Test your basic knowledge |

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. Red wines often benefit from ______________ after fermentation and during barrel aging.
Extraction
Some exposure to air
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
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.

2. What are two purposes for blending port?
Brown
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.
Pomace
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

3. 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.
Disgorging - trap the yeast - riddling
Without perceptible sweetness and with an aroma which has an element that is like roses
Approximate drinkability
Vintage-dated varietal

4. In order to make sparkling wine you need to build a winery for the _______________ process.
Thermal
High sugar content grapes
Tank fermentation
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

5. Its inherent qualities make Pinot Noir a good candidate for...
Sweet (taste) - hot (tactile)
Harvest sugars
Blanc de Noirs wine production
Dosage

6. Which spice would you not expect to find in sparkling wines but would be anticipated in red table wines?
White Riesling
Baking
Black pepper
50% as intense as full sunlight on a clear summer day

7. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
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 -
Perceptible varietal aromas
Subtract 50 degrees from the day's average temperature.
Half; 75-110

8. Overall quality in red wines is correlated with total color and...
Pinot Noir
Pigment content
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'.
Tank fermentation

9. 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 __________.
Warm - dry
Carbonic Maceration
Stronger acidity
Grape shoot will be uninjured

10. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
Dosage
Smooth
Grassy character
Hold the wine against a white background

11. Leaves in deep shade...
Use sugars synthesized by illuminated leaves
As much as 20-30%
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Vanilla

12. The curtains of the Bordeaux and Burgundy vineyards are shorter and closer together than those of most...
Wine
Sensitivity
wine aroma wheel
New World vineyards

13. What is reserve wine and how is it used in methode champenoise sparkling wine production?
Charmat
Reserve wines are blends of still wines from previous vintages which are added to cuv
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Timing of the MLF

14. About ______ the fruit for dessert wine production goes to produce the alcohol for fortification - making the per ton yield of finished wine __________ gallons.
1. color - sugar - acidity - varietal aroma and flavor; 2. alcohol and carbon dioxide; 3. malolactic fermentation and/or oak barrel and/or sur lie-aging flavors
False. The most important sugars in grape juice are glucose and fructose.
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Half; 75-110

15. The flavors of this group of fortified dessert wines are closest to those of their grapes: ______________.
Strychnine
The Muscats
Sauvignon Blanc
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.

16. Legumes add ___________ to the soil which will invigorate the vine.
80-90 degrees F
Sauvignon Blanc
Nitrogen fertilizer
Floral and tropical fruit segments

17. Botrytis can penetrate...
Because those procedures minimize tannin extraction as well
An intact grape skin
Verbal structure
Less fertilization

18. Mild cheeses such as baby swiss are enjoyed with wines because they reduce the...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

19. 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...
Botrytis cinerea
Chardonnay and Pinot Blanc
Liver cirrhosis
22.9 degrees Brix - .80 total acid

20. Leaf-roll virus is spread by...
Grafting
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.
A Burgundian-style wine
Portugese grape varieties

21. What are the two processes that occur during aging of the champenoise sur lie?
Timing of the MLF
Decreases light interception by the vineyard
Baking
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

22. Which of the winetasting activities listed below is not done to enhance a taster's ability to experience the wine's odors?
Decreases light interception by the vineyard
Hold the wine against a white background
Underground
Blanc de Noirs wine production

23. What soil conditions in the Napa area were found in preliminary studies to be associated with more cherry or berry flavors in Cabernet Sauvignon wines?
Extraction
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.
Charmat
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

24. There are certain conventions based on flavor and structural compatibility that are followed by many producers when making varietal blends. For example - ____________ are more often blended.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Microbiological stability
Vanilla
Chardonnay and Pinot Blanc

25. Sherries referred to as ______ will have 7.5-10% sugar
Pleases him or her
Cream
Wild yeasts
Sauvignon Blanc

26. __________ give wines more oak flavor.
Smaller barrels
Premium winegrape vineyards
Vintage-dated varietal
Sparkling and sweet wine

27. 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 ______.
Colorless
Eating the apple will bring out the acid in the wine.
Greater complexity - harmony - and the power to stimulate the emotions
Pinot Noir

28. If canopy heigh remains constant - then increasing between-row spacing
Decreases light interception by the vineyard
Very limited
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
Reduces fruitiness

29. You lost your job when Ch
Brown
Gew
Tranquilizers
3-5

30. White varietal wine whose wines acquire 'subtle - oily scents' as they age
Sniffs
Eating the apple will bring out the acid in the wine.
White Riesling
Exists above the vineyard

31. What is the 'retro nasal route'?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

32. After the yeast cells are collected - the bottles may be stored neck down until the yeast cells are removed during...
Hydrometers
29
Discorging
Exists above the vineyard

33. The glasses for winetastings are not...
Fewer vegetative and herbaceous odors
Funnel-shaped
High sugar content grapes
Sweet (taste) - hot (tactile)

34. Although some ___________ sparkling (and still) wines are a very pale yellow - many are appreciated for their light bronze - peach - or salmon colors.
Greater complexity - harmony - and the power to stimulate the emotions
Concentrated by the evaporation of water
Blanc de Noirs
An intact grape skin

35. Which is a botanical pesticide?
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.
Blanc de Noirs
Strychnine
Crushing

36. In regards to winemaking - what is the hazard of treating grapes with sulfur?
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
55
Concentrated by the evaporation of water

37. Thick canopies adversely affect...

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

38. Roonstocks are used to control...
Climate.
Vine size
Sensation
Tasting situation

39. Explain why severe pruning decreases crop size.

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

40. 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...
Olfactory sensitivity
Tranquilizers
Fining agents
Bell pepper - eucalyptus - mint - maybe berries - cassis

41. _____________ table wines are much more common than vintage-dated sparkling wines.
Vintage-dated varietal
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.
Warm - dry
2-4 years

42. ______ are not used by most wineries because they can produce off odors and typically stop fermenting at around 6-9% alcohol.
When they are dormant.
Plant debris; spring rain
You can expect increased complexity and moderated tartness.
Wild yeasts

43. Women are more able to learn to _________ than men.
Identify odors
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.
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.
Plant debris; spring rain

44. 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.
Plant debris; spring rain
Varietal wines
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.
Extracted at higher pressures

45. On average - the overall process of making ______________ takes longer than the overall process of making white wines.
Soil surface area
T
Red wines from grape to bottle
True

46. If water keeps flowing over the ice - the ice will remain at 32 degrees F and the...
Grape shoot will be uninjured
Sauvignon Blanc and Semillon
Greater complexity - harmony - and the power to stimulate the emotions
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.

47. How is the evaluation of color and clarity modified for red wines?
Cream
Baking
You tilt the glass so that you can look through a thinner layer of wine
Vanilla

48. Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?
22.9 degrees Brix - .80 total acid
Extracted at higher pressures
Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousse impossible.
Gew

49. Why is it not necessary to swirl sparkling wines when making a sensory evaluation?
Low lying areas
Grappa
Asti Spumante
Because the CO2 rising from the wine carries volatile odor components out of the wine and into the air.

50. 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.
Perception of the wines' acidity
Cardiovascular mortality
Cool-regions or cool-seasons
Verbal structure