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. Which is the most common method of producing sparkling wines?
Transfer
Trap the CO2 from a second alcoholic fermentation
Disgorging - trap the yeast - riddling
About 10 to 20 - if they are well exposed to sunlight.

2. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Non-wine drinkers
New World vineyards
wine aroma wheel
Sniffs

3. Refer to the label William Hill 1989 Willamette Valley Oregon Dry White Riesling. Which statement below is an accurate prediction of how you would expect this wine to taste and smell to most people?
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.
Without perceptible sweetness and with an aroma which has an element that is like roses
Disgorging - trap the yeast - riddling
Gew

4. The average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
Cabernet Sauvignon - Napa Gamay
Varietal character
Black pepper
Tasting situation

5. Pinot Noir is fermented at...
80-90 degrees F
Canopy thickness
Vanilla
Clear Bordeaux bottles

6. Shade decreases the concentration of ________ in Gew
Olfactory sensitivity
White Riesling
Press juice
Monoterpenes

7. In 1990 - white table wines - ros
85
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.
Grape composition - next year's crop - and grape berry health.
Clusters

8. The concentrated alcohol used to fortify wines is called _______.
Reduced
Cream
Wine spirits
Sweet before dry

9. 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
Warm - dry
Concentrated by the evaporation of water
Cream
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

10. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
Smooth
Solera
Quercus Suber

11. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Positive structural organoleptic elements
Wild yeasts
Bell pepper - eucalyptus - mint - maybe berries - cassis
Trap the CO2 from a second alcoholic fermentation

12. ___________________ is the theory that increased node number per vine - but with little change in nodes per meter of row - devigorates the vine.
Fortified wines
Port
T
Big Vine Theory

13. _______ can be produced when press juice is fermented and then distilled.
Three
Grappa
Quality will be lower
3000

14. Why is harvesting Botrytis-infected fruit slow?

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

15. What changes would you expect when white wines age in the bottle?
Wild yeasts
Some exposure to air
Chardonnay and Pinot Blanc
You can expect increased complexity and moderated tartness.

16. A wine with inadequate body would not be correctly described as...
Black pepper
Tiny malolactic bacteria
Flat
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.

17. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Rainfall
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Sensation
The Muscats

18. 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
To prevent overcropping and its accompanying loss of grape quality.
Recognition Threshold
Press juice

19. The canopy surface area should not exceed twice the...
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
Vinegar bacteria
Pigment content
Soil surface area

20. Under appearance - the bubble display of _______________ is evaluated and tasters look for small bubbles that evolve from the wine over a long time and form a smooth - white foam on the surface of the wine.
Sparkling wines
Fining agents
Inhaled air
Subtract 50 degrees from the day's average temperature.

21. Which red wine grape is preferred when grown in Region I?
Subtract 50 degrees from the day's average temperature.
Normal breathing
Pinot Noir
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.

22. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Because the wines blended to make the cuv
The same name
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Grape shoot will be uninjured

23. The number of vines per acre in the Mosel region is about
Vine size
3000
Hydrometers
Bottling dates

24. A cuvee blended from white grapes only is called ______ and if only red grapes are used - it is ______.
Bell pepper - eucalyptus - mint - maybe berries - cassis
Blanc de Blancs - Blanc de Noirs.
The streams are thinner
Limousin forest

25. When judging the appearance of wines - the taster evaluates their
Blended
Resist spoilage
Clarity
Canopy curtain

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...
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
One of the most effective ways to prevent alcohol abuse
Three
Rootstocks

27. What factors are important for slower bottle aging?
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
3000
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Smaller

28. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Dosage
Softer tannins
On the tongue's top surface
Be drier

29. Which odor descriptors would you expect to find in the bottle bouquet of a fine - well-aged 1978 Napa Valley Cabernet Sauvignon
About 10 to 20 - if they are well exposed to sunlight.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Tobacco - coffee - chocolate - soy
Leaf pores

30. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Thermal
Sherries
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
Less fertilization

31. Port production from _______________ is being done on a small scale in California.
Portugese grape varieties
Microbiological stability
The Muscats
Asti Spumante

32. If canopy heigh remains constant - then increasing between-row spacing
Free-run juices
Cold stabilization
Decreases light interception by the vineyard
Oloroso

33. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Less fertilization
Taste adaptation
Stuck fermentation
Nodes

34. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Free-run juices
Only up to a certain point
The streams are thinner
Tranquilizers

35. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Crushing
Extraction
Cold-inactivated yeast
Recognizable varietal aroma

36. The malolactic fermentation reduces the acidity in the fermenting grape juice and finished wine because it converts the malic acid from the grape juice to lactic acid - which is...
Less tart
Prise de mousse
Crop-bearing shoots
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

37. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
Water evaporation
Methode champenoise
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.

38. We can only smell volatile molecules that can evaporate from the ____________ of a wine at the range of temperatures at which it is customarily served.
Port
Surface
Sugar and acid composition
Regions II and III

39. What might lead you to have more olfactory fatigue while tasting red wines?
False. To inspect a wine for color - hold it up to a white background.
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
Their higher alcohol contents and stronger odors.
If you were quoting Chapter 3 directly - you would say - 'in some cases - most commonly for Chardonnay - the winemaker may want to add a yeast character similar to champagne bouquet to the wine and will allow the wine to remain in contact with the ye

40. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Sparkling wines
Sherries
Because those procedures minimize tannin extraction as well
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.

41. How does a vineyardist determine leaf layer number?

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

42. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Press juice
A vine's production of more crop than it can satisfactorily mature.
55
When they are dormant.

43. In wine usage - ______ refers to the odors which come from the grape and ______ is used for smells that come from fermentation and aging in oak and bottle.
Hold the wine against a white background
Aroma - Bouquet
Red wines from grape to bottle
Four months

44. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Sensation
Disgorging - trap the yeast - riddling
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
100

45. If at low light levels a one unit increase in light intensity yields - for example - a one unit increase in photosynthetic rate - then at higher light levels a one unit increase in light intensity will yield less than a...
Blanc de Noirs wine production
Sulfite-sensitive - steroid-dependent asthmatics
Sauvignon Blanc and Semillon
One unit increase in photosynthetic rate

46. Roonstocks are used to control...
Clarity
Vine size
Strychnine
A taste modifier

47. ________________ is important to avoid accelerated bubble dissipation while tasting sparkling wines.
Inhaled air
Nodes
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.
Scrupulous rinsing of glasses

48. 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
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Clear Bordeaux bottles
Nitrogen fertilizer
As much as 20-30%

49. 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.
Amontillados
Sugar and acid composition
Sniffs
Tranquilizers

50. The process of transferring wine from one vat containing lees to another vat which is clean is called...
Botrytis cinerea
Reserve wines are blends of still wines from previous vintages which are added to cuv
Racking
Serious wine tasters