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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. Growers control phylloxera by means of
Grape berries
Reserve wines are blends of still wines from previous vintages which are added to cuv
Rootstocks
Dark skinned Pinot Noir grapes

2. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Body
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.
False. Many organic growers use pesticides.

3. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Canopy curtain
Varietal wines
Four months
Smooth

4. 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
French Colombard
Quercus Suber
Limousin forest
Regions II and III

5. Cooler growing conditions produce red wines with more pleasing colors because their juices are of a __________ - that is lower in pH - than hot region juices.
Percentage by weight of sugar in the juice
You can expect increased complexity and moderated tartness.
Grape composition - next year's crop - and grape berry health.
Stronger acidity

6. The number of vines per acre in the Mosel region is about
Moderate drinking and breast cancer
Cream
3000
Wine spirits

7. About how many leaves does a shoot need to mature its grape clusters?
Only up to a certain point
About 10 to 20 - if they are well exposed to sunlight.
Greater complexity - harmony - and the power to stimulate the emotions
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

8. Overall quality in red wines is correlated with total color and...
Inhaled air
Pigment content
Very limited
Blanc de Noirs

9. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
False. Both total acid concentration and acid strength decrease.
Cool-regions or cool-seasons
Clusters

10. Legumes add ___________ to the soil which will invigorate the vine.
Nitrogen fertilizer
The streams are thinner
White Zinfandel
Odors

11. 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
Use sugars synthesized by illuminated leaves
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 -
Portugese grape varieties
Clear Bordeaux bottles

12. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Secondary infections develop
Extraction
Leaf pores
Sauvignon Blanc

13. 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...
Leaf pores
Because they must be able to envision what the wine will be like in 2-4 years
Less tart
Table wines

14. The 'Orange Juice Effect' is an example of
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
Smaller barrels
A taste modifier
True

15. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
Wild yeasts
An intact grape skin
Resist spoilage
You tilt the glass so that you can look through a thinner layer of wine

16. Winemakers taste the fortifying alcohol and match it to the wine being made because...
29
Dom Perignon - 1668-1715
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
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.

17. 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...
Liver cirrhosis
Strychnine
False. To inspect a wine for color - hold it up to a white background.
Colors

18. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Salty
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
You tilt the glass so that you can look through a thinner layer of wine
Olfactory sensitivity

19. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
Chardonnay and Pinot Blanc
60-95
Scrupulous rinsing of glasses

20. The weakening of acid strength during ripening is more important for wine quality than is the decrease in the total amount of acid - because wines with stronger acid strengths have brighter colors - require smaller amounts of sulfur dioxide to protec
Resist spoilage
Fortified dessert wines
Stronger acidity
Perceptible varietal aromas

21. _____________ (such as gelatin and egg albumen) react with the specific wine components (tannins in this case) that are to be removed and form particles that can be removed.
Sweet (taste) - hot (tactile)
Browning of pigments
Free-run juices
Fining agents

22. Compared to a glass of plain water - an ____________ should seem sweeter - smoother - heavier - and warm.
Alcohol solution
Blanc de Blancs - Blanc de Noirs.
Baking
The streams are thinner

23. 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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24. A typical disease cycle of Botrytis begins with the germination of spores that have overwintered in ______ following ______ and can produce shoots and leaves that look like they have been scorched.
Darker colors
Plant debris; spring rain
55
Grassy character

25. Dessert wines are served in ____________ portions than table wines.
The Muscats
Recognizable varietal aroma
T
Smaller

26. The most prestigious wine of a sparkling wine producer may be called ______.
Pinot Noir
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
T
Smooth

27. At what blood alcohol concentration do most people perceive the maximum relaxation?
50% as intense as full sunlight on a clear summer day
Harvest sugars
Dark skinned Pinot Noir grapes
.05%

28. Explain why severe pruning decreases crop size.

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29. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Some exposure to air
Neutral
Exists above the vineyard
Because those procedures minimize tannin extraction as well

30. In methode champenoise - the wine ages with the yeast for about.
2-4 years
Be drier
Cuv
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

31. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
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.
Tranquilizers
wine aroma wheel
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'.

32. What winemaking steps would you use to make a Sauvignon Blanc without grassiness?
Some exposure to air
Must
One unit increase in photosynthetic rate
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

33. __________ give wines more oak flavor.
Smaller barrels
Recognizable varietal aroma
Pomace
Clear Bordeaux bottles

34. Wines of 2-3% residual sugar can be made by slowing down their fermentations before all the sugar has been used up by chilling them at about 4-8 degrees Brix and then centrifuging to remove the...
One-half month to 48 months
Cold-inactivated yeast
Fewer vegetative and herbaceous odors
Darker colors

35. Because nearly all white table wines are valued principally for their youthful - fruity characteristics - the vast majority of white wines are aged in neutral containers only for as long as it takes to clarify and stabilize them. Only a tiny minority
Aging in oak containers
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
Low lying areas
Salty

36. What additional evidence of yeast growth and metabolism besides the drop in degrees Brix do wineries measure during the active stage of fermentation?
Charmat
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.
Colors
Hydrometers

37. Under the right circumstances - __________ improves winegrape quality.
Sit for several hours
Cream
Irrigation
Gelatin - egg whites are also used.

38. Botrytis can penetrate...
An intact grape skin
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.
Three
Methode champenoise

39. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Wine spirits
3000
Aroma - Bouquet
Fewer vegetative and herbaceous odors

40. Our appreciation of wines is mainly due to their...
Dissolved carbon dioxide gas
Very limited
Approximate drinkability
Odors

41. Shade decreases the concentration of ________ in Gew
One of the most effective ways to prevent alcohol abuse
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Plant debris; spring rain
Monoterpenes

42. At a gross level we are most sensitive to which taste quality?
Bitterness
Liver cirrhosis
3000
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

43. What do carbonic maceration and m
Management of the extraction during fermentation
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
Scrupulous rinsing of glasses
Sniffs

44. Oxidation without flor by _________ rather than aging for long periods in barrels is a common procedure for low-priced sherries and inexpensive fortified wine products called 'Malaga' 'Marsala' and 'Madeira'
Smooth
Leaf pores
.05%
Baking

45. When Botrytis grow on the surface of a grape it penetrates the skin enabling water to evaporate during a period of __________ weather.
Their higher alcohol contents and stronger odors.
Warm - dry
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
17

46. Wind may warm a vineyard if a layer of warm air...
The use of solar energy to snythesize sugar from carbon dioxide and water.
Exists above the vineyard
Underground
A sampling of bottle-fermented sparkling wines

47. Which item on the list below is not perceived in wine with our sense of touch?
Leaf pores
Acidity
Sweeter
Limousin forest

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

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49. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Sherries
Canopy dimensions
Irrigation
Table wines

50. 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

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