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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 wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.
High sugar content grapes
Concentrated by the evaporation of water
Softer tannins
Cloudy

2. The higher the alcohol content of a wine...
Pomace
Mesoclimate
The streams are thinner
Hold the wine against a white background

3. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Cap - extraction
Very limited
Inhaled air
New World vineyards

4. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
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
Botrytis cinerea
Clusters
Smooth

5. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Tobacco - coffee - chocolate - soy
Dark skinned Pinot Noir grapes
Perpendicular
Blanc de Noirs

6. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Canopy thickness
Cold-inactivated yeast
Port
Harvest sugars

7. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Recognition Threshold
Cool - early

8. Sensory stimuli in wine can also be...
Cold-inactivated yeast
Bell pepper - eucalyptus - mint - maybe berries - cassis
Resist spoilage
Thermal

9. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
Irrigation
Tank fermentation
Methode champenoise
Smaller

10. __________ give wines more oak flavor.
Underground
Sweet (taste) - hot (tactile)
Smaller barrels
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 -

11. For winemaking the most important sugar in grape juice is sucrose.
Free-run juices
False. The most important sugars in grape juice are glucose and fructose.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
wine aroma wheel

12. Pinot Noir is less likely to be ________ than other red wines.
An intact grape skin
Botrytis cinerea
On the tongue's top surface
Blended

13. 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...
Perception of the wines' acidity
Varietal character
Without perceptible sweetness and with an aroma which has an element that is like roses
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

14. Demographic studies have shown that wine drinkers are better educated and earn more than...
Non-wine drinkers
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Botrytis infection
Methode champenoise

15. When tasting dessert wines - take small sips to avoid palate fatigue
An intact grape skin
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Sugar and acid composition
Four months

16. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
Cool - early
About 50% of people
Very limited

17. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Bottling dates
Floral and tropical fruit segments
Free-run juices
Sit for several hours

18. 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...
Sweeter
Less tart
Cardiovascular mortality
2-4 years

19. The most important step in red wine production for determining the style of a wine.
Concentrated by the evaporation of water
Management of the extraction during fermentation
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Vinegar bacteria

20. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Hydrometers
Acetaldehyde - ethyl acetate
Crushing

21. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Sit for several hours
About 50% of people
Hydrometers
One of the most effective ways to prevent alcohol abuse

22. Sherries referred to as ______ will have 7.5-10% sugar
Cream
Decreases grape rots - lowers grape potassium - lowers grape pH
Perceptible varietal aromas
Hold the wine against a white background

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

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24. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
False. Both total acid concentration and acid strength decrease.
Dark skinned Pinot Noir grapes
More Region V acres
The total acid content increases.

25. 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...
Tiny malolactic bacteria
Limousin forest
Methode champenoise
You tilt the glass so that you can look through a thinner layer of wine

26. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Gew
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Amontillados

27. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Reserve wines are blends of still wines from previous vintages which are added to cuv
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
Extracted at higher pressures

28. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
The priesthood and of the wealthy
100
Non-wine drinkers

29. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
True
Sauvignon Blanc
Crop-bearing shoots
Smooth

30. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Racking
Brown
Crushing
55

31. What is reserve wine and how is it used in methode champenoise sparkling wine production?
35-125 parts per million
Flavor concentration
Reserve wines are blends of still wines from previous vintages which are added to cuv
Extraction

32. Thick canopies adversely affect...

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33. Port production from _______________ is being done on a small scale in California.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Portugese grape varieties
Warmer
A taste modifier

34. Leaves in deep shade...
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 -
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Use sugars synthesized by illuminated leaves
Vintage-dated varietal

35. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Vine size
French Colombard
Vinegar bacteria
Because those procedures minimize tannin extraction as well

36. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
French Colombard
Asti Spumante
False. Both total acid concentration and acid strength decrease.
Different clones

37. The number of vines per acre in the Mosel region is about
Be drier
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
3000
55

38. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Perception of the wines' acidity
Asti Spumante
Racking
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

39. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Thermal
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
22.9 degrees Brix - .80 total acid
Press juice

40. 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...
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.
Clear Bordeaux bottles
Inhaled air
False. To inspect a wine for color - hold it up to a white background.

41. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Yields increase
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Degrees Brix
Rainfall

42. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
22.9 degrees Brix - .80 total acid

43. The process of collecting yeast for removal is...
Monoterpenes
False. The most important sugars in grape juice are glucose and fructose.
Riddling
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

44. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Very limited
Conventional - yeast-catalyzed alcoholic fermentation
Warm - dry
Canopy thickness

45. Growers control phylloxera by means of
12-18
The use of solar energy to snythesize sugar from carbon dioxide and water.
Rootstocks
The same name

46. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
Wild yeasts
Must
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.

47. In 1990 - white table wines - ros
Wine
85
Funnel-shaped
Harvest sugars

48. What do carbonic maceration and m
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
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
Quercus Suber
Sherries

49. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
False. To inspect a wine for color - hold it up to a white background.
Varietal character
Purple wines
.05%

50. Dry white varietal wine most likely improve with bottle aging.
False. Both total acid concentration and acid strength decrease.
Chardonnay
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.
Tasting situation