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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. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Aroma - Bouquet
French Sauternes and German late-harvest Rieslings
Colors

2. Our appreciation of wines is mainly due to their...
False. Both total acid concentration and acid strength decrease.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Odors
Grape berries

3. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Canopy dimensions
The Muscats
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Perceptible varietal aromas

4. After the re-corking that follows the removal of the yeast and adjustment of sugar - sparkling wines develop in the bottle in much the same way as do white table wines.

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5. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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6. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Water evaporation
A vine's production of more crop than it can satisfactorily mature.
Intense fruit aromas
Four months

7. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Rainfall
When they are dormant.
Blanc de Noirs
Be drier

8. What is reserve wine and how is it used in methode champenoise sparkling wine production?
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
Pomace
Reserve wines are blends of still wines from previous vintages which are added to cuv
Stronger acidity

9. The most important step in red wine production for determining the style of a wine.
Management of the extraction during fermentation
You can expect increased complexity and moderated tartness.
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.
Tirage

10. 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.
Sauvignon Blanc and Semillon
Vanilla
Surface
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

11. 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 __________.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Cabernet Sauvignon - Napa Gamay
Because the wines blended to make the cuv
Floral and tropical fruit segments

12. 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...
One unit increase in photosynthetic rate
Microbiological stability
80-90 degrees F
A Burgundian-style wine

13. What are the preferred viticultural regions for most red wine grapes?
Odors
Botrytis cinerea
Regions II and III
Table wines

14. A _____________ is one that stops by itself before all the glucose has been used up.
Grape berries
Rootstocks
Stuck fermentation
Stronger acidity

15. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
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.
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.
False. Champagne may only be used for wines produced in the Champagne district of France.

16. About how many leaves does a shoot need to mature its grape clusters?
About 10 to 20 - if they are well exposed to sunlight.
True
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.
Black pepper

17. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Olfactory sensitivity
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
Sugar and acid composition
White Riesling

18. 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.
Canopy dimensions
Extracted at higher pressures
Tiny malolactic bacteria
Reduces fruitiness

19. 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...
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.
Colors
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Cold-inactivated yeast

20. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Sweeter
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.
A vine's production of more crop than it can satisfactorily mature.
Racking

21. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
On the tongue's top surface
Smaller barrels
Sensation
Pomace

22. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Liver cirrhosis
Warmer
Pleases him or her
On the tongue's top surface

23. Women are more able to learn to _________ than men.
White Zinfandel
29
Brown
Identify odors

24. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Asti Spumante
Cap - extraction
True
2-4 years

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

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26. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Disgorging - trap the yeast - riddling
Three
Liver cirrhosis
Cap - extraction

27. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Flat
Acetaldehyde - ethyl acetate
Free-run juices
Soil surface area

28. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
Verbal structure
Sugar and acid composition
Black pepper
Tasting situation

29. Quantitatively distinguish between thin and thick canopies.
Disgorging - trap the yeast - riddling
Tirage
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.
False. Many organic growers use pesticides.

30. 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
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
Decreases grape rots - lowers grape potassium - lowers grape pH
Leaf pores

31. How would a wine be aged in barrels to minimize its exposure to air?
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.
Flat
High sugar content grapes
Recognition Threshold

32. In some cases quality increases as...
One of the most effective ways to prevent alcohol abuse
Microbiological stability
Subtract 50 degrees from the day's average temperature.
Yields increase

33. The process of collecting yeast for removal is...
Riddling
Cool-regions or cool-seasons
Grape berries
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

34. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
80-90 degrees F
50% as intense as full sunlight on a clear summer day
Wild yeasts
Portugese grape varieties

35. Wine provides about how many calories per four-ounce serving?
35-125 parts per million
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
Exists above the vineyard
100

36. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
Climate.
Conventional - yeast-catalyzed alcoholic fermentation
On the tongue's top surface
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

37. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Acidity
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Because those procedures minimize tannin extraction as well
The Muscats

38. 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.
60-95
False. Champagne may only be used for wines produced in the Champagne district of France.
Crop-bearing shoots
Less tart

39. A wine is neither heat- nor cold-stable if it becomes _____ when exposed to high temperatures and it forms crystals when subjected to temperatures around 32 degrees F.
Grafting
Cloudy
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Resist spoilage

40. Most ______________ sparkling wines are best if drunk within 2-3 years after they are released.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Fining agents
French Sauternes and German late-harvest Rieslings
Methode champenoise

41. The climate of the vineyard is called a...
Cold-inactivated yeast
Non-wine drinkers
Mesoclimate
Normal breathing

42. During radiation frosts - Colder air settles in...
On the tongue's top surface
Low lying areas
Transfer
Different clones

43. What might lead you to have more olfactory fatigue while tasting red wines?
You tilt the glass so that you can look through a thinner layer of wine
False. Champagne may only be used for wines produced in the Champagne district of France.
Their higher alcohol contents and stronger odors.
100

44. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
Hydrometers
Cool - early
Perceptible varietal aromas
22.9 degrees Brix - .80 total acid

45. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Different clones
When they are dormant.
Tobacco - coffee - chocolate - soy
For two reasons: 1. The high alcohol content of wine spirits can interfere with a winemaker's odor perception. 2. Diluting a solution that has a high concentration of alcohol changes the spectrum of perceptible odors. The spirits will be diluted in t

46. 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...
Crushing
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
One of the most effective ways to prevent alcohol abuse
Acidity

47. About how much of a cuv
As much as 20-30%
Big Vine Theory
One-half month to 48 months
Tiny malolactic bacteria

48. 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.
Cool-regions or cool-seasons
Four months
Botrytis infection
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

49. Sensory stimuli in wine can also be...
Thermal
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
You tilt the glass so that you can look through a thinner layer of wine
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

50. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
Charmat
Approximate drinkability
100
Flat