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. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Aroma - Bouquet
Vine's microclimate
Perpendicular
Canopy dimensions

2. The neck of the bottles are frozen in the ______ step in order to _______ collected by ________.
Table wines
Disgorging - trap the yeast - riddling
Chardonnay and Pinot Blanc
Nodes

3. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Flat
Press juice
Fining
Extracted at higher pressures

4. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
Because the wines blended to make the cuv
Recognizable varietal aroma
Port
One-way valves

5. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Reduced
Nodes
Malolactic fermentation
Hold the wine against a white background

6. Dessert wines are served in ____________ portions than table wines.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Smaller
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Blanc de Noirs

7. Leaves export ______ to developing grapes
Clarity
Sugars
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
You can expect increased complexity and moderated tartness.

8. The malolactic fermentation (MLF) is used in...
Climate.
Cool-regions or cool-seasons
1-2 glasses daily
An intact grape skin

9. 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...
Tobacco - coffee - chocolate - soy
Secondary infections develop
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
A Burgundian-style wine

10. What three things happen when wines age in oak barrels?
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
Aroma - Bouquet
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
Gelatin - egg whites are also used.

11. Canopy management affects the...

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12. Briefly explain why women must weigh more than one risk when considering whether or not to drink.
Some exposure to air
Acetaldehyde - ethyl acetate
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.
Malolactic fermentation

13. The blended wine that will be bottled for a second fermentation is called the vin de ______.
Cuv
Strychnine
Pinot Noir
Vintage-dated varietal

14. Great wines are distinguished from ordinary wines by their...
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
Greater complexity - harmony - and the power to stimulate the emotions
Microbiological stability
Amontillados

15. The wines to be blended into a cuvee would not be very attractive as still table wines because they would seem too tart - too low in alcohol - and lacking in...
Varietal character
Resist spoilage
Timing of the MLF
A Burgundian-style wine

16. Why do winemakers dilute wine spirits with water when they taste them.

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17. Which style of port takes on its important sensory characteristics during long barrel aging?
Crop-bearing shoots
Perception of the wines' acidity
Tawny
Discorging

18. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
As much as 20-30%
About 10 to 20 - if they are well exposed to sunlight.
Dosage

19. You are going to make your mark in the wine world by creating a rare style of dry Chenin Blanc with a lot of oak character. What aging regine would you use?
Microbiological stability
Colorless
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.
Sensation

20. Which components of white table wines 1. originate from the grapes; 2. are fermentation end products; and 3. are developed during agin?
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
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
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.
Distinctive flavor compounds in its grapes

21. Roonstocks are used to control...
Cap - extraction
About 10 to 20 - if they are well exposed to sunlight.
Vine size
Hedonic quality

22. 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...
Sauvignon Blanc
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
One place
Greater complexity - harmony - and the power to stimulate the emotions

23. A probable fermentation temperature for premium quality white table wines would be about ______ degrees Fahrenheit.
Botrytis infection
55
Must
Rootstocks

24. Pinot Noir is less likely to be ________ than other red wines.
Without perceptible sweetness and with an aroma which has an element that is like roses
Blended
Positive structural organoleptic elements
Gew

25. The National Geographic Smell Survey found that _______________is reduced during pregnancy and that odor perception declines during aging.
Crushing
Serious wine tasters
Olfactory sensitivity
Surface

26. 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...
Pleases him or her
Alcohol solution
Vine's microclimate
False. You can take big sips if you spit - cleanse your palate more often - and take more breaks.

27. An extended maceration of Cabernet Sauvignon can produce a wine with...
Olfactory epithelium
1-2 glasses daily
Racking
Softer tannins

28. Wind may warm a vineyard if a layer of warm air...
Fewer vegetative and herbaceous odors
Dom Perignon - 1668-1715
Exists above the vineyard
Browning of pigments

29. Quantitatively distinguish between thin and thick canopies.
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Floral and tropical fruit segments
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.
22.9 degrees Brix - .80 total acid

30. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
The priesthood and of the wealthy
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Percentage by weight of sugar in the juice
Body

31. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Irrigation
Neutral
Chardonnay and Pinot Blanc
Extraction

32. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Their higher alcohol contents and stronger odors.
Warmer
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.
Intense fruit aromas

33. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory...
Exists above the vineyard
Leaf pores
The priesthood and of the wealthy
Sparkling and sweet wine

34. When the sparkling wine aroma wheel is compared to the more general wine aroma wheel - we find more spicy - floral - and fruity odors and...
Sauvignon Blanc and Semillon
Cold stabilization
Fewer vegetative and herbaceous odors
Pendant ones

35. During red wine fermentation the ______ on the fermenting must be kept wet by 'punching down' or 'pumping over' in order to prevent growth of undesirable microorganisms and to promote ______ from the skins.
3000
Use sugars synthesized by illuminated leaves
Cap - extraction
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

36. 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...
Blanc de Noirs
One of the most effective ways to prevent alcohol abuse
Tranquilizers
Nodes

37. 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?
Greater aging potential
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.
2-4 years
Dissolved carbon dioxide gas

38. When is the mechanism of taste dependent on saliva?
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.
Cream
29
Women have to weigh the increased risk of breast cancer against the cardioprotective effect of moderate drinking as well as possible effects on the fetus if they are pregnant.

39. What changes would you expect when white wines age in the bottle?
50% as intense as full sunlight on a clear summer day
You can expect increased complexity and moderated tartness.
A Burgundian-style wine
Sweet (taste) - hot (tactile)

40. 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
Concentrated by the evaporation of water
Cool - early
Cream

41. The concentrated alcohol used to fortify wines is called _______.
Wine spirits
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
15-18
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity

42. Its inherent qualities make Pinot Noir a good candidate for...
Cold stabilization
Without perceptible sweetness and with an aroma which has an element that is like roses
Blanc de Noirs wine production
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.

43. Overall quality in red wines is correlated with total color and...
One-way valves
Pigment content
Black pepper
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.

44. Upright shoots grow faster than...
To prevent overcropping and its accompanying loss of grape quality.
True
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.
Pendant ones

45. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Only up to a certain point
Because the wines blended to make the cuv
Stronger acidity
One of the most effective ways to prevent alcohol abuse

46. 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
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
Resist spoilage
22.9 degrees Brix - .80 total acid
Aging in oak containers

47. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?
Brown
Pomace
Cold stabilization
Perception of the wines' acidity

48. 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.
Secondary infections develop
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Charmat

49. According to the grape growers surveyed - which vineyard factor below does not promote grassiness in Sauvignon Blanc?
Less fertilization
1-2 glasses daily
Odors
Floral and tropical fruit segments

50. In the earliest - ancient Mediterranean civilizations wine was the drink of...
Hydrometers
Charmat
Bitterness
The priesthood and of the wealthy