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Wine Production 101

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. What are two purposes for blending port?
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Table wines
Wine
Subtract 50 degrees from the day's average temperature.

2. 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...
Tranquilizers
To prevent overcropping and its accompanying loss of grape quality.
Vintage-dated varietal
Big Vine Theory

3. When tasting dessert wines - take small sips to avoid palate fatigue
Sniffs
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Pendant ones
Premium winegrape vineyards

4. In general - the results of canopy management studies for Cabernet Sauvignon have shown results like those for...
Cabernet Sauvignon - Napa Gamay
Crop-bearing shoots
Sauvignon Blanc
A Burgundian-style wine

5. Pick the worst wine on this list for bottle aging...
Only up to a certain point
Riddling
22.9 degrees Brix - .80 total acid
White Zinfandel

6. You are preparing a plate of appetizers for dinner. You will serve a dry Gewurztraminer with the appetizers. You do not include green apple slices on the plate because ______.
Eating the apple will bring out the acid in the wine.
Sherries
Varietal wines
Timing of the MLF

7. The amount of tannin in a red wine can be reduced by adding ______ to the wine which removes tannin.
55
Greater complexity - harmony - and the power to stimulate the emotions
A vineyardist can determine leaf layer number - the measure of canopy 'thickness' - by randomly selecting a number of sites at fruit cluster height along the vine row - pushing a rod through the canopy curtain at each site - and recording the number
Gelatin - egg whites are also used.

8. Boffetta's and Garfinkel's study showed that at three or more drinks per day there is an increased risk of death for drinkers compared to non-drinkers - particularly for...
Clusters
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
Liver cirrhosis
Sweet (taste) - hot (tactile)

9. Wine sensory components such as color which evoke pleasure in and of themselves are said to have a...
False. Both total acid concentration and acid strength decrease.
Hedonic quality
Blanc de Noirs wine production
Chardonnay

10. 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
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
Discorging
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.

11. Demographic studies have shown that wine drinkers are better educated and earn more than...
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
50% as intense as full sunlight on a clear summer day
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.
Non-wine drinkers

12. Although Dr. Marton's review of the research literature showed a 50% increase in breast cancer for moderate drinkers compared to non-drinkers - there are a number of reasons why our understanding of the relationship between _________________ is less
Moderate drinking and breast cancer
Distinctive flavor compounds in its grapes
Decreases light interception by the vineyard
Yields increase

13. Thick canopies adversely affect...

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14. 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
Colorless
Gelatin - egg whites are also used.
Extraction

15. Why is harvesting Botrytis-infected fruit slow?

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16. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Red wines from grape to bottle
Vine size
Soil surface area
Irrigation

17. Under which aging conditions will the components of the wine in a barrel become concentrated?
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
The total acid content increases.
Olfactory epithelium
Timing of the MLF

18. You lost your job when Ch
Sweet (taste) - hot (tactile)
Cold-inactivated yeast
To prevent overcropping and its accompanying loss of grape quality.
3-5

19. Which taste quality is very rare in wines?
Positive structural organoleptic elements
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Dark skinned Pinot Noir grapes
Salty

20. Port production from _______________ is being done on a small scale in California.
Portugese grape varieties
Intense fruit aromas
Normal breathing
Climate.

21. 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.
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.
The total acid content increases.
Funnel-shaped
Colors

22. Pinot Noir is less likely to be ________ than other red wines.
Smaller
Fortified wines
Blended
Microbiological stability

23. An example of a sparkling wine made up by trapping the CO2 from only one alcoholic fermentation is...
Asti Spumante
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Smaller
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.

24. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Extraction
One-way valves
Hold the wine against a white background
Browning of pigments

25. Roonstocks are used to control...
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
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Bell pepper - eucalyptus - mint - maybe berries - cassis
Vine size

26. Which red wine grape is preferred when grown in Region I?
Blended
Because the wines blended to make the cuv
Flavor concentration
Pinot Noir

27. The date that bottles in the case were filled is stamped on the box. This is useful for estimating the _________ of wines without vintage dates.
Leaf pores
wine aroma wheel
Approximate drinkability
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

28. 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.
Press juice
Prise de mousse
Grassy character
22.9 degrees Brix - .80 total acid

29. 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
Climate.
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Pendant ones

30. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
Clusters
Grassy character
17
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.

31. Sensory stimuli in wine can also be...
Thermal
Percentage by weight of sugar in the juice
Floral and tropical fruit segments
False. Winetasters 'chew' the wine so that all their taste buds can come into contact with the wine.

32. 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?
You tilt the glass so that you can look through a thinner layer of wine
Cuv
Without perceptible sweetness and with an aroma which has an element that is like roses
Acidity

33. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Sniffs
Nodes
17
New World vineyards

34. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
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.
Baking
Bitterness
Wild yeasts

35. Quantitatively distinguish between thin and thick canopies.
When photographed - about 40 percent of the canopy surface of a thin canopy appears as light patches. The value is much lower with thick canopies. Also - the leaf layer number of thin canopies is 1.5 or lower.
False. Both total acid concentration and acid strength decrease.
Microbiological stability
Timing of the MLF

36. _____________ table wines are much more common than vintage-dated sparkling wines.
Recognition Threshold
Pomace
Vintage-dated varietal
Aroma - Bouquet

37. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
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.
Purple wines
Cool-regions or cool-seasons
Sauvignon Blanc and Semillon

38. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
About 50% of people
Greater complexity - harmony - and the power to stimulate the emotions
Rainfall
Crushing

39. About one in ten of 10% of women who are active alcoholics during pregnancy will deliver a child who clearly suffers from...
FAS
Water evaporation
False. To inspect a wine for color - hold it up to a white background.
Chardonnay and Pinot Blanc

40. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Sensitivity
;lees
Disgorging - trap the yeast - riddling

41. The number of vines per acre in the Mosel region is about
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.
A taste modifier
3000

42. The 'Orange Juice Effect' is an example of
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
Soil surface area
A taste modifier
Sensitivity

43. __________ give wines more oak flavor.
Quality will be lower
Smaller barrels
Conventional - yeast-catalyzed alcoholic fermentation
New World vineyards

44. A typical sulfur dioxide in wine would be ______.
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
35-125 parts per million
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.
Free-run juices

45. Only the ___________ are higher in alcohol content than table wines.
Flavor concentration
Sniffs
Fortified dessert wines
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.

46. Leaves in deep shade...
Use sugars synthesized by illuminated leaves
False. Both total acid concentration and acid strength decrease.
Pinot Noir
3-5

47. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Gelatin - egg whites are also used.
Sugar and acid composition
Blanc de Noirs
Smaller barrels

48. The malolactic fermentation (MLF) is used in...
Wineries do not use these slower - 'natural' methods because the wine would be too old for contemporary tastes by the time it reached the market.
Sweeter
Grafting
Cool-regions or cool-seasons

49. To emulate the characteristics of grapes produced under conditions in France's Champagne district - _______ grape growing regions are preferred and the grapes are harvested ______ wherever methode champenoise wines are made.
Cool - early
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Press juice
wine aroma wheel

50. 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...
Body
Colorless
Bitterness
One place