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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. 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?
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.
Stuck fermentation
Percentage by weight of sugar in the juice
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

2. What changes would you expect when white wines age in the bottle?
Pendant ones
Very limited
You can expect increased complexity and moderated tartness.
Cooler

3. What is the purpose of flower cluster removal?
To prevent overcropping and its accompanying loss of grape quality.
Olfactory sensitivity
1-2 glasses daily
Vine size

4. Its inherent qualities make Pinot Noir a good candidate for...
Must
Yields increase
Blanc de Noirs wine production
Baking

5. 'Organic growers' eschew pesticides.
Secondary infections develop
False. Many organic growers use pesticides.
Moderate drinking and breast cancer
Monoterpenes

6. Pinot Noir is less likely to be ________ than other red wines.
Blended
Grape shoot will be uninjured
Approximate drinkability
Half; 75-110

7. ______________ refers to an organism's immediate neurological response to a stimulus in the environment.
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
Dry summers reduce vigor because they do not replenish soil water. As a consequence the vines deplete their water supply and stop growing.
The use of solar energy to snythesize sugar from carbon dioxide and water.
Sensation

8. What sensory quality would not be expected from the clue 'A white wine is very pale and nearly colorless?'
Intense fruit aromas
Grape shoot will be uninjured
Canopy thickness
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.

9. When is a wine 'dead'?
Percentage by weight of sugar in the juice
Conventional - yeast-catalyzed alcoholic fermentation
French Colombard
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

10. The canopy surface area should not exceed twice the...
Soil surface area
Warm - dry
Decreases light interception by the vineyard
Canopy curtain

11. The system for blending a new vintage of sherry with older wines so that variations from year to year are minimized is called a ___________.
Asti Spumante
Solera
Microbiological stability
Percentage by weight of sugar in the juice

12. Sensory stimuli in wine can also be...
Thermal
Rainfall
Smaller
Grappa

13. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
Vintage-dated varietal
80-90 degrees F
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Eating the apple will bring out the acid in the wine.

14. In California - ruby and vintage ports are aged in ________ barrels that do not contribute much wood flavor.
Shorter. They have 1-4 or 5 nodes while canes have 8 or more nodes.
Thermal
Neutral
Warmer

15. What is photosynthesis?
Dom Perignon - 1668-1715
Liver cirrhosis
Riddling
The use of solar energy to snythesize sugar from carbon dioxide and water.

16. 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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17. Gew
Varietal wines
French Colombard
False. To inspect a wine for color - hold it up to a white background.
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 average maceration time for California Napa Gamay is about four days and for Cabernet Sauvignon is 7-8 days. This means that the average _________ is intended for more aging than the average __________.
50% as intense as full sunlight on a clear summer day
Cabernet Sauvignon - Napa Gamay
Sugar and acid composition
Chardonnay and Pinot Blanc

19. Anosmia can refer to the loss of a person's ability to smell all odors and the term '_____________' is used when someone cannot detect a particular scent but otherwise has a normal sense of smell.
If the sulfur remains on the grape - it will be reduced during fermentation to stinky hydrogen sulfide
Specific anosmia
Concentrated by the evaporation of water
Smooth

20. Which grape variety is not likely to be used for methode champenoise sparkling wine production in France or California
Sauvignon Blanc
15-18
Cold-inactivated yeast
False. Many organic growers use pesticides.

21. A successful Botrytis infection requires limited fall ______ or a series of foggy days to initiate the germination of spores.
Rainfall
Flavor concentration
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.
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

22. What do carbonic maceration and m
Taste adaptation
3-5
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
Blanc de Noirs wine production

23. Why does the degrees Brix not drop much during the early stages of a white wine fermentation?
Acetaldehyde - ethyl acetate
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.
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Leaf pores

24. The average ____________ - involves five tasters who examine 30 wines per day in one to three sessions.
Discorging
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Tasting situation
Perceptible varietal aromas

25. The mixture of skins - seeds - stems - juice - and pulp produced when the skin of the grape is broken and the juice flows out is called
Must
Acidity
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.
Without perceptible sweetness and with an aroma which has an element that is like roses

26. Which tasting order would place the second wine at a disadvantage?
Sweet before dry
Hold the wine against a white background
Reserve wines are blends of still wines from previous vintages which are added to cuv
True

27. A california wine made from Pinot Noir grapes with warmer fermentation temperatures and oak aging would be?
A Burgundian-style wine
Sugars
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
False. Because they are saturated with CO2 - sparkling wines don't undergo the same chemical changes as white table wines.

