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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. White varietal wine whose wines acquire 'subtle - oily scents' as they age
White Riesling
Amontillados
Vinegar bacteria
One-way valves

2. Because carbon dioxide gas is produced during fermentation - fermentation tanks are equipped with ___________ that allow CO2 to escape while preventing air from entering.
High sugar content grapes
True
Harvest sugars
One-way valves

3. _____________ (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.
Ports of different sugar contents can be combined to give the desired final sugar concentration and varietal ports can be mixed to enhance complexity
Fining agents
False. From 10 to 100 percent of the juice will be sprayed over the cap one to three times a day.
Tranquilizers

4. Botrytis-affected dessert wines made in California are modelled after...
French Sauternes and German late-harvest Rieslings
wine aroma wheel
Hold the wine against a white background
3000

5. Botrytis-affected wines from ________ are more likely to be aged in small oak barrels.
Surface
Tank fermentation
Management of the extraction during fermentation
Sauvignon Blanc and Semillon

6. The number of vines per acre in the Mosel region is about
3000
False. Many organic growers use pesticides.
Subtract 50 degrees from the day's average temperature.
Grape berries

7. PTC tasting is a well-documented example of how dramatically people can vary in their ability to taste something bitter and it accurately predicts a person's sensitivity to bitterness in wines.

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8. Name two grape varieties of French origin and three from Italy that are used to make red varietal table wines in California.
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
From France: Pinot Noir and Cabernet Sauvignon (and Merlot - Cabernet Franc - Syrah - and Gamay); from Italy: Zinfandel - Barbera - Gignolino - and Sangiovese (and Charbono)
Body
Without perceptible sweetness and with an aroma which has an element that is like roses

9. Which grape variety below would be most consistently used for premium wines rather than jug wines?
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Yields increase
Gew
1-2 glasses daily

10. 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
Blanc de Noirs wine production
When off odors - particularly the acetaldehyde odor of oxidation - predominate.
Must
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.

11. Why is producing cold stability immediately after fermentation not a concern for many red wines?
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.
A sampling of bottle-fermented sparkling wines
Cold stabilization
Warm - dry

12. __________ is a clarification process that is used as much to alter other important organoleptic properties of wines as to clarify them.
Reduces fruitiness
Fining
Varietal wines
Merlot

13. 'Organic growers' eschew pesticides.
False. Many organic growers use pesticides.
Pinot Noir
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.
The total acid content increases.

14. The longer the ____________ goes on during fermentation - the more varietal flavor - color - and tannins from the skins end up in the juice.
Eating the apple will bring out the acid in the wine.
Clear Bordeaux bottles
Extraction
The priesthood and of the wealthy

15. Sulfur dioxide is only added once during winemaking - at the crusher-stemmer.
Colors
Gelatin - egg whites are also used.
Decreases light interception by the vineyard
False. Sulfur dioxide levels are monitored throughout winemaking and small amounts are added whenever they are needed.

16. For a wine to have ________________ requires a particular grape variety - proper growing conditions - and careful winemaking.
Sweet (taste) - hot (tactile)
Perceptible varietal aromas
Brown
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.

17. The juice of Zinfandel and most other red wine grapes is...
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.
Dom Perignon - 1668-1715
Colorless
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.

18. When grapes ripen - they get bigger and softer - their green color fades - aromatic compounds increase - sugars increase - and both total acid concentration and acid strength increase.
False. Both total acid concentration and acid strength decrease.
Only up to a certain point
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.
Brown

19. 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...
Methode champenoise
Dom Perignon - 1668-1715
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.
Varietal character

20. ______________ is a widely-occurring destructive disease organism that can attack grapevines and many other plants.
Botrytis cinerea
It's because with repeated sniffing the alcohol will begin to interfere with your ability to smell.
Clear Bordeaux bottles
Recognition Threshold

21. Pinot Noir is less likely to be ________ than other red wines.
Canopy thickness
Blended
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.
Purple wines

22. 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.
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.
Chardonnay and Pinot Blanc
Irrigation
Bell pepper - eucalyptus - mint - maybe berries - cassis

23. Grape shoots emerge from...
Nodes
Less fertilization
The wine matures and gains the complexity which comes from bottle aging and yeast autolysis.
Black pepper

24. _____________ are fortified before oxidation and their sugar content is adjusted afterwards.
Portugese grape varieties
Yields increase
Grape shoot will be uninjured
Sherries

