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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. In regards to winemaking - what is the hazard of treating grapes with sulfur?
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Vinegar bacteria
Microbiological stability
Different clones

2. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
Flavor concentration
Varietal character
Specific anosmia
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide

3. At what blood alcohol concentration do most people perceive the maximum relaxation?
.05%
Dissolved carbon dioxide gas
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.
Colorless

4. The juice of Zinfandel and most other red wine grapes is...
Oloroso
Colorless
Moderate drinking and breast cancer
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

5. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
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.
Odors
The streams are thinner
Smaller barrels

6. Removing leaves from around grape clusters
Aging in oak containers
Concentrated by the evaporation of water
Disgorging - trap the yeast - riddling
Decreases grape rots - lowers grape potassium - lowers grape pH

7. Which red wine is most likely to be aged in French Oak?
Be drier
The priesthood and of the wealthy
Pinot Noir
An intact grape skin

8. If you come upon a group of winetasters uttering the descriptive terms 'fresh bread - sour cream - burnt chocolate - cocoa - hazlenut - and toasted grains - these terms describe the champagne's bouquet and you've more likely come upon...
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Tranquilizers
Sugar and acid composition
A sampling of bottle-fermented sparkling wines

9. _____________ table wines are much more common than vintage-dated sparkling wines.
Concentrated by the evaporation of water
As much as 20-30%
Vintage-dated varietal
1-2 glasses daily

10. Because _____________ can spoil wine only in the presence of oxygen - winemakers minimize air contact with wines in bulk storage.
Microbiological stability
Press juice
Bitterness
Vinegar bacteria

11. Which style of port takes on its important sensory characteristics during long barrel aging?
Identify odors
Mesoclimate
Tawny
About 10 to 20 - if they are well exposed to sunlight.

12. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
The Muscats
Specific anosmia
Olfactory sensitivity
Port

13. Which taste quality is very rare in wines?
Salty
Surface
When they are dormant.
Brown

14. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Vintage-dated varietal
Smaller
Sherries
The total acid content increases.

15. When is a wine 'dead'?
Water evaporation
Big Vine Theory
Plant debris; spring rain
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

16. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Perpendicular
Stronger acidity
Sparkling wines
Inhaled air

17. 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.
True
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
Chardonnay
Shoots that grew in summer are termed canes after they lose their leaves in winter.

18. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Scrupulous rinsing of glasses
3000
Because they must be able to envision what the wine will be like in 2-4 years

19. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
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.
Approximate drinkability
Vintage-dated varietal
Cold stabilization

20. What is photosynthesis?
The use of solar energy to snythesize sugar from carbon dioxide and water.
Water evaporation
Be drier
Prise de mousse

21. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Pleases him or her
Dissolved carbon dioxide gas
55
The same name

22. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Fining agents
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Leaf pores
Vanilla

23. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Sweeter
French Sauternes and German late-harvest Rieslings
Quality will be lower
Yields increase

24. Growers control phylloxera by means of
Rootstocks
Bottling dates
Methode champenoise
Canopy curtain

25. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Solera
Hedonic quality
Be drier
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.

26. The people who should be most concerned about sulfites in wine are...
True
Reduced
Aroma - Bouquet
Sulfite-sensitive - steroid-dependent asthmatics

27. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
Tank fermentation
2-4 years
Extracted at higher pressures
Hedonic quality

28. Wind may warm a vineyard if a layer of warm air...
Exists above the vineyard
Surface
Different clones
French Colombard

29. When judging the appearance of wines - the taster evaluates their
As much as 20-30%
Non-wine drinkers
New World vineyards
Clarity

30. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
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.
17
Clusters

31. 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
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
As much as 20-30%
Clear Bordeaux bottles
Moderate drinking and breast cancer

32. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Sensation
Plant debris; spring rain
Cream
Extraction

33. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
Prise de mousse
Pomace
Sweet before dry

34. 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...
False. The most important sugars in grape juice are glucose and fructose.
Warm - dry
Four months
Pleases him or her

35. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Different clones
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
Flavor concentration
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

36. Describe the calculation of degree-days for a day.

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37. About how many leaves does a shoot need to mature its grape clusters?
The priesthood and of the wealthy
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Alcohol solution
About 10 to 20 - if they are well exposed to sunlight.

38. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
.05%
2-4 years
50% as intense as full sunlight on a clear summer day
Smaller

39. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Percentage by weight of sugar in the juice
Cuv
Management of the extraction during fermentation
80-90 degrees F

40. 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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41. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
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.
Half; 75-110
Amontillados
Tiny malolactic bacteria

42. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Surface
Red wines from grape to bottle
Without perceptible sweetness and with an aroma which has an element that is like roses
Vanilla

43. What additional changes occur in wines that undergo the malolactic fermentation?
The streams are thinner
Cream
Underground
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

44. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Normal breathing
To prevent overcropping and its accompanying loss of grape quality.
Must
Neutral

45. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Varietal character
Sauvignon Blanc
False. The most important sugars in grape juice are glucose and fructose.
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'.

46. 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.
Stronger acidity
Body
Smaller
Premium winegrape vineyards

47. 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.
Crop-bearing shoots
Vanilla
Table wines
Riddling

48. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Identify odors
As much as 20-30%
Less fertilization
Alcohol solution

49. You lost your job when Ch
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
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Big Vine Theory
3-5

50. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
Must
Verbal structure
Botrytis infection
A Burgundian-style wine