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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. Which red wine is most likely to be aged in French Oak?
Pinot Noir
Cabernet Sauvignon - Napa Gamay
Sulfite-sensitive - steroid-dependent asthmatics
Red wines from grape to bottle

2. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...
Cream
One unit increase in photosynthetic rate
Grassy character
FAS

3. 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
The Muscats
Grappa
Crop-bearing shoots

4. Sensory stimuli in wine can also be...
Thermal
An intact grape skin
Tawny
False. Both total acid concentration and acid strength decrease.

5. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Cardiovascular mortality
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 -
Malolactic fermentation
Perceptible varietal aromas

6. Which red wine grape is preferred when grown in Region I?
Pinot Noir
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.
Concentrated by the evaporation of water
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

7. What is overcropping?

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8. Pinot Noir is less likely to be ________ than other red wines.
Blended
Eating the apple will bring out the acid in the wine.
Vine size
Genus Saccharomyces

9. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Aging in oak containers
Table wines
Distinctive flavor compounds in its grapes
Fining agents

10. 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.
Sulfite-sensitive - steroid-dependent asthmatics
Eating the apple will bring out the acid in the wine.
Chardonnay and Pinot Blanc
Nitrogen fertilizer

11. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
Grape composition - next year's crop - and grape berry health.
Fortified dessert wines
Conventional - yeast-catalyzed alcoholic fermentation
Sherries

12. Red wines make up about __________% of the U.S. wine market during the 1980s.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
15-18
Moderate drinking and breast cancer
3000

13. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Alcohol solution
50% as intense as full sunlight on a clear summer day
You can expect increased complexity and moderated tartness.
Sparkling and sweet wine

14. Which taste quality is very rare in wines?
Smooth
Climate.
Salty
50% as intense as full sunlight on a clear summer day

15. Leaving more nodes will increase the number of _____________ the following year - and the increased competition for resources among the more numerous shoots will decrease their growth.
New World vineyards
Odors
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.
Crop-bearing shoots

16. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Warm - dry
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.
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.
The Muscats

17. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
55
Grape berries
Sherries
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.

18. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Dom Perignon - 1668-1715
Sparkling wines
Tannins
Flavor concentration

19. The blended wine that will be bottled for a second fermentation is called the vin de ______.
About 50% of people
Irrigation
Fortified wines
Cuv

20. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Tannins
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Charmat
One unit increase in photosynthetic rate

21. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
The priesthood and of the wealthy
Aroma - Bouquet
Riddling
Bell pepper - eucalyptus - mint - maybe berries - cassis

22. Canopy management affects the...

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23. 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
.05%
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.
Pinot Noir

24. Winemakers taste the fortifying alcohol and match it to the wine being made because...
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
Genus Saccharomyces
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'.
Funnel-shaped

25. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
High sugar content grapes
Because they must be able to envision what the wine will be like in 2-4 years
Microbiological stability
Cool - early

26. Imported sparkling wine makes up about ______% of the U.S. market.
29
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Cuv
Dosage

27. The glasses for winetastings are not...
Floral and tropical fruit segments
Cuv
Funnel-shaped
Table wines

28. 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.
The streams are thinner
Greater aging potential
Identify odors
Charmat

29. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Salty
New World vineyards
The same name
Less tart

30. Sediments in wine tanks are called...
;lees
Methode champenoise
Some exposure to air
Browning of pigments

31. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Clear Bordeaux bottles
Botrytis cinerea
The same name
Sugar and acid composition

32. When is the mechanism of taste dependent on saliva?
Very limited
Press juice
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.
False. Both total acid concentration and acid strength decrease.

33. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Blanc de Noirs wine production
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Amontillados
Climate.

34. What is photosynthesis?
Methode champenoise
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye
Shoots that grew in summer are termed canes after they lose their leaves in winter.
The use of solar energy to snythesize sugar from carbon dioxide and water.

35. At a gross level we are most sensitive to which taste quality?
Grappa
Bitterness
Stronger acidity
Smooth

36. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
Yields increase
A Burgundian-style wine
Colors
On the tongue's top surface

37. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Solera
Microbiological stability
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.
Microbiological stability

38. 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.
Body
Racking
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
Sniffs

39. 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...
Colorless
Leaf pores
Asti Spumante
Tiny malolactic bacteria

40. The climate of the vineyard is called a...
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Fining
Wine
Mesoclimate

41. Sparkling wines are a kind of table or natural wine which contain large amounts of...
A vine's production of more crop than it can satisfactorily mature.
Dissolved carbon dioxide gas
Neutral
Aroma - Bouquet

42. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
Four months
Sweet (taste) - hot (tactile)
Blanc de Blancs - Blanc de Noirs.
Quality will be lower

43. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Serious wine tasters
French Sauternes and German late-harvest Rieslings
85
Extraction

44. A wine with inadequate body would not be correctly described as...
Extracted at higher pressures
Microbiological stability
Black pepper
Flat

45. A typical sulfur dioxide in wine would be ______.
The total acid content increases.
29
Sauvignon Blanc
35-125 parts per million

46. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
Dom Perignon - 1668-1715
Resist spoilage
Sensation
Positive structural organoleptic elements

47. Gew
35-125 parts per million
Warm - dry
Sit for several hours
French Colombard

48. The process of transferring wine from one vat containing lees to another vat which is clean is called...
FAS
Bottling dates
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.
Racking

49. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Bottling dates
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
Fortified wines
Liver cirrhosis

50. 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.
Some exposure to air
Conventional - yeast-catalyzed alcoholic fermentation
High sugar content grapes
Botrytis infection