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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. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Scrupulous rinsing of glasses
Amontillados
True
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

2. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Stuck fermentation
Botrytis-affected fruit
Water evaporation
Decreases grape rots - lowers grape potassium - lowers grape pH

3. 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?
Botrytis-affected fruit
Smooth
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.
Secondary infections develop

4. About how much of a cuv
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'.
Because they must be able to envision what the wine will be like in 2-4 years
Low lying areas
As much as 20-30%

5. Why is harvesting Botrytis-infected fruit slow?

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6. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Resist spoilage
Purple wines
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Less tart

7. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Reduces fruitiness
An intact grape skin
Vanilla
Dom Perignon - 1668-1715

8. How would a wine be aged in barrels to minimize its exposure to air?
The streams are thinner
Nodes
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.
More Region V acres

9. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
Tannins
Intense fruit aromas
Sweet (taste) - hot (tactile)
Cool - early

10. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Vanilla
Harvest sugars
Browning of pigments
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.

11. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Olfactory epithelium
Floral and tropical fruit segments
Bottling dates
;lees

12. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
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.
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
Subtract 50 degrees from the day's average temperature.
55

13. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Approximate drinkability
Botrytis-affected fruit
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Gelatin - egg whites are also used.

14. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Leaf pores
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Racking
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

15. What are two purposes for blending port?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Sweeter
1-2 glasses daily
;lees

16. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Warm - dry
Cardiovascular mortality
White Zinfandel

17. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Bottling dates
Asti Spumante
Sparkling and sweet wine
29

18. 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?
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.
Sparkling wines
Sherries
Quercus Suber

19. At what blood alcohol concentration do most people perceive the maximum relaxation?
.05%
Inhaled air
Harvest sugars
Sugar and acid composition

20. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
French Sauternes and German late-harvest Rieslings
Fewer vegetative and herbaceous odors
Table wines
The streams are thinner

21. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Discorging
Taste adaptation
Cuv
Stuck fermentation

22. Region I is ______ than Region V
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.
Cooler
Big Vine Theory
Wild yeasts

23. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Amontillados
Identify odors
Cold-inactivated yeast
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

24. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Because the wines blended to make the cuv
Flavor concentration
Chardonnay
Without perceptible sweetness and with an aroma which has an element that is like roses

25. The climate of the vineyard is called a...
True
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Mesoclimate
Hedonic quality

26. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Different clones
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
About 50% of people
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

27. Under the right circumstances - __________ improves winegrape quality.
Pinot Noir
Three
Methode champenoise
Irrigation

28. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Blanc de Noirs wine production
False. To inspect a wine for color - hold it up to a white background.

29. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Climate.
Vine's microclimate
Botrytis-affected fruit

30. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Bottling dates
Smooth
The total acid content increases.
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 -

31. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
100
Tawny
Pleases him or her

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

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33. The higher the alcohol content of a wine...
The streams are thinner
Sugars
Smooth
Soil surface area

34. Upright shoots grow faster than...
Sweet before dry
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
Vine size
Pendant ones

35. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Wine
50% as intense as full sunlight on a clear summer day
Canopy thickness
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

36. ___________ are younger and get more brick red with age.
True
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.
T
Purple wines

37. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Different clones
Soil surface area
Crushing
Because the wines blended to make the cuv

38. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
Distinctive flavor compounds in its grapes
80-90 degrees F
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
Sniffs

39. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'
A Burgundian-style wine
Baking
Quercus Suber
Cold-inactivated yeast

40. In order to make sparkling wine you need to build a winery for the _______________ process.
Blanc de Noirs wine production
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'.
Riddling
Tank fermentation

41. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
Pomace
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Thermal

42. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Blanc de Noirs
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
Water evaporation
Genus Saccharomyces

43. _____________ is not usually sought in grapes to be used for the methode champenoise.
Darker colors
Cooler
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Recognizable varietal aroma

44. 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
Table wines
Stuck fermentation
Crushing

45. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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46. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Varietal character
Floral and tropical fruit segments
Alcohol solution
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

47. Gew
French Colombard
Yields increase
Blanc de Noirs wine production
Less tart

48. 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 __________.
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.
Liver cirrhosis
Sparkling wines
Carbonic Maceration

49. Define 'canes'
Clarity
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.
Limousin forest
Shoots that grew in summer are termed canes after they lose their leaves in winter.

50. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
T
Tirage
Recognizable varietal aroma
Different clones