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Wine Production 101

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. 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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2. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Alcohol solution
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Floral and tropical fruit segments
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.

3. _____________ table wines are much more common than vintage-dated sparkling wines.
Vintage-dated varietal
Degrees Brix
Varietal wines
Darker colors

4. 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.
Grafting
Aging in oak containers
True
Reduces fruitiness

5. In some cases quality increases as...
Brown
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.
Yields increase
Tranquilizers

6. Red wines make up about __________% of the U.S. wine market during the 1980s.
15-18
2-4 years
Rootstocks
One-way valves

7. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
A Burgundian-style wine
Merlot
Wine
85

8. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Harvest sugars
Concentrated by the evaporation of water
Tannins
Cuv

9. 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...
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Varietal character
Secondary infections develop
Thermal

10. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Timing of the MLF
Varietal character
Tasting situation
Reduced

11. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Verbal structure
17
Blanc de Noirs
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

12. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
Eating the apple will bring out the acid in the wine.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Pleases him or her
Bell pepper - eucalyptus - mint - maybe berries - cassis

13. What are the preferred viticultural regions for most red wine grapes?
Cloudy
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Regions II and III
Canopy thickness

14. 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.
Surface
15-18
Wine
Different clones

15. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Botrytis cinerea
Decreases grape rots - lowers grape potassium - lowers grape pH
Smaller
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

16. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Fewer vegetative and herbaceous odors
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.
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.
The priesthood and of the wealthy

17. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Mesoclimate
Fining
Underground
Pinot Noir

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

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19. Sediments in wine tanks are called...
Management of the extraction during fermentation
;lees
15-18
Charmat

20. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Perpendicular
Different clones
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Approximate drinkability

21. The juice of Zinfandel and most other red wine grapes is...
Colorless
Tannins
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Pinot Noir

22. 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
Tiny malolactic bacteria
Resist spoilage
Tobacco - coffee - chocolate - soy
Varietal character

23. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Sugar and acid composition
80-90 degrees F
Canopy dimensions
Be drier

24. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
One-way valves
Baking
Smooth

25. The number of vines per acre in the Mosel region is about
Floral and tropical fruit segments
Perceptible varietal aromas
3000
White Riesling

26. 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 __________.
Their higher alcohol contents and stronger odors.
Carbonic Maceration
Mesoclimate
Stronger acidity

27. 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...
85
Clear Bordeaux bottles
Pomace
Tiny malolactic bacteria

28. Leaf-roll virus is spread by...
Scrupulous rinsing of glasses
Grafting
Softer tannins
Must

29. When is a wine 'dead'?
3000
Stronger acidity
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Extraction

30. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
As much as 20-30%
Timing of the MLF
Tobacco - coffee - chocolate - soy
Harvest sugars

31. Quantitatively distinguish between thin and thick canopies.
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.
Warmer
True
Only up to a certain point

32. 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.
Cold stabilization
Three
Mesoclimate
As much as 20-30%

33. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Microbiological stability
Cabernet Sauvignon - Napa Gamay
High sugar content grapes

34. In regards to winemaking - what is the hazard of treating grapes with sulfur?
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Purple wines
Cap - extraction
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

35. 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...
Cold-inactivated yeast
Stuck fermentation
Olfactory sensitivity
The priesthood and of the wealthy

36. When tasting dessert wines - take small sips to avoid palate fatigue
Climate.
Colorless
;lees
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

37. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Racking
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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.

38. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Cuv
When they are dormant.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
One of the most effective ways to prevent alcohol abuse

39. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Underground
Four months
Liver cirrhosis
Tannins

40. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
French Colombard
Decreases light interception by the vineyard
Half; 75-110
Leaf pores

41. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
Limousin forest
29
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel

42. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Premium winegrape vineyards
Serious wine tasters
On the tongue's top surface
Extraction

43. What do carbonic maceration and m
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
The streams are thinner
Dom Perignon - 1668-1715
Dissolved carbon dioxide gas

44. The 'Orange Juice Effect' is an example of
A taste modifier
Genus Saccharomyces
The priesthood and of the wealthy
Vine size

45. 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
Warm - dry
Greater aging potential
Moderate drinking and breast cancer
Their higher alcohol contents and stronger odors.

46. Under which aging conditions will the components of the wine in a barrel become concentrated?
When they are dormant.
2-4 years
Blended
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

47. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Salty
Olfactory sensitivity
Sweeter
Low lying areas

48. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Gew
Must
A taste modifier
Sensation

49. The grape solids in the must are called...
Cabernet Sauvignon - Napa Gamay
Decreases grape rots - lowers grape potassium - lowers grape pH
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Pomace

50. If canopy heigh remains constant - then increasing between-row spacing
Decreases grape rots - lowers grape potassium - lowers grape pH
Must
Decreases light interception by the vineyard
Intense fruit aromas