28. A wine with inadequate body would not be correctly described as...
Salty
False. PTC tasting does not predict a person's sensitivity to bitterness in wines.
About 10 to 20 - if they are well exposed to sunlight.
Flat

29. The sugar is adjusted in the methode champagne after the yeast is removed. The step is called
55
35-125 parts per million
Dosage
Irrigation

30. About how much of a cuv
As much as 20-30%
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
Grape berries
Less tart

31. The term for drawing off the cuvee with its yeast - sugar - and nutrients into bottles for the second fermentation is...
Less tart
Tirage
Warmer
Canopy thickness

32. Pick the worst wine on this list for bottle aging...
Olfactory sensitivity
Charmat
White Zinfandel
Strychnine

33. To fully enjoy a sparkling wine it should be served in a flute so its bubbles will be displayed properly - and unlike table wine - the glasses would be filled nearly all the way to the brim.
Without perceptible sweetness and with an aroma which has an element that is like roses
Riddling
True
FAS

34. Imported sparkling wine makes up about ______% of the U.S. market.
Colorless
29
Flavor concentration
Press juice

35. The smallest concentration of a wine component required for a taster to name it - 'By jove - that's sweet!' - is called the _____.
Recognition Threshold
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.
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.
Clear Bordeaux bottles

36. Several grape clones may share...
Their higher alcohol contents and stronger odors.
The same name
Racking
Cardiovascular mortality

37. Leaves export ______ to developing grapes
Sugars
Rootstocks
Approximate drinkability
Wine

38. Sparkling wines are a kind of table or natural wine which contain large amounts of...
Dissolved carbon dioxide gas
Rainfall
Solera
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.

39. The alcoholic fermentation in red wine production is _________________ than for white wine production.
Microbiological stability
Shorter - hotter - messier - more labor-intensive - more likely to occur in an open-topped tank - less likely to happen in a barrel
Pleases him or her
Vinegar bacteria

40. Adaptation is a change in sensitivity that occurs in response to different levels of stimulation. Winetasters learn to work with olfactory adaptation by resting 15-45 seconds between _____ when evaluating wines.
Only up to a certain point
Sniffs
Strychnine
Baking

41. More distinctive grape varieties - many from Portugal - and cooler growing regions are associated with this group of fortified dessert wines.
Nodes
Port
The same name
Scrupulous rinsing of glasses

42. _____________ (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.
Fining agents
3000
Baking
80-90 degrees F

43. The _______________ was designed to enhance the accuracy of communication about wine odors among members of the wine industry.
wine aroma wheel
Nitrogen fertilizer
Eating the apple will bring out the acid in the wine.
Grappa

44. The amount of sugar in grape juice is estimated by measuring its density in units called 'degrees Brix -' which correspond to the...
Percentage by weight of sugar in the juice
Tannins
Alcohol solution
Fewer vegetative and herbaceous odors

45. The _______ process is a method of producing sparkling wines in which the wines undergo their second fermentation in bottles which are then opened and their pooled wine filtered to remove the yeast - receive a dosage - and be rebottled
Transfer
Must
Regions II and III
Severe pruning reduces the number of nodes from which will emerge the shoots bearing the next season's crop.

46. Our appreciation of wines is mainly due to their...
Because those procedures minimize tannin extraction as well
T
Neutral
Odors

47. _______ can be produced when press juice is fermented and then distilled.
Canopy thickness
Transfer
Grappa
Reduces fruitiness

48. The wine type refers to a winemaker's characteristic way of combining and balancing the sensory features that distinguish a particular wine to create an individualistic expression of that wine.

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49. 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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50. Which taste quality is very rare in wines?
Salty
Sensitivity
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Management of the extraction during fermentation