Test your basic knowledge |

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. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

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2. Upright shoots grow faster than...
Flavor concentration
Regions II and III
True
Pendant ones

3. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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4. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Recognizable varietal aroma
Purple wines
Red wines from grape to bottle
Prise de mousse

5. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Tobacco - coffee - chocolate - soy
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Bitterness
Tirage

6. Sterile filtration followed by aseptic bottling are key strategies in creating...
Hedonic quality
You tilt the glass so that you can look through a thinner layer of wine
Merlot
Microbiological stability

7. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
50% as intense as full sunlight on a clear summer day
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.
.05%
False. Champagne may only be used for wines produced in the Champagne district of France.

8. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
Dissolved carbon dioxide gas
Sparkling and sweet wine
Thermal
Clear Bordeaux bottles

9. ___________ are younger and get more brick red with age.
Greater aging potential
Rootstocks
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Purple wines

10. 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...
Sugars
Secondary infections develop
Intense fruit aromas
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

11. Medical researchers define moderate alcohol consumption as about how many four-ounce glasses of wine daily?
1-2 glasses daily
Because the wines blended to make the cuv
Distinctive flavor compounds in its grapes
The streams are thinner

12. In some cases quality increases as...
One-half month to 48 months
Hold the wine against a white background
Yields increase
Darker colors

13. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Sit for several hours
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Be drier
One of the most effective ways to prevent alcohol abuse

14. When are grape plants most resistant to low temperatures?
Pomace
Yields increase
Less tart
When they are dormant.

15. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Vintage-dated varietal
Wine
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

16. 'Organic growers' eschew pesticides.
Recognizable varietal aroma
Aroma - Bouquet
False. Many organic growers use pesticides.
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.

17. The process of collecting yeast for removal is...
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
.05%
Reduced
Riddling

18. Blends are made well in advance of their ____________ to allow flavors to marry and to provide time to correct any unforeseen problems.
Rainfall
Bottling dates
Crop-bearing shoots
100

19. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Dosage
Sensitivity
Quality will be lower
Without perceptible sweetness and with an aroma which has an element that is like roses

20. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Underground
Baking
Timing of the MLF
Approximate drinkability

21. Why is harvesting Botrytis-infected fruit slow?

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22. __________ close in strong winds and carbon dioxide - which is essential for photosynthesis - cannot enter the leaf.
Climate.
Management of the extraction during fermentation
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Leaf pores

23. The 'Orange Juice Effect' is an example of
Cold stabilization
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
A taste modifier
Alcohol solution

24. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Surface
Conventional - yeast-catalyzed alcoholic fermentation
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 -

25. Which grape variety below would be most consistently used for premium wines rather than jug wines?
17
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
Wine spirits
Gew

26. _______ can be produced when press juice is fermented and then distilled.
Grappa
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Varietal character
Intense fruit aromas

27. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Greater complexity - harmony - and the power to stimulate the emotions
Concentrated by the evaporation of water
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
False. To inspect a wine for color - hold it up to a white background.

28. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Fining
Olfactory sensitivity
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 -
Tawny

29. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Solera
Pinot Noir
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
About 50% of people

30. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Merlot
Bitterness
Charmat
80-90 degrees F

31. What is photosynthesis?
Cabernet Sauvignon - Napa Gamay
Blanc de Noirs
The use of solar energy to snythesize sugar from carbon dioxide and water.
Cream

32. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Irrigation
Salty
Olfactory sensitivity
Degrees Brix

33. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Sensitivity
Tranquilizers
A Burgundian-style wine
Extracted at higher pressures

34. 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.
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.
Three
Decreases grape rots - lowers grape potassium - lowers grape pH
Tranquilizers

35. The glasses for winetastings are not...
Colors
Fewer vegetative and herbaceous odors
Funnel-shaped
Grappa

36. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
Stuck fermentation
False. Both total acid concentration and acid strength decrease.
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. 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'.

37. 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
Carbonic Maceration
Sauvignon Blanc
Salty
Moderate drinking and breast cancer

38. Wine provides about how many calories per four-ounce serving?
Fining agents
100
Disgorging - trap the yeast - riddling
Grape berries

39. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Tasting situation
Purple wines
Smaller
Asti Spumante

40. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Because the wines blended to make the cuv
Reserve wines are blends of still wines from previous vintages which are added to cuv
One-half month to 48 months
Serious wine tasters

41. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
35-125 parts per million
Serious wine tasters
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.
Sulfite-sensitive - steroid-dependent asthmatics

42. You have been hired by Ch
French Sauternes and German late-harvest Rieslings
12-18
Microbiological stability
100

43. Demographic studies have shown that wine drinkers are better educated and earn more than...
Smaller
Crop-bearing shoots
Only up to a certain point
Non-wine drinkers

44. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Chardonnay and Pinot Blanc
85
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Blended

45. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Vinegar bacteria
Cool - early
Tannins
Table wines

46. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Degrees Brix
Grape berries
Harvest sugars
Chardonnay and Pinot Blanc

47. The people who should be most concerned about sulfites in wine are...
Smaller
Regions II and III
Sulfite-sensitive - steroid-dependent asthmatics
Fewer vegetative and herbaceous odors

48. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Floral and tropical fruit segments
Acetaldehyde - ethyl acetate
Some exposure to air
Neutral

49. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
True
Less fertilization
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Low lying areas

50. Dry white varietal wine most likely improve with bottle aging.
Portugese grape varieties
Some exposure to air
Be drier
Chardonnay