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. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Climate.
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 sampling of bottle-fermented sparkling wines
Red wines from grape to bottle

2. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Exists above the vineyard
Softer tannins
The priesthood and of the wealthy
85

3. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
35-125 parts per million
Colors
Four months
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

4. Under the right circumstances - __________ improves winegrape quality.
Irrigation
Genus Saccharomyces
Pigment content
Merlot

5. 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.
Canopy thickness
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.
Very limited
Sparkling wines

6. Which tasting order would place the second wine at a disadvantage?
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.
A Burgundian-style wine
Canopy curtain
Sweet before dry

7. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Cream
One-way valves
Blanc de Noirs
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

8. Within the normal color range for white table wines - ____________ are associated with oak barrel aging and/or later harvests
Darker colors
Big Vine Theory
Stuck fermentation
Harvest sugars

9. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
More Region V acres
Bottling dates
Extraction
Body

10. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
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.
Olfactory sensitivity
Warmer
Riddling

11. Sherries referred to as ______ will have 7.5-10% sugar
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
Aroma - Bouquet
Underground
Cream

12. At a gross level we are most sensitive to which taste quality?
Reduced
Darker colors
Bitterness
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

13. In 1990 - white table wines - ros
85
Cuv
Fining agents
Bottling dates

14. The malolactic fermentation (MLF) is used in...
Their higher alcohol contents and stronger odors.
3000
The total acid content increases.
Cool-regions or cool-seasons

15. In some cases quality increases as...
Perception of the wines' acidity
Yields increase
Limousin forest
Because the wines blended to make the cuv

16. 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
Brown
Taste adaptation
You tilt the glass so that you can look through a thinner layer of wine
Resist spoilage

17. Dessert wines are all sweet and the category includes still and sparkling natural wines as well as...
Plant debris; spring rain
The total acid content increases.
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.
Fortified wines

18. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Gew
Pleases him or her
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Only up to a certain point

19. Red wines often benefit from ______________ after fermentation and during barrel aging.
Olfactory sensitivity
Pinot Noir
Sensitivity
Some exposure to air

20. Gew
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
French Colombard
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
The same name

21. Winemakers taste the fortifying alcohol and match it to the wine being made because...
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
Sauvignon Blanc and Semillon
Cooler
Bitterness

22. The higher the alcohol content of a wine...
The streams are thinner
Salty
False. Champagne may only be used for wines produced in the Champagne district of France.
Fining agents

23. What changes would you expect when white wines age in the bottle?
29
Vintage-dated varietal
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.
You can expect increased complexity and moderated tartness.

24. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Timing of the MLF
Tasting situation
Cold stabilization
Inhaled air

25. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
85
French Sauternes and German late-harvest Rieslings
Colors
50% as intense as full sunlight on a clear summer day

26. 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
Dosage
Eating the apple will bring out the acid in the wine.
Resist spoilage
The limited number of shoots do not compete for stored sugars - light - water - and mineral resources - so shoot growth is not restricted by shortages of these resources.

27. Under which aging conditions will the components of the wine in a barrel become concentrated?
.05%
In addition to reducing acidity - the MLF causes other organoleptic changes: it produces gas and causes the wines to be less fruity and to have transient cheesy off odors - but it also allows them to develop greater complexity - including a buttery f
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Perceptible varietal aromas

28. 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...
Cooler
Pleases him or her
Transfer
Tawny

29. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Recognition Threshold
Perceptible varietal aromas
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Less fertilization

30. Removing leaves from around grape clusters
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
Chardonnay
Canopy thickness
Decreases grape rots - lowers grape potassium - lowers grape pH

31. Sediments in wine tanks are called...
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.
Taste adaptation
Charmat
;lees

32. The change in _____________ following a Botrytis infection differs from the changes of normal grape ripening because acid and sugar both increase in concentration.
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.
Sugar and acid composition
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Perpendicular

33. 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.
Hydrometers
False. Champagne may only be used for wines produced in the Champagne district of France.
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.
Be drier

34. The concentrated alcohol used to fortify wines is called _______.
60-95
Wine spirits
Racking
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

35. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
About 10 to 20 - if they are well exposed to sunlight.
Nodes
Grape berries
Sensation

36. 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.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

37. When judging the appearance of wines - the taster evaluates their
Clarity
Sensation
Racking
Fewer vegetative and herbaceous odors

38. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
About 50% of people
3-5
35-125 parts per million
Dosage

39. Imported sparkling wine makes up about ______% of the U.S. market.
29
Smooth
Sensitivity
Low lying areas

40. Canopy management affects the...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

41. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Water evaporation
Varietal character
Less fertilization
A sampling of bottle-fermented sparkling wines

42. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Plant debris; spring rain
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Irrigation
Intense fruit aromas

43. 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
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.
Smooth
Extracted at higher pressures
Must

44. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Plant debris; spring rain
Water evaporation
Blanc de Noirs wine production
Pleases him or her

45. Pinot Noir is less likely to be ________ than other red wines.
Port
Surface
One-half month to 48 months
Blended

46. An extended maceration of Cabernet Sauvignon can produce a wine with...
Riddling
Softer tannins
Sweet before dry
Microbiological stability

47. Why has oak become the traditional aging container for wines?
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 -
Regions II and III
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.
Plant debris; spring rain

48. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Their higher alcohol contents and stronger odors.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Bitterness
Sauvignon Blanc and Semillon

49. 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
Monoterpenes
The streams are thinner
Solera

50. In methode champenoise - the wine ages with the yeast for about.
Grape shoot will be uninjured
Normal breathing
2-4 years
Sauvignon Blanc and Semillon