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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. A typical sulfur dioxide in wine would be ______.
Crushing
False. To inspect a wine for color - hold it up to a white background.
35-125 parts per million
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

2. Because their detection and prevention is of central concern to winemakers - a very large number of off odors have been linked to particular diagnostic chemicals - such as acetic acid and ethyl acetate - which can be found by laboratory as well as se
True
Blanc de Noirs wine production
Tranquilizers
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

3. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
False. Champagne may only be used for wines produced in the Champagne district of France.
Charmat
Their higher alcohol contents and stronger odors.
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.

4. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
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
Grape berries
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.
T

5. 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.
Aroma - Bouquet
Reserve wines are blends of still wines from previous vintages which are added to cuv
Brown
Reduced

6. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Genus Saccharomyces
Verbal structure
Black pepper
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

7. Our appreciation of wines is mainly due to their...
Conventional - yeast-catalyzed alcoholic fermentation
Port
Pendant ones
Odors

8. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
When they are dormant.
Grape berries
False. To inspect a wine for color - hold it up to a white background.
Approximate drinkability

9. Why is harvesting Botrytis-infected fruit slow?

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

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11. Under which aging conditions will the components of the wine in a barrel become concentrated?
One place
Must
Irrigation
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

12. Dessert wines are served in ____________ portions than table wines.
Sensitivity
Strychnine
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.
Smaller

13. 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...
Pinot Noir
Liver cirrhosis
Port
Stuck fermentation

14. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.
Sparkling wines
One-half month to 48 months
12-18
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.

15. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Because the wines blended to make the cuv
Their higher alcohol contents and stronger odors.
Cool - early
The same name

16. The climate of the vineyard is called a...
Fortified dessert wines
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Cold-inactivated yeast
Mesoclimate

17. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Sparkling and sweet wine
Percentage by weight of sugar in the juice
Gelatin - egg whites are also used.
Scrupulous rinsing of glasses

18. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
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.
Underground
One-way valves
French Sauternes and German late-harvest Rieslings

19. Pinot Noir is less likely to be ________ than other red wines.
Warm - dry
Degrees Brix
Blended
The use of solar energy to snythesize sugar from carbon dioxide and water.

20. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Hold the wine against a white background
Leaf pores
Microbiological stability
Cabernet Sauvignon - Napa Gamay

21. 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?
Different clones
A vine's production of more crop than it can satisfactorily mature.
Bottling dates
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.

22. When is the mechanism of taste dependent on saliva?
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.
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.
Transfer
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

23. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Chardonnay and Pinot Blanc
Taste adaptation
Very limited
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

24. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Malolactic fermentation
Genus Saccharomyces
Only up to a certain point
Carbonic Maceration

25. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Perceptible varietal aromas
Grassy character
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

26. 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.
White Riesling
The use of solar energy to snythesize sugar from carbon dioxide and water.
False. To inspect a wine for color - hold it up to a white background.
Cardiovascular mortality

27. Canopy management affects the...

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28. Which item on the list below is not perceived in wine with our sense of touch?
Acidity
The total acid content increases.
Portugese grape varieties
Cuv

29. Several grape clones may share...
Prise de mousse
Dom Perignon - 1668-1715
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.
The same name

30. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Canopy thickness
Less fertilization
Chardonnay and Pinot Blanc
New World vineyards

31. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Decreases grape rots - lowers grape potassium - lowers grape pH
Bell pepper - eucalyptus - mint - maybe berries - cassis
Percentage by weight of sugar in the juice
Tirage

32. Why has oak become the traditional aging container for wines?
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 -
Red wines from grape to bottle
Pinot Noir
Sweet (taste) - hot (tactile)

33. 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...
15-18
Vintage-dated varietal
Varietal character
Port

34. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Sauvignon Blanc and Semillon
Verbal structure
You can expect increased complexity and moderated tartness.
Greater complexity - harmony - and the power to stimulate the emotions

35. 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...
Table wines
Leaf pores
Transfer
Pleases him or her

36. Which type of sherry is oxidized in the absence of flor yeast?
Surface
Oloroso
Dom Perignon - 1668-1715
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.

37. Grape shoots emerge from...
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.
Nodes
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.
55

38. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Fortified wines
Conventional - yeast-catalyzed alcoholic fermentation
Because those procedures minimize tannin extraction as well
Flavor concentration

39. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Perpendicular
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.
When they are dormant.
Chardonnay and Pinot Blanc

40. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
Plant debris; spring rain
Prise de mousse
About 10 to 20 - if they are well exposed to sunlight.

41. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Vinegar bacteria
New World vineyards
Smaller barrels
Tobacco - coffee - chocolate - soy

42. The malolactic fermentation (MLF) is used in...
Grape berries
Microbiological stability
Carbonic Maceration
Cool-regions or cool-seasons

43. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Perception of the wines' acidity
Cloudy
Sugar and acid composition
12-18

44. Leaves export ______ to developing grapes
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.
Sugars
Grape berries
Decreases light interception by the vineyard

45. Leaves in deep shade...
Dissolved carbon dioxide gas
Colorless
Underground
Use sugars synthesized by illuminated leaves

46. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Funnel-shaped
Wine
The priesthood and of the wealthy
Pomace

47. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Wild yeasts
Microbiological stability
Crop-bearing shoots
Dark skinned Pinot Noir grapes

48. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
As much as 20-30%
Blended
Conventional - yeast-catalyzed alcoholic fermentation

49. 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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50. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Hedonic quality
50% as intense as full sunlight on a clear summer day
Sweeter
True