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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 style of port takes on its important sensory characteristics during long barrel aging?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Vintage-dated varietal
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Tawny

2. When the stimulus alcohol present in high amounts in a wine - you can expect to experience both a taste and a tactile sensation. These sensations are
3000
Fortified dessert wines
Sweet (taste) - hot (tactile)
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 -

3. In methode champenoise - the wine ages with the yeast for about.
Reserve wines are blends of still wines from previous vintages which are added to cuv
2-4 years
Disgorging - trap the yeast - riddling
Strychnine

4. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Aging in oak containers
True
You tilt the glass so that you can look through a thinner layer of wine
Rootstocks

5. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Cool - early
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Reduced
A vine's production of more crop than it can satisfactorily mature.

6. The concentrated alcohol used to fortify wines is called _______.
Perception of the wines' acidity
Wine spirits
Cardiovascular mortality
Nitrogen fertilizer

7. The glasses for winetastings are not...
Soil surface area
Tawny
Limousin forest
Funnel-shaped

8. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Greater complexity - harmony - and the power to stimulate the emotions
Stronger acidity
Reserve wines are blends of still wines from previous vintages which are added to cuv
Malolactic fermentation

9. 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'
You can expect increased complexity and moderated tartness.
Less fertilization
Baking
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)

10. For winemaking the most important sugar in grape juice is sucrose.
Table wines
Acetaldehyde - ethyl acetate
One place
False. The most important sugars in grape juice are glucose and fructose.

11. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Sugars
Scrupulous rinsing of glasses
Clarity
Management of the extraction during fermentation

12. 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.
Alcohol solution
One-way valves
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.
Body

13. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Blanc de Blancs - Blanc de Noirs.
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.
Warm - dry
The total acid content increases.

14. Which type of sherry is oxidized in the absence of flor yeast?
Different clones
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.
Warmer
Oloroso

15. California has more ____________ than Region 1 acres.
Reduces fruitiness
More Region V acres
Portugese grape varieties
Vintage-dated varietal

16. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
A taste modifier
Pendant ones
Sugar and acid composition

17. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Canopy dimensions
Free-run juices
Warm - dry
Their higher alcohol contents and stronger odors.

18. Even though alternatives such as oak chips or oak structures added to wines in stainless steel tanks add oak character to the wines - they cannot have the same effect on a wine's other sensory properties because they will not be ______________ the wa
A sampling of bottle-fermented sparkling wines
Concentrated by the evaporation of water
Vine's microclimate
Cabernet Sauvignon - Napa Gamay

19. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
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
Chardonnay and Pinot Blanc
Sauvignon Blanc
Malolactic fermentation

20. The juice of Zinfandel and most other red wine grapes is...
Colorless
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Botrytis-affected fruit
Liver cirrhosis

21. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Cream
Be drier
3-5
Hedonic quality

22. Why is producing cold stability immediately after fermentation not a concern for many red wines?
Thermal
Shoots that grew in summer are termed canes after they lose their leaves in winter.
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.
Verbal structure

23. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Botrytis cinerea
Cabernet Sauvignon - Napa Gamay
Fewer vegetative and herbaceous odors
Gew

24. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
Smooth
Because they must be able to envision what the wine will be like in 2-4 years
Thermal

25. In some cases quality increases as...
Bottling dates
Yields increase
Big Vine Theory
wine aroma wheel

26. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Smaller
Olfactory sensitivity
Decreases light interception by the vineyard
Cold stabilization

27. Charmat process wines have ________ yeast character compared to methode champenoise wines.
Aging in oak containers
Fining
Very limited
Bottling dates

28. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. __________ are often used for Sauvignon Blanc and S
Clear Bordeaux bottles
Sherries
Sparkling wines
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.

29. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
55
Because they must be able to envision what the wine will be like in 2-4 years
A Burgundian-style wine
Aging in oak containers

30. Region I is ______ than Region V
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
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Because those procedures minimize tannin extraction as well
Cooler

31. Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week.
Quercus Suber
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
An intact grape skin
Purple wines

32. 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
Rootstocks
Very limited
Timing of the MLF

33. An extended maceration of Cabernet Sauvignon can produce a wine with...
Softer tannins
Cream
The use of solar energy to snythesize sugar from carbon dioxide and water.
False. Champagne may only be used for wines produced in the Champagne district of France.

34. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Sniffs
T
Sauvignon Blanc

35. Several grape clones may share...
The same name
100
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.
22.9 degrees Brix - .80 total acid

36. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Malolactic fermentation
FAS
Neutral
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.

37. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
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
False. To inspect a wine for color - hold it up to a white background.
Moderate drinking and breast cancer
Decreases light interception by the vineyard

38. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
Dark skinned Pinot Noir grapes
Smaller
Cool - early
True

39. Grape shoots emerge from...
Red wines from grape to bottle
Sparkling wines
Bottling dates
Nodes

40. 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
Moderate drinking and breast cancer
Botrytis-affected fruit
Plant debris; spring rain
Colorless

41. What is overcropping?

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42. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
Rootstocks
Dom Perignon - 1668-1715
Tawny
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.

43. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
One-half month to 48 months
Bell pepper - eucalyptus - mint - maybe berries - cassis
A Burgundian-style wine

44. 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.
Tasting situation
Discorging
Limousin forest
Sniffs

45. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Sherries
Tannins
Shoots that grew in summer are termed canes after they lose their leaves in winter.

46. Thick canopies adversely affect...

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47. Botrytis can penetrate...
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
An intact grape skin
Fortified dessert wines
Quality will be lower

48. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Cool - early
Sugars
Sparkling and sweet wine
Gew

49. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Recognition Threshold
False. The most important sugars in grape juice are glucose and fructose.
Cool - early
Pleases him or her

50. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Pigment content
True
Pinot Noir