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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. What might lead you to have more olfactory fatigue while tasting red wines?
Darker colors
Their higher alcohol contents and stronger odors.
Wine
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

2. Demographic studies have shown that wine drinkers are better educated and earn more than...
50% as intense as full sunlight on a clear summer day
Non-wine drinkers
Grafting
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

3. 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
Distinctive flavor compounds in its grapes
Brown
Because those procedures minimize tannin extraction as well
Vintage-dated varietal

4. What are the two processes that occur during aging of the champenoise sur lie?
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
As much as 20-30%
Sauvignon Blanc
Extraction

5. The juice of Zinfandel and most other red wine grapes is...
Colorless
Leaf pores
Serious wine tasters
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.

6. 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.
Cloudy
Cool - early
Canopy thickness
Varietal character

7. 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.
Tobacco - coffee - chocolate - soy
Browning of pigments
Sparkling and sweet wine
100

8. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
True
Bell pepper - eucalyptus - mint - maybe berries - cassis
Specific anosmia
Non-wine drinkers

9. Gew
Olfactory sensitivity
French Colombard
Because those procedures minimize tannin extraction as well
Neutral

10. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
False. The most important sugars in grape juice are glucose and fructose.
Must
Olfactory epithelium
Port

11. 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.
Recognizable varietal aroma
Surface
Liver cirrhosis
Botrytis cinerea

12. A typical sulfur dioxide in wine would be ______.
35-125 parts per million
Clusters
You can expect increased complexity and moderated tartness.
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

13. 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 __________.
Reduced
Intense fruit aromas
Carbonic Maceration
You can expect increased complexity and moderated tartness.

14. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Trap the CO2 from a second alcoholic fermentation
Four months
Genus Saccharomyces
Cabernet Sauvignon - Napa Gamay

15. Why is harvesting Botrytis-infected fruit slow?

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16. A _____________ is one that stops by itself before all the glucose has been used up.
Stuck fermentation
.05%
Resist spoilage
Quality will be lower

17. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Reduced
wine aroma wheel
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

18. You lost your job when Ch
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Recognizable varietal aroma
Less fertilization
3-5

19. 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.
Harvest sugars
Grape berries
Aroma - Bouquet
Scrupulous rinsing of glasses

20. In methode champenoise - the wine ages with the yeast for about.
False. Many organic growers use pesticides.
Three
2-4 years
1-2 glasses daily

21. The climate of the vineyard is called a...
Grappa
T
Their higher alcohol contents and stronger odors.
Mesoclimate

22. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
Soil surface area
Colors
Sauvignon Blanc and Semillon
Cabernet Sauvignon - Napa Gamay

23. What three things happen when wines age in oak barrels?
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.
Conventional - yeast-catalyzed alcoholic fermentation
Secondary infections develop
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

24. Legumes add ___________ to the soil which will invigorate the vine.
Percentage by weight of sugar in the juice
As much as 20-30%
Nitrogen fertilizer
Without perceptible sweetness and with an aroma which has an element that is like roses

25. 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?
Different clones
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.
100
Perpendicular

26. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Asti Spumante
Timing of the MLF
Browning of pigments
Cool - early

27. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Reserve wines are blends of still wines from previous vintages which are added to cuv
3000
Dom Perignon - 1668-1715
Discorging

28. _____________ is not usually sought in grapes to be used for the methode champenoise.
Recognizable varietal aroma
Plant debris; spring rain
True
Liver cirrhosis

29. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Tobacco - coffee - chocolate - soy
Climate.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

30. Grape shoots emerge from...
Chardonnay
Nodes
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.
Thermal

31. 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.
Transfer
Moderate drinking and breast cancer
False. Both total acid concentration and acid strength decrease.
Strychnine

32. Which red wine grape is preferred when grown in Region I?
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.
Smooth
A sampling of bottle-fermented sparkling wines
Pinot Noir

33. About how many leaves does a shoot need to mature its grape clusters?
About 10 to 20 - if they are well exposed to sunlight.
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.
New World vineyards
55

34. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
Solera
Identify odors
Reduces fruitiness
FAS

35. 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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36. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
Quality will be lower
Grafting
You can expect increased complexity and moderated tartness.
Wild yeasts

37. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Tobacco - coffee - chocolate - soy
Sweeter
About 50% of people
Sensitivity

38. Because the conditions are so different - low sugar - high alcohol - increasing CO2 pressure - from those of the first alcoholic fermentation - yeast for the ___________ are often of a different strain or species.
Transfer
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Big Vine Theory
Prise de mousse

39. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Rainfall
Botrytis cinerea
Because those procedures minimize tannin extraction as well
Perceptible varietal aromas

40. __________ give wines more oak flavor.
Smaller barrels
wine aroma wheel
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Fewer vegetative and herbaceous odors

41. When is the mechanism of taste dependent on saliva?
The priesthood and of the wealthy
3-5
Grape shoot will be uninjured
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.

42. Which type of sherry is oxidized in the absence of flor yeast?
Alcohol solution
Different clones
Oloroso
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

43. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Fortified wines
Microbiological stability
Concentrated by the evaporation of water
About 50% of people

44. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
The total acid content increases.
Harvest sugars
Hedonic quality
Eating the apple will bring out the acid in the wine.

45. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Merlot
Tawny
Canopy dimensions
Prise de mousse

46. Which tasting order would place the second wine at a disadvantage?
Dark skinned Pinot Noir grapes
Sweet before dry
29
Cool - early

47. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Wild yeasts
Sparkling and sweet wine
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.

48. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
The streams are thinner
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
True

49. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Fewer vegetative and herbaceous odors
Purple wines
Tirage
Cabernet Sauvignon - Napa Gamay

50. An extended maceration of Cabernet Sauvignon can produce a wine with...
Management of the extraction during fermentation
Pomace
Softer tannins
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.