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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. _____________ (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.
Tank fermentation
Cap - extraction
Timing of the MLF
Fining agents

2. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Liver cirrhosis
Fining
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
When they are dormant.

3. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Perpendicular
Sensitivity
Without perceptible sweetness and with an aroma which has an element that is like roses
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

4. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Specific anosmia
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
True
Disgorging - trap the yeast - riddling

5. Canopy management affects the...

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6. Even though higher sugars can be obtained - __________ between 35 and 45 degrees Brix are optimal for well-balanced wines.
Wine
Harvest sugars
Must
True

7. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Perpendicular
15-18
Hold the wine against a white background
Yields increase

8. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Their higher alcohol contents and stronger odors.
Reduces fruitiness

9. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Positive structural organoleptic elements
Softer tannins
Gew
A Burgundian-style wine

10. 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...
Softer tannins
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
One place
Concentrated by the evaporation of water

11. The concentrated alcohol used to fortify wines is called _______.
Wine spirits
The same name
Sweet before dry
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.

12. The juice of Zinfandel and most other red wine grapes is...
Tasting situation
Table wines
Colorless
Quercus Suber

13. In methode champenoise - the wine ages with the yeast for about.
2-4 years
An intact grape skin
False. Champagne may only be used for wines produced in the Champagne district of France.
Percentage by weight of sugar in the juice

14. 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...
Sweeter
Fortified wines
Pleases him or her
Brown

15. Which tasting order would place the second wine at a disadvantage?
Sweet before dry
True
White Zinfandel
Chardonnay

16. Upright shoots grow faster than...
Pendant ones
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Strychnine

17. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Cream
Sparkling wines
More Region V acres
Rainfall

18. Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
Use sugars synthesized by illuminated leaves
Extracted at higher pressures
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.
Acetaldehyde - ethyl acetate

19. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
Warmer
False. Champagne may only be used for wines produced in the Champagne district of France.
;lees
Conventional - yeast-catalyzed alcoholic fermentation

20. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Their higher alcohol contents and stronger odors.
Another indication of the increased fermentation activity of the yeasts in addition to the rapid drop in degrees Brix is the warming of the fermenting juice.
More Region V acres
The use of solar energy to snythesize sugar from carbon dioxide and water.

21. 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.
A vine's production of more crop than it can satisfactorily mature.
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
Crushing
Softer tannins

22. What is the purpose of flower cluster removal?
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.
To prevent overcropping and its accompanying loss of grape quality.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
;lees

23. At what blood alcohol concentration do most people perceive the maximum relaxation?
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
.05%
Grafting
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

24. Used to estimate degrees Brix of a properly collected vineyard sample and can also be used to measure the disappearance of sugars during fermentation.
Pinot Noir
Reduced
Hydrometers
Canopy curtain

25. If canopy heigh remains constant - then increasing between-row spacing
Stuck fermentation
Decreases light interception by the vineyard
Because the wines blended to make the cuv
Sauvignon Blanc

26. 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...
Sweet before dry
One of the most effective ways to prevent alcohol abuse
Verbal structure
Disgorging - trap the yeast - riddling

27. 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
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Fortified wines
Non-wine drinkers

28. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
A sampling of bottle-fermented sparkling wines
Dissolved carbon dioxide gas
Acetaldehyde - ethyl acetate
Distinctive flavor compounds in its grapes

29. _______ can be produced when press juice is fermented and then distilled.
Grappa
Merlot
Canopy thickness
Sweeter

30. Describe the aging regime you would use for White Riesling or other wine to which you want to add very little or no oak flavor.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
True
About 10 to 20 - if they are well exposed to sunlight.

31. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Thermal
Tiny malolactic bacteria
Smooth

32. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
Their higher alcohol contents and stronger odors.
Clusters
15-18
Pleases him or her

33. 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...
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.
Identify odors
A sampling of bottle-fermented sparkling wines
Darker colors

34. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Fortified dessert wines
Free-run juices
55
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.

35. Leaf layer numbers are about the same in...
Mesoclimate
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Premium winegrape vineyards
Some exposure to air

36. Under which aging conditions will the components of the wine in a barrel become concentrated?
Serious wine tasters
Intense fruit aromas
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Concentrated by the evaporation of water

37. During radiation frosts - Colder air settles in...
Port
Transfer
Low lying areas
Perpendicular

38. You lost your job when Ch
3-5
Cold stabilization
Only up to a certain point
Leaf pores

39. 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.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Non-wine drinkers
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
True

40. The higher the alcohol content of a wine...
Fortified dessert wines
The streams are thinner
Prise de mousse
Regions II and III

41. Why is harvesting Botrytis-infected fruit slow?

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42. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
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 -
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'.
Cardiovascular mortality
The total acid content increases.

43. What is photosynthesis?
Riddling
Alcohol solution
Grassy character
The use of solar energy to snythesize sugar from carbon dioxide and water.

44. 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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45. Red wines often benefit from ______________ after fermentation and during barrel aging.
T
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'.
Some exposure to air
Pinot Noir

46. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
True
Wine
Positive structural organoleptic elements
Wild yeasts

47. The number of vines per acre in the Mosel region is about
3000
Sauvignon Blanc
Tasting situation
Hold the wine against a white background

48. What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
Sweet (taste) - hot (tactile)
Port
Low lying areas
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.

49. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Cabernet Sauvignon - Napa Gamay
Sit for several hours
Canopy thickness
Cream

50. 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?
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.
The streams are thinner
100
Be drier