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 grape is preferred when grown in Region I?
Free-run juices
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.
Pinot Noir
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


2. Why is it especially important to catch your first impressions when tasting port?

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3. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
Extracted at higher pressures
1-2 glasses daily
Water evaporation
Cardiovascular mortality


4. What factors are important for slower bottle aging?
A taste modifier
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
3000


5. Why has oak become the traditional aging container for wines?
FAS
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
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 -
New World vineyards


6. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Sweet before dry
Reduced
Acetaldehyde - ethyl acetate
Botrytis cinerea


7. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
12-18
Wild yeasts
Colorless
Sit for several hours


8. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Black pepper
Scrupulous rinsing of glasses
Rainfall
Colorless


9. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Solera
One-half month to 48 months
Varietal character
Wild yeasts


10. California has more ____________ than Region 1 acres.
As much as 20-30%
Brown
Wine spirits
More Region V acres


11. Under the right circumstances - __________ improves winegrape quality.
Carbonic Maceration
Irrigation
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
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


12. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Microbiological stability
Canopy thickness
Sauvignon Blanc


13. Winetasters begin the olfactory stage of evaluating a wine by swirling the wine in the glass for 6 or 8 quick revolutions and putting their noses into the glass and taking 4 or 5 quick - deep sniffs.
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.
False. Both total acid concentration and acid strength decrease.
Surface
Extraction


14. 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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15. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Malolactic fermentation
As much as 20-30%
Cabernet Sauvignon - Napa Gamay
One unit increase in photosynthetic rate


16. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Botrytis-affected fruit
Tawny
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
False. Many organic growers use pesticides.


17. For winemaking the most important sugar in grape juice is sucrose.
False. The most important sugars in grape juice are glucose and fructose.
About 10 to 20 - if they are well exposed to sunlight.
One unit increase in photosynthetic rate
Water evaporation


18. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Warm - dry
22.9 degrees Brix - .80 total acid
Grape shoot will be uninjured
Sweet (taste) - hot (tactile)


19. At a gross level we are most sensitive to which taste quality?
Smaller
Bitterness
Reserve wines are blends of still wines from previous vintages which are added to cuv
Pigment content


20. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
Reduced
60-95
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Vintage-dated varietal


21. 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?
A taste modifier
Cold-inactivated yeast
Without perceptible sweetness and with an aroma which has an element that is like roses
Big Vine Theory


22. How does a vineyardist determine leaf layer number?

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23. Which red wine is most likely to be aged in French Oak?
Harvest sugars
Asti Spumante
Pinot Noir
Greater aging potential


24. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
60-95
Be drier
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Warm - dry


25. Canopy management affects the...

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26. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
Use sugars synthesized by illuminated leaves
Malolactic fermentation
100
Limousin forest


27. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Quercus Suber
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Sniffs
Distinctive flavor compounds in its grapes


28. Why is producing cold stability immediately after fermentation not a concern for many red 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.
Only up to a certain point
Hedonic quality
Concentrated by the evaporation of water


29. 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.
Irrigation
Botrytis infection
Tasting situation
Stronger acidity


30. _____________ is not usually sought in grapes to be used for the methode champenoise.
35-125 parts per million
Decreases grape rots - lowers grape potassium - lowers grape pH
Floral and tropical fruit segments
Recognizable varietal aroma


31. An extended maceration of Cabernet Sauvignon can produce a wine with...
Softer tannins
Rainfall
Trap the CO2 from a second alcoholic fermentation
Olfactory epithelium


32. 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.
Extracted at higher pressures
Softer tannins
A sampling of bottle-fermented sparkling wines


33. A typical sulfur dioxide in wine would be ______.
Grafting
35-125 parts per million
Management of the extraction during fermentation
The priesthood and of the wealthy


34. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
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.
Grape berries
Approximate drinkability
Grape shoot will be uninjured


35. __________ give wines more oak flavor.
Smaller barrels
Use sugars synthesized by illuminated leaves
White Zinfandel
Colorless


36. California wineries age their red wines ________ months in the bottle before releasing them.
One-half month to 48 months
White Zinfandel
Yields increase
Fortified wines


37. The juice of Zinfandel and most other red wine grapes is...
35-125 parts per million
Grape berries
Eating the apple will bring out the acid in the wine.
Colorless


38. Which type of sherry is oxidized in the absence of flor yeast?
Body
Portugese grape varieties
The same name
Oloroso


39. Thick canopies adversely affect...

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40. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
High sugar content grapes
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.
Big Vine Theory
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.


41. Demographic studies have shown that wine drinkers are better educated and earn more than...
Clear Bordeaux bottles
Non-wine drinkers
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
You can expect increased complexity and moderated tartness.


42. Women are more able to learn to _________ than men.
Identify odors
Sparkling and sweet wine
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Soil surface area


43. Describe the calculation of degree-days for a day.

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44. Which style of port takes on its important sensory characteristics during long barrel aging?
Tawny
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
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Purple wines


45. 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 __________.
Tank fermentation
Cabernet Sauvignon - Napa Gamay
Aging in oak containers
Concentrated by the evaporation of water


46. Sherries referred to as ______ will have 7.5-10% sugar
Cream
Solera
Flat
Three


47. 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.
Solera
Vinegar bacteria
Resist spoilage
Crop-bearing shoots


48. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Reserve wines are blends of still wines from previous vintages which are added to cuv
Sauvignon Blanc
Darker colors
Sparkling wines


49. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
Four months
Mesoclimate
Warm - dry


50. 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'
Verbal structure
Baking
Clarity
50% as intense as full sunlight on a clear summer day