact grape skin
Botrytis-affected fruit

43. Growers control phylloxera by means of
Soil surface area
Limousin forest
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Rootstocks

44. 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.
False. A grape variety is a subgroup of a grape species and is distinguished from other varieties by economically important hereditary traits such as its climactic adaptation. Clones are 'sub-varieties'.
Tannins
Sniffs
Tirage

45. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Taste adaptation
Vine size
Vine's microclimate
Surface

46. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
French Colombard
Pinot Noir
Tirage

47. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Chardonnay
About 50% of people
Olfactory epithelium
Gelatin - egg whites are also used.

48. 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.
False. To inspect a wine for color - hold it up to a white background.
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
French Sauternes and German late-harvest Rieslings
Cardiovascular mortality

49. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
Less tart
Varietal wines
Pendant ones
Approximate drinkability

50. Pick the worst wine on this list for bottle aging...
Be drier
White Zinfandel
Concentrated by the evaporation of water
Amontillados