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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. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Sweet before dry
Greater complexity - harmony - and the power to stimulate the emotions
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.
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.

2. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Greater complexity - harmony - and the power to stimulate the emotions
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Disgorging - trap the yeast - riddling
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

3. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Rootstocks
Specific anosmia
More Region V acres
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.

4. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Cool - early
Surface
Tranquilizers
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.

5. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Oloroso
Recognition Threshold
Wine
Blanc de Blancs - Blanc de Noirs.

6. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
The use of solar energy to snythesize sugar from carbon dioxide and water.
Varietal wines
Sparkling wines
French Colombard

7. _____________ is not usually sought in grapes to be used for the methode champenoise.
Carbonic Maceration
Recognizable varietal aroma
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'.
Percentage by weight of sugar in the juice

8. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
Nitrogen fertilizer
Sit for several hours
Merlot

9. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Big Vine Theory
Only up to a certain point
Strychnine
Tasting situation

10. Botrytis can penetrate...
Sauvignon Blanc and Semillon
50% as intense as full sunlight on a clear summer day
An intact grape skin
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.

11. Why is harvesting Botrytis-infected fruit slow?

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12. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
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.
wine aroma wheel
Sugars
Less fertilization

13. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Canopy curtain
Because they must be able to envision what the wine will be like in 2-4 years
Cuv

14. At what blood alcohol concentration do most people perceive the maximum relaxation?
17
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Amontillados
.05%

15. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Microbiological stability
15-18
Clarity
Blanc de Noirs

16. The glasses for winetastings are not...
Regions II and III
Sniffs
To prevent overcropping and its accompanying loss of grape quality.
Funnel-shaped

17. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Leaf pores
Normal breathing
Sweeter
High sugar content grapes

18. What additional changes occur in wines that undergo the malolactic fermentation?
Blanc de Noirs
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
Olfactory sensitivity
Sparkling and sweet wine

19. What factors are important for slower bottle aging?
Darker colors
Grappa
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
The streams are thinner

20. Our appreciation of wines is mainly due to their...
Soil surface area
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
Odors
Crushing

21. 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.
Solera
Reduced
Aroma - Bouquet
About 50% of people

22. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Asti Spumante
Fining agents
White Zinfandel
Because the wines blended to make the cuv

23. Pinot Noir is less likely to be ________ than other red wines.
Blended
More Region V acres
Botrytis-affected fruit
Non-wine drinkers

24. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
High sugar content grapes
Soil surface area
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
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.

25. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Very limited
Plant debris; spring rain
Sweeter
Management of the extraction during fermentation

26. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
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.
Percentage by weight of sugar in the juice
More Region V acres
Nitrogen fertilizer

27. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Discorging
Dark skinned Pinot Noir grapes
Yields increase

28. 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?
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.
Port
Liver cirrhosis
Cold stabilization

29. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?
Red wines from grape to bottle
Without perceptible sweetness and with an aroma which has an element that is like roses
Cardiovascular mortality
Concentrated by the evaporation of water

30. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Perpendicular
Irrigation
Sweeter
The same name

31. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Regions II and III
Mesoclimate
Botrytis-affected fruit
True

32. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
Inhaled air
Botrytis-affected fruit
Concentrated by the evaporation of water
One of the most effective ways to prevent alcohol abuse

33. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
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
Microbiological stability
Wine
High sugar content grapes

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

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35. Pinot Noir is fermented at...
Cold stabilization
80-90 degrees F
Tawny
False. To inspect a wine for color - hold it up to a white background.

36. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
17
Flavor concentration
Smaller
Climate.

37. Which style of port takes on its important sensory characteristics during long barrel aging?
Decreases light interception by the vineyard
Tawny
Gew
Sugar and acid composition

38. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
About 50% of people
1-2 glasses daily
Surface
Nitrogen fertilizer

39. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
One-half month to 48 months
Less tart
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.
Bottling dates

40. Which red wine grape is preferred when grown in Region I?
Positive structural organoleptic elements
Pinot Noir
Timing of the MLF
29

41. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Soil surface area
Sauvignon Blanc and Semillon
Sit for several hours
Different clones

42. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
Quality will be lower
Grape berries
wine aroma wheel
More Region V acres

43. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Varietal character
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Cool - early
Tannins

44. When judging the appearance of wines - the taster evaluates their
True
False. The most important sugars in grape juice are glucose and fructose.
Clarity
12-18

45. 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.
Three
An intact grape skin
Underground
60-95

46. What is photosynthesis?
Percentage by weight of sugar in the juice
The use of solar energy to snythesize sugar from carbon dioxide and water.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Stronger acidity

47. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Four months
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Harvest sugars
Baking

48. 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...
Pleases him or her
More Region V acres
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.
Portugese grape varieties

49. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
The Muscats
Fining
Very limited
50% as intense as full sunlight on a clear summer day

50. In some cases quality increases as...
Yields increase
Specific anosmia
Moderate drinking and breast cancer
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.