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. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Concentrated by the evaporation of water
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Sauvignon Blanc
Sparkling wines

2. Sensory stimuli in wine can also be...
Tasting situation
Thermal
The streams are thinner
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

3. When are grape plants most resistant to low temperatures?
When they are dormant.
Tasting situation
Methode champenoise
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

4. Shade decreases the concentration of ________ in Gew
Vintage-dated varietal
Monoterpenes
Clarity
Sherries

5. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Less fertilization
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Hold the wine against a white background

6. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. It's (about) ____ times more free-run than press-run.
Carbonic Maceration
;lees
Three
Genus Saccharomyces

7. When tasting dessert wines - take small sips to avoid palate fatigue
Free-run juices
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Regions II and III
Less fertilization

8. In order to make sparkling wine you need to build a winery for the _______________ process.
Degrees Brix
Tank fermentation
Their higher alcohol contents and stronger odors.
Surface

9. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Chardonnay
Grape shoot will be uninjured
Perceptible varietal aromas
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

10. Which type of sherry is oxidized in the absence of flor yeast?
Oloroso
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Eating the apple will bring out the acid in the wine.
Very limited

11. Why has oak become the traditional aging container for wines?
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Different clones
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 -
Irrigation

12. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
FAS
About 50% of people
Riddling
60-95

13. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Tank fermentation
Quality will be lower
Sauvignon Blanc
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'.

14. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Decreases light interception by the vineyard
Quercus Suber
Timing of the MLF
Amontillados

15. Only the ___________ are higher in alcohol content than table wines.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Perception of the wines' acidity
Stuck fermentation
Fortified dessert wines

16. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
Decreases grape rots - lowers grape potassium - lowers grape pH
Sweet before dry
Hold the wine against a white background

17. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Amontillados
Soil surface area
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.
Monoterpenes

18. In regards to winemaking - what is the hazard of treating grapes with sulfur?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Body
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.
Monoterpenes

19. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Moderate drinking and breast cancer
Grappa
More Region V acres
Botrytis cinerea

20. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
Oloroso
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Sweet before dry
Grassy character

21. The most prestigious wine of a sparkling wine producer may be called ______.
Resist spoilage
Grassy character
T
Portugese grape varieties

22. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Greater aging potential
Tank fermentation
Yields increase
Solera

23. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Verbal structure
Taste adaptation
Cold-inactivated yeast

24. Thick canopies adversely affect...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

25. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Dosage
Regions II and III
Positive structural organoleptic elements
Rainfall

26. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Clarity
Reduces fruitiness

27. Leaves in deep shade...
Use sugars synthesized by illuminated leaves
Specific anosmia
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.
Botrytis-affected fruit

28. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Monoterpenes
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Gew
Thermal

29. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...
Secondary infections develop
Non-wine drinkers
Dom Perignon - 1668-1715
One-half month to 48 months

30. Explain why severe pruning decreases crop size.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

31. Leaves export ______ to developing grapes
Transfer
Sugars
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.
Their higher alcohol contents and stronger odors.

32. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.
Tiny malolactic bacteria
Carbonic Maceration
Decreases light interception by the vineyard
Sensitivity

33. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Floral and tropical fruit segments
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
Only up to a certain point
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.

34. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
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 -
Crop-bearing shoots
Canopy curtain
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

35. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Regions II and III
Percentage by weight of sugar in the juice
Plant debris; spring rain
As much as 20-30%

36. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Cloudy
Warmer
Four months
.05%

37. The grape solids in the must are called...
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Pomace
Reserve wines are blends of still wines from previous vintages which are added to cuv
Port

38. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
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.
Colors
Clear Bordeaux bottles

39. 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.
55
Sparkling and sweet wine
Sniffs
Wine

40. 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.
The streams are thinner
55
Aroma - Bouquet
Concentrated by the evaporation of water

41. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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.
Scrupulous rinsing of glasses
Sniffs

42. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Must
Stronger acidity
Carbonic Maceration
Blanc de Noirs wine production

43. What textures should you expect in a young port and an old port?
Underground
One-half month to 48 months
Discorging
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.

44. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
Cooler
Strychnine
Cuv
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

45. 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...
True
Liver cirrhosis
Soil surface area
Moderate drinking and breast cancer

46. Are spurs longer or shorter than canes?
Reduced
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
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.
One-way valves

47. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
You tilt the glass so that you can look through a thinner layer of wine
Strychnine
An intact grape skin

48. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Chardonnay and Pinot Blanc
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 fertilization
Bitterness

49. A _____________ is one that stops by itself before all the glucose has been used up.
Limousin forest
Stuck fermentation
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Half; 75-110

50. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Four months
Sugar and acid composition
True
;lees