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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. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
False. Champagne may only be used for wines produced in the Champagne district of France.
Three
wine aroma wheel
Specific anosmia

2. In winetasting we take advantage of a large part of our capacity to distinguish a wide range of _____ from yellow-greens to brick reds and purples.
Quercus Suber
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.
Transfer
Colors

3. The blended wine that will be bottled for a second fermentation is called the vin de ______.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
Both winemaking techniques were developed in France and both start with uncrushed - whole grape clusters - an absolute requirement for carbonic maceration and a very common practice for m
Big Vine Theory
Cuv

4. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Softer tannins
Greater aging potential
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.
Low lying areas

5. For ordinary fortified wines hot growing regions are beneficial for both high vineyard yields and...
Perpendicular
Trap the CO2 from a second alcoholic fermentation
High sugar content grapes
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

6. In California red grapes for varietal table wine making are harvested at higher '________' and lower total acids than are white grapes for varietal table wine making.
Dark skinned Pinot Noir grapes
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.
Their higher alcohol contents and stronger odors.
Degrees Brix

7. The intensity of light per unit area of leaf is greatest if the leaf is ____________ to the light rays.
Their higher alcohol contents and stronger odors.
FAS
Perpendicular
2-4 years

8. Its inherent qualities make Pinot Noir a good candidate for...
Tobacco - coffee - chocolate - soy
Degrees Brix
Vine size
Blanc de Noirs wine production

9. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Sauvignon Blanc
Fining
Amontillados
Wine

10. 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
Fining agents
Cold-inactivated yeast
Sugars

11. Which red wine is most likely to be aged in French Oak?
Pinot Noir
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Colorless
Rootstocks

12. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tactile receptors in their mouths can sense its sweetness and tartness

13. The yield of juice per ton is ________ to 75-90 gallons per ton.
Varietal character
Water evaporation
Use sugars synthesized by illuminated leaves
Reduced

14. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Taste adaptation
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Acidity
One of the most effective ways to prevent alcohol abuse

15. __________ give wines more oak flavor.
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.
Pigment content
Smaller barrels
Gew

16. Sensory stimuli in wine can also be...
Carbonic Maceration
Thermal
Different clones
White Riesling

17. Red wines often benefit from ______________ after fermentation and during barrel aging.
Some exposure to air
Tannins
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
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

18. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Flavor concentration
Sulfite-sensitive - steroid-dependent asthmatics
Genus Saccharomyces
Sauvignon Blanc

19. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Clusters
False. Both total acid concentration and acid strength decrease.
Recognizable varietal aroma
Rainfall

20. 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.

21. Winemakers find significant differences in oak from various forests in France: the trees in the warmer ___________ produce a more open-grained wood that contributes oak extract to wines relatively quickly - while slower-growing trees in the more cent
False. Champagne may only be used for wines produced in the Champagne district of France.
Perpendicular
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Limousin forest

22. What changes would you expect when white wines age in the bottle?
You can expect increased complexity and moderated tartness.
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
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.
15-18

23. 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...
One unit increase in photosynthetic rate
Blanc de Blancs - Blanc de Noirs.
About 10 to 20 - if they are well exposed to sunlight.
Racking

24. Gew
French Colombard
The priesthood and of the wealthy
12-18
Liver cirrhosis

25. 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.
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.
True
Fining agents
Subtract 50 degrees from the day's average temperature.

26. A _____________ is one that stops by itself before all the glucose has been used up.
White Riesling
Clear Bordeaux bottles
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 -
Stuck fermentation

27. In some cases quality increases as...
Yields increase
Gelatin - egg whites are also used.
Specific anosmia
Soil surface area

28. Port production from _______________ is being done on a small scale in California.
On the tongue's top surface
Portugese grape varieties
Three
Crop-bearing shoots

29. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
Nodes
55
15-18

30. What is overcropping?

31. 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...
One of the most effective ways to prevent alcohol abuse
False. To inspect a wine for color - hold it up to a white background.
Charmat
Red wines from grape to bottle

32. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
Must
Regions II and III
Charmat

33. The concentrated alcohol used to fortify wines is called _______.
85
Management of the extraction during fermentation
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.
Wine spirits

34. 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
Concentrated by the evaporation of water
17
Regions II and III
About 10 to 20 - if they are well exposed to sunlight.

35. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Serious wine tasters
Fewer vegetative and herbaceous odors
Hydrometers
Sauvignon Blanc

36. What are two purposes for blending port?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Cool - early

37. When tasting dessert wines - take small sips to avoid palate fatigue
Portugese grape varieties
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Climate.

38. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.
Be drier
Secondary infections develop
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.

39. If wine can be made perfectly clear simply with settling and racking - why do few wineries rely on these methods?

40. Upright shoots grow faster than...
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'.
Blanc de Noirs wine production
Botrytis-affected fruit
Pendant ones

41. 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.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Conventional - yeast-catalyzed alcoholic fermentation
Tawny
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.

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

43. A successful Botrytis infection - from the point of view of the winemakers - if not the mold - is one in which the disease cycle is interrupted before the berries are broken and...
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Warmer
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.
Secondary infections develop

44. A typical sulfur dioxide in wine would be ______.
French Sauternes and German late-harvest Rieslings
Irrigation
35-125 parts per million
Acidity

45. Dividing a thick - single-curtain canopy doubles the number of curtains and decreases...
Scrupulous rinsing of glasses
Canopy thickness
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Less fertilization

46. 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.
Greater aging potential
Resist spoilage
Crushing
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.

47. California wineries age their red wines ________ months in the bottle before releasing them.
Grape composition - next year's crop - and grape berry health.
Aging in oak containers
One-half month to 48 months
Intense fruit aromas

48. Which is a botanical pesticide?
More Region V acres
Prise de mousse
Strychnine
Dissolved carbon dioxide gas

49. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Tannins
Neutral
17
The Muscats

50. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Merlot
Malolactic fermentation
Botrytis cinerea
60-95