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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 of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
You tilt the glass so that you can look through a thinner layer of wine
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
Normal breathing
Hold the wine against a white background

2. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Riddling
Fortified wines
Intense fruit aromas
55

3. Pick the worst wine on this list for bottle aging...
Reserve wines are blends of still wines from previous vintages which are added to cuv
Blanc de Noirs
White Zinfandel
Cool - early

4. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Fewer vegetative and herbaceous odors
Blanc de Noirs
Bitterness
Canopy curtain

5. When are grape plants most resistant to low temperatures?
Dosage
When they are dormant.
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.
Be drier

6. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Low lying areas
Sugar and acid composition
The priesthood and of the wealthy
Vanilla

7. Which style of port takes on its important sensory characteristics during long barrel aging?
Tawny
Plant debris; spring rain
Timing of the MLF
White Zinfandel

8. Scholars believe that the Italian pattern of introducing children to diluted wine at an early age in a family setting coupled with an overall social disapproval of drunkenness is...
Asti Spumante
Tirage
One of the most effective ways to prevent alcohol abuse
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

9. 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.
Because those procedures minimize tannin extraction as well
Chardonnay
Aroma - Bouquet

10. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
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.
Premium winegrape vineyards
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.
Intense fruit aromas

11. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
Intense fruit aromas
Must
Clarity
Gelatin - egg whites are also used.

12. 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
Table wines
1-2 glasses daily
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

13. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
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
Grape shoot will be uninjured
Management of the extraction during fermentation
Reduces fruitiness

14. In sparkling wine production - as in white table wine production - the wines produced from the _______ are of higher quality and those from the harder pressings are distilled.
Specific anosmia
Free-run juices
Moderate drinking and breast cancer
Colors

15. During radiation frosts - Colder air settles in...
Low lying areas
Reserve wines are blends of still wines from previous vintages which are added to cuv
Hydrometers
The total acid content increases.

16. What factors are important for slower bottle aging?
Pinot Noir
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Some exposure to air
More Region V acres

17. Leaf-roll virus is spread by...
Smaller
Grafting
Three
Portugese grape varieties

18. Demographic studies have shown that wine drinkers are better educated and earn more than...
Non-wine drinkers
Purple wines
Tawny
Thermal

19. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Premium winegrape vineyards
Tasting situation
Surface
Very limited

20. What three things happen when wines age in oak barrels?
Flat
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
Intense fruit aromas
Neutral

21. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Sit for several hours
Positive structural organoleptic elements
A sampling of bottle-fermented sparkling wines
Because the wines blended to make the cuv

22. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Pendant ones
White Riesling
Sit for several hours
Tranquilizers

23. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Scrupulous rinsing of glasses
Dissolved carbon dioxide gas
Tiny malolactic bacteria
Softer tannins

24. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Press juice
Riddling
55
1-2 glasses daily

25. The people who should be most concerned about sulfites in wine are...
Sulfite-sensitive - steroid-dependent asthmatics
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
To prevent overcropping and its accompanying loss of grape quality.
Management of the extraction during fermentation

26. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
Transfer
Quality will be lower
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Moderate drinking and breast cancer

27. Where are the papillae located that have very few taste buds in them?

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28. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Reduced
Because the wines blended to make the cuv
Distinctive flavor compounds in its grapes
The same name

29. Red wines often benefit from ______________ after fermentation and during barrel aging.
80-90 degrees F
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.
Recognizable varietal aroma
Some exposure to air

30. 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.
Sherries
Mesoclimate
Sniffs
Microbiological stability

31. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
15-18
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
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.
Water evaporation

32. Which red wine is most likely to be aged in French Oak?
Greater complexity - harmony - and the power to stimulate the emotions
T
Exists above the vineyard
Pinot Noir

33. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Vanilla
Dosage
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.
The priesthood and of the wealthy

34. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
22.9 degrees Brix - .80 total acid
Olfactory sensitivity
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.
Red wines from grape to bottle

35. Several grape clones may share...
Conventional - yeast-catalyzed alcoholic fermentation
Colors
True
The same name

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

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

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38. 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?
Grape shoot will be uninjured
Greater complexity - harmony - and the power to stimulate the emotions
Without perceptible sweetness and with an aroma which has an element that is like roses
Sit for several hours

39. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Charmat
True
Cold-inactivated yeast

40. 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.
Conventional - yeast-catalyzed alcoholic fermentation
One-half month to 48 months
Extracted at higher pressures
Red wines from grape to bottle

41. Port production from _______________ is being done on a small scale in California.
Grape shoot will be uninjured
Reserve wines are blends of still wines from previous vintages which are added to cuv
Tannins
Portugese grape varieties

42. About how much of a cuv
Because they must be able to envision what the wine will be like in 2-4 years
As much as 20-30%
Dark skinned Pinot Noir grapes
Cloudy

43. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Tawny
Malolactic fermentation
Floral and tropical fruit segments
One place

44. Botrytis can penetrate...
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Vinegar bacteria
An intact grape skin
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

45. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Smooth
.05%
Taste adaptation

46. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Vinegar bacteria
Odors
Fortified wines
Reserve wines are blends of still wines from previous vintages which are added to cuv

47. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
About 50% of people
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Reduced
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

48. 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
Sniffs
Use sugars synthesized by illuminated leaves
Distinctive flavor compounds in its grapes

49. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Because they must be able to envision what the wine will be like in 2-4 years
Tirage
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Pinot Noir

50. Which type of sherry is oxidized in the absence of flor yeast?
Reduces fruitiness
Limousin forest
Oloroso
Tawny