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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. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Must
Olfactory sensitivity
Microbiological stability
Cold-inactivated yeast

2. Growers control phylloxera by means of
Rootstocks
Surface
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
Greater complexity - harmony - and the power to stimulate the emotions

3. 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.
Surface
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.
French Colombard
Bottling dates

4. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
Botrytis-affected fruit
Pendant ones
Port
Chardonnay and Pinot Blanc

5. 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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6. 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.
Their higher alcohol contents and stronger odors.
Eating the apple will bring out the acid in the wine.
Extracted at higher pressures
85

7. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Solera
Genus Saccharomyces
Cold-inactivated yeast
Flavor concentration

8. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Concentrated by the evaporation of water
Dissolved carbon dioxide gas
Blanc de Blancs - Blanc de Noirs.
Cold-inactivated yeast

9. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
50% as intense as full sunlight on a clear summer day
Disgorging - trap the yeast - riddling
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'.
Conventional - yeast-catalyzed alcoholic fermentation

10. A _____________ is one that stops by itself before all the glucose has been used up.
Timing of the MLF
Hydrometers
The use of solar energy to snythesize sugar from carbon dioxide and water.
Stuck fermentation

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
Must
Sugar and acid composition
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.
Resist spoilage

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...
Odors
Pleases him or her
Dosage
Port

13. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Varietal character
Botrytis cinerea
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Different clones

14. Which taste quality is very rare in wines?
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'.
Greater complexity - harmony - and the power to stimulate the emotions
Salty
Exists above the vineyard

15. Which is a botanical pesticide?
Strychnine
Blended
Four months
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

16. When judging the appearance of wines - the taster evaluates their
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
Because those procedures minimize tannin extraction as well
Less tart
Clarity

17. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Reserve wines are blends of still wines from previous vintages which are added to cuv
Tranquilizers
True
Tawny

18. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
100
Vinegar bacteria
Cold stabilization

19. You have been hired by Ch
Crushing
Sherries
Decreases light interception by the vineyard
12-18

20. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Extraction
Red wines from grape to bottle
Gew
Riddling

21. The malolactic fermentation (MLF) is used in...
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.
Grape berries
Cool-regions or cool-seasons
The same name

22. Only the ___________ are higher in alcohol content than table wines.
Positive structural organoleptic elements
Fortified dessert wines
Scrupulous rinsing of glasses
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.

23. California has more ____________ than Region 1 acres.
More Region V acres
Flavor concentration
One place
Black pepper

24. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Decreases light interception by the vineyard
Rainfall
Colorless
Fewer vegetative and herbaceous odors

25. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Charmat
Tobacco - coffee - chocolate - soy
Solera
Sit for several hours

26. The higher the alcohol content of a wine...
One unit increase in photosynthetic rate
The streams are thinner
Microbiological stability
Discorging

27. The yield of juice per ton is ________ to 75-90 gallons per ton.
Reduced
Half; 75-110
Charmat
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

28. Explain why severe pruning decreases crop size.

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29. The people who should be most concerned about sulfites in wine are...
Sparkling and sweet wine
Wild yeasts
White Riesling
Sulfite-sensitive - steroid-dependent asthmatics

30. Which red wine grape is preferred when grown in Region I?
False. Both total acid concentration and acid strength decrease.
Inhaled air
Pinot Noir
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.

31. We should question the accuracy of the taste bud map of the tongue because we don't taste sweet or sour or bitter or salty in just...
2-4 years
Some exposure to air
One place
Pleases him or her

32. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
On the tongue's top surface
Acidity
Rainfall
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.

33. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
Aging in oak containers
Sensation
Vine size

34. ____________ are made mainly from a single variety of grapes that should impart a characteristic aroma and flavor to the wine.
Varietal wines
55
85
Fining

35. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Wine
Floral and tropical fruit segments
Aroma - Bouquet
Low lying areas

36. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
Without perceptible sweetness and with an aroma which has an element that is like roses
Different clones
Odors
Tobacco - coffee - chocolate - soy

37. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...
Liver cirrhosis
Botrytis infection
Verbal structure
Vine size

38. 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...
60-95
Use sugars synthesized by illuminated leaves
Varietal character
Warm - dry

39. What is overcropping?

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40. 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.
Sniffs
Gew
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Climate.

41. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Smaller barrels
False. Champagne may only be used for wines produced in the Champagne district of France.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Four months

42. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Fining agents
Softer tannins
100
Taste adaptation

43. Blind tastings - in which the wines are identified only by a letter or numerical code - are designed to eliminate stimulus errors which occur when irrelevant criteria are used to judge wines.
Sniffs
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
True

44. This winemaking step ideally involves only breaking the skins of the grape berries to allow the juice to flow out without any damage to the seeds or stems.
Carbonic Maceration
Crushing
Stronger acidity
Smooth

45. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Extraction
Very limited
Dark skinned Pinot Noir grapes
Asti Spumante

46. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
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.
Hold the wine against a white background
Cool-regions or cool-seasons
The streams are thinner

47. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Alcohol solution
Cool - early
Aging in oak containers
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.

48. What three things happen when wines age in oak barrels?
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
Harvest sugars
Charmat
Microbiological stability

49. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
3-5
Concentrated by the evaporation of water
Sauvignon Blanc
The priesthood and of the wealthy

50. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Harvest sugars
Asti Spumante
On the tongue's top surface
Some exposure to air