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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. About ____% of sparkling wine made in the U.S. is produced by the methode champenoise process.
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.
Acetaldehyde - ethyl acetate
3-5
17

2. A cone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climactic adaptation.

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3. Refer to the label De Loach Vineyards Estate Bottled Russian River Valley Gew
Perpendicular
About 50% of people
Pinot Noir
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.

4. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Salty
Fining agents
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Tirage

5. 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.
About 10 to 20 - if they are well exposed to sunlight.
The total acid content increases.
True
About 50% of people

6. The maximum _____________ of our sense of smell has been estimated at one part per million to several parts per trillion.
Sensitivity
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.
White Zinfandel
Management of the extraction during fermentation

7. Shade reduces the number of ________ on the shoots that emerge the following year from the nodes.
Thermal
Clusters
Concentrated by the evaporation of water
Olfactory epithelium

8. Why is experience particularly important for winemakers who are blending the wines for a cuvee?
White Riesling
Extraction
Because they must be able to envision what the wine will be like in 2-4 years
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.

9. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
One-half month to 48 months
Quality will be lower
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Vinegar bacteria

10. If canopy heigh remains constant - then increasing between-row spacing
Sugar and acid composition
Floral and tropical fruit segments
Hedonic quality
Decreases light interception by the vineyard

11. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Exists above the vineyard
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
Botrytis cinerea
Stronger acidity

12. 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
Olfactory sensitivity
Bottling dates
Concentrated by the evaporation of water
Liver cirrhosis

13. Winemakers taste the fortifying alcohol and match it to the wine being made because...
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
Cold stabilization
Solera
As much as 20-30%

14. You would expect a ___________ glass of a wine to have more intense aromas compared to a colder glass of the same wine.
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
60-95
Warmer
Body

15. When are grape plants most resistant to low temperatures?
Greater complexity - harmony - and the power to stimulate the emotions
Recognizable varietal aroma
When they are dormant.
Wine

16. 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'
Regions II and III
A taste modifier
Baking
An intact grape skin

17. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
Floral and tropical fruit segments
Charmat
Four months
Grassy character

18. Define 'canes'
Shoots that grew in summer are termed canes after they lose their leaves in winter.
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
The Muscats
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

19. Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
Bell pepper - eucalyptus - mint - maybe berries - cassis
Table wines
Blanc de Blancs - Blanc de Noirs.
Port

20. Red wines often benefit from ______________ after fermentation and during barrel aging.
Canopy dimensions
Perpendicular
Some exposure to air
Botrytis cinerea

21. Leaves export ______ to developing grapes
Leaf pores
Cooler
Solera
Sugars

22. A winetaster who is evaluating the quality of a wine will take time to notice -among other things - if the wine has a lot of odors or flavors or just a few - how well the individual parts fit together - and if it...
Perceptible varietal aromas
Pleases him or her
High sugar content grapes
Pigment content

23. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Four months
Crop-bearing shoots
Blended
The total acid content increases.

24. In filtering - the wine is forced through media that vary in 'tightness' from those that trap and remove just the very largest particles (chunks of grape skins) to those that take out...
Cooler
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Tiny malolactic bacteria
Soil surface area

25. The higher the alcohol content of a wine...
The streams are thinner
Sauvignon Blanc and Semillon
Dom Perignon - 1668-1715
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

26. Sparkling wines made by the ____________ reflect the fruity - youthful characteristics of the grapes they are made from because the process can be completed relatively quickly.
22.9 degrees Brix - .80 total acid
Charmat
Blanc de Blancs - Blanc de Noirs.
Water evaporation

27. The juice of Zinfandel and most other red wine grapes is...
Stuck fermentation
Warm - dry
Colorless
Sweet (taste) - hot (tactile)

28. Demographic studies have shown that wine drinkers are better educated and earn more than...
Recognizable varietal aroma
Strychnine
Non-wine drinkers
Concentrated by the evaporation of water

29. American oak barrels will impart more oak or ________ flavor to wines than will European oak barrels.
Vanilla
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.
On cool nights the grapes need less energy and use up less malic acid. Locations with cooler nighttime temperatures produce fruit that is higher in malic acid than that produced in sites where it stays warm all night.
Reduces fruitiness

30. 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
Smaller
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.
Limousin forest
Free-run juices

31. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Pinot Noir
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
50% as intense as full sunlight on a clear summer day
Pigment content

32. 'Organic growers' eschew pesticides.
Dark skinned Pinot Noir grapes
Darker colors
False. Many organic growers use pesticides.
Tranquilizers

33. 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.
A Burgundian-style wine
The degrees Brix does not drop because at this stage; while the yeast cells are metabolizing with the aid of the dissolved oxygen in the grape juice and increasing in number - they have not consumed enough glucose to change the density of the juice.
Such wines are either aged in stainless steel tanks or large - typically oval-shaped oak barrels of 500-2000 gallons capacity.
False. Winetasters begin the olfactory stage of evaluating a wine by sniffing the wine without swirling and swirl 1-2 revolutions and sniff 2-3 times in the second stage.

34. What is reserve wine and how is it used in methode champenoise sparkling wine production?
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 -
Reserve wines are blends of still wines from previous vintages which are added to cuv
Port
Cabernet Sauvignon - Napa Gamay

35. A Brut sparkling wine made by the methode champenoise will probably ___________ than a Brut Charmat Process wine as Charmat is sweeter.
Be drier
Degrees Brix
.05%
Smaller barrels

36. Corks come from the bark of an oak...
Quercus Suber
;lees
Salty
Aging in oak containers

37. Why has oak become the traditional aging container for wines?
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.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
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 -
Pleases him or her

38. For premium wine varietal wine production skin contact means that the chilled must is pumped into a tank to...
Sit for several hours
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.
Fining agents
Strychnine

39. 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...
Hydrometers
Dark skinned Pinot Noir grapes
Botrytis cinerea
A sampling of bottle-fermented sparkling wines

40. If growers maximize light interception - the vine canopies will be thick and shady and grape yields and...
False. To inspect a wine for color - hold it up to a white background.
Merlot
Quality will be lower
Bottling dates

41. According to the legend - the methode champenoise was discovered by ______ sometime during the period ______to______.
Dom Perignon - 1668-1715
Soil surface area
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
You tilt the glass so that you can look through a thinner layer of wine

42. Pressing whole clusters is one fruit-handling procedure which was originally developed to minimize color extraction from...
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 -
Dark skinned Pinot Noir grapes
High sugar content grapes
Tawny

43. Which grape variety below would be most consistently used for premium wines rather than jug wines?
Gew
Three
Vine size
Perception of the wines' acidity

44. A key factor that separates premium white grape vineyards from mediocre vineyards is...
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.
Sauvignon Blanc
Canopy dimensions
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.

45. What sensory change would you not expect as a fine bottle of Cabernet Sauvignon ages?
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.
Canopy curtain
The total acid content increases.
More Region V acres

46. Are spurs longer or shorter than canes?
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Flat
17
Half; 75-110

47. What three things happen when wines age in oak barrels?
Chardonnay and Pinot Blanc
Extracted at higher pressures
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
Flavor concentration

48. Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
When they are dormant.
Tannins
False. Both total acid concentration and acid strength decrease.
17

49. 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...
Asti Spumante
One of the most effective ways to prevent alcohol abuse
Red wines from grape to bottle
Monoterpenes

50. White item on the list is not part of 'the best possible aging conditions' for bottled wines?
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
Botrytis cinerea
Underground
White Zinfandel