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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 the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Big Vine Theory
Disgorging - trap the yeast - riddling
Smaller
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

2. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Black pepper
Big Vine Theory
Chardonnay and Pinot Blanc

3. A wine with inadequate body would not be correctly described as...
Clusters
Amontillados
Flat
Plant debris; spring rain

4. In some cases quality increases as...
Inhaled air
Yields increase
Stuck fermentation
You tilt the glass so that you can look through a thinner layer of wine

5. During radiation frosts - Colder air settles in...
Low lying areas
Water evaporation
Because those procedures minimize tannin extraction as well
Monoterpenes

6. If shoot spacing along cordons remains constant - then dividing a ___________ into two fruiting tiers doubles the number of shoots per curtain.
White Riesling
Sparkling wines
Canopy curtain
Reduces fruitiness

7. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Alcohol solution
As much as 20-30%
Crushing
Canopy thickness

8. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
Tobacco - coffee - chocolate - soy
3000
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.

9. Sherries referred to as ______ will have 7.5-10% sugar
Cool-regions or cool-seasons
Cream
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.
As much as 20-30%

10. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Tobacco - coffee - chocolate - soy
The Muscats
Wine
New World vineyards

11. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Sparkling and sweet wine
One unit increase in photosynthetic rate
Asti Spumante
Grappa

12. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Disgorging - trap the yeast - riddling
Sugar and acid composition
As much as 20-30%
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors

13. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
100
Neutral
Acetaldehyde - ethyl acetate
Climate.

14. 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.
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
Colors
Crop-bearing shoots
Alcohol solution

15. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
T
Sugar and acid composition
Serious wine tasters
The same name

16. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
About 50% of people
Shoots that grew in summer are termed canes after they lose their leaves in winter.
High sugar content grapes
Aging in oak containers

17. The grape solids in the must are called...
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Pomace
Grape berries
Disgorging - trap the yeast - riddling

18. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
Clusters
Clear Bordeaux bottles
Chardonnay
Tobacco - coffee - chocolate - soy

19. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Climate.
Smaller barrels
Fining
Salty

20. Leaves export ______ to developing grapes
Merlot
Rainfall
Sugars
Approximate drinkability

21. Region I is ______ than Region V
Verbal structure
55
Cooler
Reserve wines are blends of still wines from previous vintages which are added to cuv

22. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
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.
Stuck fermentation
Grape shoot will be uninjured
Because they must be able to envision what the wine will be like in 2-4 years

23. In methode champenoise - the wine ages with the yeast for about.
2-4 years
Cabernet Sauvignon - Napa Gamay
80-90 degrees F
Only up to a certain point

24. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
Identify odors
.05%
An intact grape skin
Brown

25. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Premium winegrape vineyards
The streams are thinner
Rainfall
Browning of pigments

26. What three things happen when wines age in oak barrels?
Canopy thickness
Free-run juices
Irrigation
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

27. 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'
Baking
Less tart
Blended
Positive structural organoleptic elements

28. How is the evaluation of color and clarity modified for red wines?
Tranquilizers
You tilt the glass so that you can look through a thinner layer of wine
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
Big Vine Theory

29. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Transfer
Concentrated by the evaporation of water
Baking
Vinegar bacteria

30. 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...
Thermal
One unit increase in photosynthetic rate
Crop-bearing shoots
Rainfall

31. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
True
False. Many organic growers use pesticides.
Underground
Port

32. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
60-95
Pigment content
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Secondary infections develop

33. California wineries age their red wines ________ months in the bottle before releasing them.
Grape shoot will be uninjured
One-half month to 48 months
80-90 degrees F
100

34. How would a wine be aged in barrels to minimize its exposure to air?
Amontillados
Crop-bearing shoots
Approximate drinkability
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.

35. Demographic studies have shown that wine drinkers are better educated and earn more than...
Perceptible varietal aromas
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
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.
Non-wine drinkers

36. Leaves in deep shade...
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
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
Use sugars synthesized by illuminated leaves
One unit increase in photosynthetic rate

37. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Recognition Threshold
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
Perceptible varietal aromas
Microbiological stability

38. Thick canopies adversely affect...

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39. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
Rootstocks
Gelatin - egg whites are also used.
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
Microbiological stability

40. 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...
12-18
Discorging
Tiny malolactic bacteria
Serious wine tasters

41. Imported sparkling wine makes up about ______% of the U.S. market.
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
False. Both total acid concentration and acid strength decrease.
29
The streams are thinner

42. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
Sugars
Cap - extraction
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
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.

43. The yield of juice per ton is ________ to 75-90 gallons per ton.
Methode champenoise
Tannins
Reduced
Pendant ones

44. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Moderate drinking and breast cancer
Dom Perignon - 1668-1715
Baking
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

45. 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
22.9 degrees Brix - .80 total acid
Cloudy
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Clear Bordeaux bottles

46. 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
Less fertilization
Management of the extraction during fermentation
Pleases him or her

47. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Sensation
Floral and tropical fruit segments
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Crushing

48. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Reduces fruitiness
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'.
Approximate drinkability
The streams are thinner

49. Why can grapes from two vineyards with the same hot daytime temperatures have different acid compositions?
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.
You can expect increased complexity and moderated tartness.
Recognition Threshold
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.

50. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
When they are dormant.
Sweeter
Clear Bordeaux bottles