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. 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.

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2. You are tasting two White Riesling wines. They are identical except for sugar content. Wine A has three times as much sugar as wine B. When you taste the two wines - you expect wine A to have more ____ than wine B.
Non-wine drinkers
Body
Tasting situation
Subtract 50 degrees from the day's average temperature.


3. Intensely fruity red wines can be produced by creating an anaerobic environment that modifies the metabolism of the grape cells so that they form alcohol without the need for yeasts. This process is called __________.
Carbonic Maceration
More Region V acres
Exists above the vineyard
Less tart


4. The malolactic fermentation (MLF) is used in...
Reduced
Yields increase
Cool-regions or cool-seasons
Some exposure to air


5. Sterile filtration followed by aseptic bottling are key strategies in creating...
Microbiological stability
Black pepper
Trap the CO2 from a second alcoholic fermentation
Grappa


6. Free-run juice has more sugar and less acid and tannin than press-run juice because press juice is ________________ from must containing a higher proportion of stems - skins - and seeds.
Perpendicular
Microbiological stability
Extracted at higher pressures
Fining agents


7. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
As much as 20-30%
Cooler
Sherries
100


8. Wine provides about how many calories per four-ounce serving?
Cooler
Management of the extraction during fermentation
100
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.


9. In white table wines - this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long
Vine size
Brown
Sauvignon Blanc and Semillon
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.


10. Which taste quality is very rare in wines?
Crop-bearing shoots
Because they must be able to envision what the wine will be like in 2-4 years
An intact grape skin
Salty


11. It is critical for winemakers to control the _____________ to be sure that it is completed before bottling.
Timing of the MLF
Warmer
Perceptible varietal aromas
Varietal character


12. Under the right circumstances - __________ improves winegrape quality.
Irrigation
12-18
Decreases grape rots - lowers grape potassium - lowers grape pH
Very limited


13. 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...
Neutral
22.9 degrees Brix - .80 total acid
A sampling of bottle-fermented sparkling wines
Quercus Suber


14. Pinot Noir is very mutable and there may be as many as 150 _______ used in Burgundy - France.
Serious wine tasters
Regions II and III
Different clones
As much as 20-30%


15. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
29
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Positive structural organoleptic elements
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.


16. 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...
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
French Sauternes and German late-harvest Rieslings
Secondary infections develop


17. Explain why the shoots on a severely pruned vine tend to grow very long
Positive structural organoleptic elements
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.
Irrigation
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.


18. 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.
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.
Strychnine
Neutral
False. Champagne may only be used for wines produced in the Champagne district of France.


19. Which variety is blended with Cabernet Sauvignon to 'soften' its tannins?
Concentrated by the evaporation of water
Merlot
Four months
Reserve wines are blends of still wines from previous vintages which are added to cuv


20. What is overcropping?

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21. What sensation would you expect in your mouth when the stimulus tannin in the wine is low or absent?
Tranquilizers
Smooth
Percentage by weight of sugar in the juice
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 -


22. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Wine spirits
Extraction
Taste adaptation
Tiny malolactic bacteria


23. Fermentations of the high-sugar juices of ________ are hard to start and slow to progress.
Botrytis-affected fruit
To prevent overcropping and its accompanying loss of grape quality.
Quercus Suber
True


24. Charmat process wines have ________ yeast character compared to methode champenoise wines.
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Leaf pores
Disgorging - trap the yeast - riddling
Very limited


25. Leaf layer numbers are about the same in...
Premium winegrape vineyards
Fining
False. Both total acid concentration and acid strength decrease.
Non-wine drinkers


26. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
Floral and tropical fruit segments
Body
Browning of pigments
Half; 75-110


27. To inspect wine for a color - hold it up to a bright source of light such as a clear light bulb or candle.
Body
False. To inspect a wine for color - hold it up to a white background.
Sensation
Botrytis cinerea


28. 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.
Disgorging - trap the yeast - riddling
Browning of pigments
New World vineyards
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.


29. When judging the appearance of wines - the taster evaluates their
Fewer vegetative and herbaceous odors
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.
Eating the apple will bring out the acid in the wine.
Clarity


30. What is the 'retro nasal route'?

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31. How would a wine be aged in barrels to minimize its exposure to air?
Verbal structure
Exists above the vineyard
Three
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.


32. A wine with inadequate body would not be correctly described as...
60-95
You tilt the glass so that you can look through a thinner layer of wine
Tasting situation
Flat


33. You are having dinner at a friend's house and drinking a delicious bottle of white wine. You pick it up and notice that the label says 'CALLAWAY Vineyard and Winery 1990 'CALLA-LEES' Chardonnay. 'IN THE CLASSIC SUR LIE STYLE'. Your friend asks you wh

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34. What might lead you to have more olfactory fatigue while tasting red wines?
Perceptible varietal aromas
Their higher alcohol contents and stronger odors.
Botrytis-affected fruit
Olfactory sensitivity


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

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36. In methode champenoise - the wine ages with the yeast for about.
Because the wines blended to make the cuv
2-4 years
Because each cluster must be smelled to be sure it does not have a secondary infection and handled carefully so it doesn't fall apart.
Fortified dessert wines


37. Botrytis can penetrate...
An intact grape skin
Hold the wine against a white background
Reserve wines are blends of still wines from previous vintages which are added to cuv
The priesthood and of the wealthy


38. 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...
Less fertilization
Cold-inactivated yeast
Canopy thickness
Red wines from grape to bottle


39. 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.
Softer tannins
Reduced
Flavor concentration
Sparkling wines


40. At a gross level we are most sensitive to which taste quality?
Greater complexity - harmony - and the power to stimulate the emotions
Tannins
Bitterness
Thermal


41. Light brown sherries made with flor yeast and ranging from dry to medium sugar are called by their spanish name. __________
Fewer vegetative and herbaceous odors
Vintage-dated varietal
Amontillados
Low lying areas


42. Because most of the world's white table wines emphasize the aroma of the grapes and the MLF ___________ - most winemakers take precautions to prevent the MLF altogether in these wines.
Different clones
Reduces fruitiness
Tranquilizers
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.


43. The glasses for winetastings are not...
Perpendicular
Cream
Trap the CO2 from a second alcoholic fermentation
Funnel-shaped


44. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Sauvignon Blanc
The barrels would be sealed tight - rotated 30 degrees to wet the bung and tighten the seal - and not opened until the aging was complete.
Flavor concentration


45. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
True
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.
Perceptible varietal aromas
Canopy dimensions


46. A _____________ is one that stops by itself before all the glucose has been used up.
Grape composition - next year's crop - and grape berry health.
Olfactory epithelium
Stuck fermentation
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)


47. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
A taste modifier
Floral and tropical fruit segments
Prise de mousse
12-18


48. 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
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Extraction
Baking


49. Are spurs longer or shorter than canes?
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Riddling
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


50. What factors are important for slower bottle aging?
Verbal structure
Funnel-shaped
Must
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.