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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. 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.
Half; 75-110
True
Extracted at higher pressures
French Colombard

2. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Canopy thickness
Malolactic fermentation
2-4 years
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.

3. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
50% as intense as full sunlight on a clear summer day
Portugese grape varieties
Chardonnay and Pinot Blanc
Vanilla

4. A typical ___________ spreads from one site to infect adjacent berries. A cluster with an advanced infection will contain berries in all stages from shriveled to healthy.
Grape composition - next year's crop - and grape berry health.
Sweet before dry
Botrytis infection
Nitrogen fertilizer

5. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
Table wines
Fining
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.

6. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Perpendicular
Portugese grape varieties
Floral and tropical fruit segments
Greater complexity - harmony - and the power to stimulate the emotions

7. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
New World vineyards
Regions II and III
Quality will be lower
Premium winegrape vineyards

8. Which is a botanical pesticide?
Specific anosmia
True
A Burgundian-style wine
Strychnine

9. 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?
Hold the wine against a white background
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.
Because they must be able to envision what the wine will be like in 2-4 years
Leaf pores

10. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Concentrated by the evaporation of water
One-way valves
Soil surface area
Olfactory sensitivity

11. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...
Eating the apple will bring out the acid in the wine.
Vine size
French Sauternes and German late-harvest Rieslings
One of the most effective ways to prevent alcohol abuse

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.
Flat
False. PTC tasting does not predict a person's sensitivity to bitterness in 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.
Aroma - Bouquet

13. Region I is ______ than Region V
Cooler
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Chardonnay
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

14. At a gross level we are most sensitive to which taste quality?
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Dosage
Bitterness
Vine size

15. Leaves export ______ to developing grapes
Sugars
Cloudy
Asti Spumante
Crushing

16. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Water evaporation
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Softer tannins
Grappa

17. When are grape plants most resistant to low temperatures?
When they are dormant.
Sit for several hours
Microbiological stability
Vanilla

18. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Smaller
Dom Perignon - 1668-1715
Tirage
Greater complexity - harmony - and the power to stimulate the emotions

19. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.
Perpendicular
Half; 75-110
Cold-inactivated yeast
False. Champagne may only be used for wines produced in the Champagne district of France.

20. Leaves in deep shade...
Different clones
Use sugars synthesized by illuminated leaves
Blended
Only up to a certain point

21. 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
Baking
The same name
Discorging

22. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Acetaldehyde - ethyl acetate
Genus Saccharomyces
Solera
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.

23. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
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 -
High sugar content grapes
Mesoclimate
Tobacco - coffee - chocolate - soy

24. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Warm - dry
New World vineyards
Genus Saccharomyces
French Colombard

25. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Darker colors
Asti Spumante
Sugar and acid composition
Sauvignon Blanc

26. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
A vine's production of more crop than it can satisfactorily mature.
Wild yeasts
True
The total acid content increases.

27. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Hydrometers
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.
Climate.

28. 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.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
One place
Plant debris; spring rain

29. What is overcropping?

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30. Port production from _______________ is being done on a small scale in California.
Pendant ones
Soil surface area
Portugese grape varieties
Dosage

31. Sherries referred to as ______ will have 7.5-10% sugar
Cold stabilization
Salty
Smaller
Cream

32. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Cooler
As much as 20-30%
The same name

33. Which item on the list below is not perceived in wine with our sense of touch?
Acidity
Three
A sampling of bottle-fermented sparkling wines
Harvest sugars

34. 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.
Sweet before dry
Canopy thickness
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

35. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
A sampling of bottle-fermented sparkling wines
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
1-2 glasses daily
Cool - early

36. Define 'canes'
Use sugars synthesized by illuminated leaves
Tank fermentation
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Underground

37. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Genus Saccharomyces
Exists above the vineyard
Chardonnay

38. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Gelatin - egg whites are also used.
Greater aging potential
Plant debris; spring rain
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

39. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Taste adaptation
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Floral and tropical fruit segments
Harvest sugars

40. Several grape clones may share...
Funnel-shaped
The same name
One-way valves
55

41. Botrytis can penetrate...
Harvest sugars
Dissolved carbon dioxide gas
An intact grape skin
When they are dormant.

42. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Fortified dessert wines
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.
Prise de mousse
Vanilla

43. An extended maceration of Cabernet Sauvignon can produce a wine with...
Softer tannins
A Burgundian-style wine
Hold the wine against a white background
wine aroma wheel

44. What is photosynthesis?
Stuck fermentation
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
Harvest sugars
The use of solar energy to snythesize sugar from carbon dioxide and water.

45. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
;lees
Browning of pigments

46. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Dosage
As much as 20-30%
Red wines from grape to bottle
Fortified dessert wines

47. Upright shoots grow faster than...
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Pendant ones
FAS
One place

48. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Dom Perignon - 1668-1715
Charmat
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 -
Tirage

49. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Bitterness
One of the most effective ways to prevent alcohol abuse
Racking
Decreases grape rots - lowers grape potassium - lowers grape pH

50. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
Because they must be able to envision what the wine will be like in 2-4 years
Moderate drinking and breast cancer
Methode champenoise
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