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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. During radiation frosts - Colder air settles in...
Greater complexity - harmony - and the power to stimulate the emotions
Extracted at higher pressures
Low lying areas
T

2. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
True
Transfer
Olfactory epithelium
Liver cirrhosis

3. What is the affect of a dry summer climate on the vigor of unirrigated vines?
Pinot Noir
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
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.
FAS

4. Giving an odor a _____________- such as our associations with the odor and dictionary-style definitions - enhances our ability to recall its name.
Specific anosmia
Verbal structure
Fortified dessert wines
85

5. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
A Burgundian-style wine
100
Irrigation
False. To inspect a wine for color - hold it up to a white background.

6. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
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
Riddling
Without perceptible sweetness and with an aroma which has an element that is like roses

7. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Dissolved carbon dioxide gas
Surface
Serious wine tasters
Blended

8. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Sulfite-sensitive - steroid-dependent asthmatics
Varietal character

9. Red wines make up about __________% of the U.S. wine market during the 1980s.
Press juice
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.
Bitterness
15-18

10. A survey of U.S. urban hospitals found that wine was used as an appetite stimulant - for its general therapeutic value - and as an aid to sleep in place of...
60-95
Monoterpenes
Wine spirits
Tranquilizers

11. 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...
Hedonic quality
Stronger acidity
Mesoclimate
A sampling of bottle-fermented sparkling wines

12. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Taste adaptation
Dom Perignon - 1668-1715
Sparkling and sweet wine
Extraction

13. Our appreciation of wines is mainly due to their...
True
One-half month to 48 months
Dom Perignon - 1668-1715
Odors

14. Red wine fermentations are conducted at temperatures in the rage of __________ degrees Fahrenheit.
60-95
Decreases grape rots - lowers grape potassium - lowers grape pH
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
3000

15. 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.
Sparkling and sweet wine
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.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
One-way valves

16. 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...
To prevent overcropping and its accompanying loss of grape quality.
Without perceptible sweetness and with an aroma which has an element that is like roses
Less tart
Distinctive flavor compounds in its grapes

17. 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
Limousin forest
Tranquilizers
Vintage-dated varietal
Wine spirits

18. What are the preferred viticultural regions for most red wine grapes?
Their higher alcohol contents and stronger odors.
Regions II and III
Serious wine tasters
Tirage

19. Why is harvesting Botrytis-infected fruit slow?

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20. Shade decreases the concentration of ________ in Gew
Monoterpenes
Asti Spumante
True
Clear Bordeaux bottles

21. Are spurs longer or shorter than canes?
Black pepper
You tilt the glass so that you can look through a thinner layer of wine
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Nodes

22. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Moderate drinking and breast cancer
Fining
Chardonnay and Pinot Blanc
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.

23. You should wait 6-9 months after the yeast removal and sugar addition steps to drink methode champenoise wines. This period is recommended to allow the added sugar to become integrated into the wine.
Aging in oak containers
Vanilla
Be drier
True

24. Pinot Noir is fermented at...
80-90 degrees F
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Sparkling wines
Racking

25. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Cool - early
A vine's production of more crop than it can satisfactorily mature.
Genus Saccharomyces
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

26. The malolactic fermentation (MLF) is used in...
Hedonic quality
Cool-regions or cool-seasons
True
When they are dormant.

27. What changes would you expect when white wines age in the bottle?
Vintage-dated varietal
You can expect increased complexity and moderated tartness.
Percentage by weight of sugar in the juice
Identify odors

28. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Crushing
12-18
Asti Spumante
Pinot Noir

29. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Flavor concentration
FAS
Grape composition - next year's crop - and grape berry health.
Smooth

30. Why is it especially important to catch your first impressions when tasting port?

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31. Sherries referred to as ______ will have 7.5-10% sugar
False. The most important sugars in grape juice are glucose and fructose.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Cream
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.

32. The estimates suggest we can learn about 1000 odors. _____ has about 200 odors.
Sugar and acid composition
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
Wine
One-half month to 48 months

33. Botrytis-affected dessert wines made in California are modelled after...
Reduced
On the tongue's top surface
French Sauternes and German late-harvest Rieslings
Microbiological stability

34. The degree to which a grapevine's foliage and fruit are exposed to light can determine the amount of...
False. Champagne may only be used for wines produced in the Champagne district of France.
Because they must be able to envision what the wine will be like in 2-4 years
Distinctive flavor compounds in its grapes
35-125 parts per million

35. The _________ is better because it comes from inside the grapes where the carbonic maceration occurred.
Press juice
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Cap - extraction
Serious wine tasters

36. The term 'champagne' may be used on the label for a wine made in any part of France as long as the precise steps that are prescribed by the French law for the methode champenoise process are followed.
Their higher alcohol contents and stronger odors.
High sugar content grapes
Eating the apple will bring out the acid in the wine.
False. Champagne may only be used for wines produced in the Champagne district of France.

37. You lost your job when Ch
3-5
False. Both total acid concentration and acid strength decrease.
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
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

38. Leaf layer numbers are about the same in...
False. The most important sugars in grape juice are glucose and fructose.
Premium winegrape vineyards
Wild yeasts
2-4 years

39. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Without perceptible sweetness and with an aroma which has an element that is like roses
Blanc de Noirs
Cuv
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 -

40. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Blanc de Noirs
False. To inspect a wine for color - hold it up to a white background.
Be drier

41. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Smaller barrels
Reserve wines are blends of still wines from previous vintages which are added to cuv
55
Solera

42. An extended maceration of Cabernet Sauvignon can produce a wine with...
Some exposure to air
Softer tannins
wine aroma wheel
Exists above the vineyard

43. ________________ is designed to prevent cloudiness as well and also to avoid undesirable changes other than off odor and flavor such as drop in the acidity of a hot-region wine. It is also very (more - actually) important to prevent changes in the bo
Microbiological stability
A Burgundian-style wine
False. The most important sugars in grape juice are glucose and fructose.
Water evaporation

44. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Sulfite-sensitive - steroid-dependent asthmatics
Floral and tropical fruit segments
Varietal character
Distinctive flavor compounds in its grapes

45. The research reviewed by Dr. Keith Marton showed that cardiovascular mortality increased with heavy alcohol use and that moderate drinkers have a reduced risk of ___________________ compared to non-drinkers.
Cardiovascular mortality
Dark skinned Pinot Noir grapes
Botrytis cinerea
Charmat

46. 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...
Fortified wines
One of the most effective ways to prevent alcohol abuse
High sugar content grapes
Nitrogen fertilizer

47. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Odors
Conventional - yeast-catalyzed alcoholic fermentation
About 10 to 20 - if they are well exposed to sunlight.

48. When is a wine 'dead'?
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.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Microbiological stability
Browning of pigments

49. ___________ are younger and get more brick red with age.
Rainfall
Acetaldehyde - ethyl acetate
Purple wines
Sauvignon Blanc

50. Define 'canes'
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Inhaled air
Cooler