25. Sadly - all wines will improve ____________ and then deteriorate - except for the publicity that they can bring their buyers.
Surface
Tank fermentation
Only up to a certain point
Cool-regions or cool-seasons

26. Because they contain plenty of nutrients - the ________ are the best site for the Botrytis to multiply.
Grape berries
It's the passageway from the rear of the mouth and rear nasal passages to the olfactory epithelium.
Smooth
15-18

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

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28. The people who should be most concerned about sulfites in wine are...
Bell pepper - eucalyptus - mint - maybe berries - cassis
Red wines from grape to bottle
Sulfite-sensitive - steroid-dependent asthmatics
Pigment content

29. Why are the fruit-handling techniques developed to minimize color extraction from Pinot Noir also used to handle Chardonnay for methode champenoise.
Climate.
Nodes
Rootstocks
Because those procedures minimize tannin extraction as well

30. Dessert wines are served in ____________ portions than table wines.
Fortified wines
Smaller
When they are dormant.
Management of the extraction during fermentation

31. A juice with about 20 degrees Brix will yield a wine with about 10% alcohol through fermentation by yeasts - primarily from the...
Genus Saccharomyces
Sparkling and sweet wine
Cool-regions or cool-seasons
True

32. Which tasting order would place the second wine at a disadvantage?
Percentage by weight of sugar in the juice
Sweet before dry
Blanc de Blancs - Blanc de Noirs.
Cabernet Sauvignon - Napa Gamay

33. An example of ______________ is the fact that we are unaware of the taste of our own saliva.
Taste adaptation
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
About 50% of people
Tranquilizers

34. 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...
Sparkling and sweet wine
Non-wine drinkers
A taste modifier
Cold-inactivated yeast

35. 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.
Browning of pigments
Blanc de Blancs - Blanc de Noirs.
Vinegar bacteria
Moderate drinking and breast cancer

36. The _____________ is both more common and more crucial in premium red table wine production than in premium white table wine production.
Malolactic fermentation
Clarity
Carbonic Maceration
Low lying areas

37. Flavors are actually odors - or 'in-mouth smells' - that reach our ______________ when we hold the wine in our mouths.
Olfactory epithelium
Red wines from grape to bottle
Cardiovascular mortality
Grappa

38. California's coastal wineries store bottled wines an average of ________ at the winery until they are released for sale.
Four months
Wild yeasts
Tobacco - coffee - chocolate - soy
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

39. A key factor that separates premium white grape vineyards from mediocre vineyards is...
Canopy dimensions
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'.
Aging in oak containers
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

40. If the amounts of the chemicals responsible for the celery/fresh vegetable - herbaceous - or ____________ of Sauvignon Blanc are reduced - fruity flavors of grapefruit - pineapple - melon - and fig emerge.
22.9 degrees Brix - .80 total acid
Clusters
As much as 20-30%
Grassy character

41. What is overcropping?

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42. 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
Browning of pigments
Press juice
Cabernet Sauvignon - Napa Gamay

43. ________________ do not smoke during tastings and do not come to them wearing perfume - after-shave - or with recently-brushed teeth.
Premium winegrape vineyards
Serious wine tasters
Reduces fruitiness
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.

44. Quantitatively distinguish between thin and thick canopies.
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.
True
Specific anosmia
Non-wine drinkers

45. ___________ are also referred to as natural wines and contain 14% alcohol or less.
Wine
Crushing
Cream
Table wines

46. Descriptors from the ____________________ of the aroma wheel are used less often for red table wines than they are for white table wines.
The barrels are stored in a relatively dry environment such as an above-ground warehouse in California.
29
Floral and tropical fruit segments
About 10 to 20 - if they are well exposed to sunlight.

47. When is a wine 'dead'?
Canopy dimensions
A sampling of bottle-fermented sparkling wines
Pinot Noir
When off odors - particularly the acetaldehyde odor of oxidation - predominate.

48. What is photosynthesis?
Perceptible varietal aromas
The use of solar energy to snythesize sugar from carbon dioxide and water.
Clarity
Disgorging - trap the yeast - riddling

49. You just served two glasses of De Loach Vineyards Estate Bottled Russian River Valley Gew
Sweeter
Browning of pigments
12-18
False. Style refers to a winemaker's characteristic way of combining and balancing the sensory features.

50. What factors are important for slower bottle aging?
Baking
Higher tannins - lower pH - lower storage temperatures - more uniform temperatures - darkness - and larger bottles.
Cloudy
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.