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 1990 - white table wines - ros
Salty
FAS
Wine spirits
85


2. You lost your job when Ch
Quercus Suber
Liver cirrhosis
3-5
Be drier


3. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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4. Demographic studies have shown that wine drinkers are better educated and earn more than...
Cardiovascular mortality
Non-wine drinkers
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.
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.


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

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6. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
Quality will be lower
Limousin forest
High sugar content grapes
Canopy thickness


7. Shade decreases the concentration of ________ in Gew
85
.05%
Monoterpenes
Wine spirits


8. What is the 'retro nasal route'?

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9. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Flat
A vine's production of more crop than it can satisfactorily mature.
Olfactory sensitivity
Cabernet Sauvignon - Napa Gamay


10. Botrytis can penetrate...
An intact grape skin
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
High sugar content grapes
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.


11. The higher the alcohol content of a wine...
The streams are thinner
Port
Yields increase
Gew


12. How does a vineyardist determine leaf layer number?

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13. The malolactic fermentation (MLF) is used in...
Quality will be lower
Cool-regions or cool-seasons
Cuv
Intense fruit aromas


14. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Vinegar bacteria
Softer tannins
Purple wines


15. Why is harvesting Botrytis-infected fruit slow?

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16. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Inhaled air
Perceptible varietal aromas
85
Alcohol solution


17. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
As much as 20-30%
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.
Grape shoot will be uninjured
Flat


18. 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.
Non-wine drinkers
Verbal structure
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.


19. Why are sugar and yeast nutrients added along with an actively growing yeast culture to start the prise de mousse?
Varietal character
Because those procedures minimize tannin extraction as well
Degrees Brix
Because the wines blended to make the cuv


20. In order to make sparkling wine you need to build a winery for the _______________ process.
Tank fermentation
False. Both total acid concentration and acid strength decrease.
Cuv
Varietal wines


21. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
Tawny
Underground
Smooth
Without perceptible sweetness and with an aroma which has an element that is like roses


22. You have been hired by Ch
12-18
60-95
Management of the extraction during fermentation
Red wines from grape to bottle


23. The ____________ that occurs in a vineyard successfully infected with Botrytis can reduce yields to as little as 1/3 to 1/2 of normal.
Water evaporation
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
17
Microbiological stability


24. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Pinot Noir
Sparkling wines
Tirage
Moderate drinking and breast cancer


25. Which type of sherry is oxidized in the absence of flor yeast?
Approximate drinkability
Serious wine tasters
Oloroso
Be drier


26. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
High sugar content grapes
Hedonic quality
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
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.


27. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Table wines
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Normal breathing
Chardonnay and Pinot Blanc


28. If you were buying Chardonnay grapes for your winery - what composition listed below would you like them to have?
22.9 degrees Brix - .80 total acid
Decreases grape rots - lowers grape potassium - lowers grape pH
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
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.


29. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
T
Limousin forest
Sugar and acid composition


30. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Smaller barrels
Sniffs
Perception of the wines' acidity
Genus Saccharomyces


31. For premium white varietal grapes grown in California - and for other areas too - cooler growing regions produce wines with...
Greater aging potential
2-4 years
Varietal character
Sniffs


32. For winemaking the most important sugar in grape juice is sucrose.
Vine's microclimate
False. The most important sugars in grape juice are glucose and fructose.
Their higher alcohol contents and stronger odors.
Softer tannins


33. Why do winemakers dilute wine spirits with water when they taste them.

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34. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Varietal wines
Carbonic Maceration
Tasting situation
Aroma - Bouquet


35. Our appreciation of wines is mainly due to their...
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Oloroso
Odors
Aging in oak containers


36. At what blood alcohol concentration do most people perceive the maximum relaxation?
.05%
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.
Reduced
Leaf pores


37. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
Quality will be lower
Grassy character
12-18
15-18


38. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
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.
False. Champagne may only be used for wines produced in the Champagne district of France.
Use sugars synthesized by illuminated leaves


39. Sulfur dioxide is added at the crusher to slow down the growth of microbes that can spoil wines and to protect the juice from reactions with oxygen that can lead to both ________________ and deterioration of aroma and flavor.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Flat
Browning of pigments
Sweet (taste) - hot (tactile)


40. What is the purpose of flower cluster removal?
To prevent overcropping and its accompanying loss of grape quality.
Reserve wines are blends of still wines from previous vintages which are added to cuv
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.
Sugars


41. Winetasters may find that a wine's odors are stronger and more pleasant when they are experienced in the mouth as flavors rather than as odors entering the olfactory area in...
Amontillados
Inhaled air
Botrytis-affected fruit
Asti Spumante


42. 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.
One unit increase in photosynthetic rate
Soil surface area
Aroma - Bouquet
Wild yeasts


43. The curve describing the relationship between light intensity and photosynthesis rate plateaus when the light is...
Normal breathing
50% as intense as full sunlight on a clear summer day
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.
Stronger acidity


44. Among the ___________________ of sparkling wines are tart acidity - soft finish - freshness - and dryness.
Positive structural organoleptic elements
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
A vine's production of more crop than it can satisfactorily mature.
Premium winegrape vineyards


45. A _________________ is used to create the carbon-dioxide-saturated environment into which intact clusters are loaded and is the means by which the remaining grape sugar is metabolized in the juice after pressing.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
Conventional - yeast-catalyzed alcoholic fermentation
Use sugars synthesized by illuminated leaves
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.


46. Which tasting order would place the second wine at a disadvantage?
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.
Sweet before dry
Liver cirrhosis
Quality will be lower


47. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Canopy dimensions
You can expect increased complexity and moderated tartness.
Carbonic Maceration
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.


48. California wineries age their red wines ________ months in the bottle before releasing them.
Flat
Cold-inactivated yeast
Premium winegrape vineyards
One-half month to 48 months


49. Color that extends all the way to the rim reflects deeper color intensity and is associated with greater overall ____________ and quality in ports.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Purple wines
Flavor concentration
Clusters


50. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
High sugar content grapes
Underground
Pleases him or her
Strychnine