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Wine 9

33 Questions  I  By Hwangjane
Wine Quizzes & Trivia

  
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1.  During red wine fermentation the cap on the fermenting must be kept wet by "punching down" or "pumping over" in order to prevent the growth of undesirable microorganisms and to promote extraction from the skins.
A.
B.
2.  In California red grapes for varietal table wine making are harvested at higher "degrees Brix" and lower total acids than are white grapes for varietal table wine making.
A.
B.
3.  Which variety is often blended with Cabernet Sauvignon to "soften" its tannins?
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B.
4.  Which of the following produce more vegetative flavor and less fruit?
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B.
C.
D.
5.  The decision to make a particular style of wine dictates the choice of grape variety as specific varietals have specific characteristics.
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B.
6.  The most preferred viticultural regions for most red varietals are Regions II and III.
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B.
7.  What factors are important for slower bottle aging?
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B.
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E.
8.  Ntensely 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 Carbonic Maceration
A.
B.
9.  Higher sugar levels are associated with wines of greater aroma, flavor intensity, varietal character, and complexity, when compared to grapes with lower  sugar levels
A.
B.
10.  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 during that period will often cause tartrate crystals to precipitate and tannins will react with and remove the heat-unstable proteins.
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B.
11.  The most important step in red wine production for determining the style of a wine
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B.
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12.  Which wine component protects red wines during the longer aging periods that allow them to develop complex bouquets?
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B.
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13.  Its inherent qualities make Pinot Noir a good candidate for Blanc de Noirs wine production
A.
B.
14.  Pinot Noir is preffered when grown in Region I
A.
B.
15.  Cooler growing conditions produce red wines with more pleasing colors because their juices are of a strong acidity that is lower in pH than hot region juices
A.
B.
16.  One thing a grower or winmaker does not have to worry about in Pinot Noir production is using the right clone 
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B.
17.  In general, the results of canopy management studies for Carbenet Sauvignon have shown results like thos for Sauvignon Blanc 
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B.
18.  Pumping over circulates about 1% of the volume of juice over the solid on the top of the fermentation about once a week 
A.
B.
19.  Red wines often benefit from some exposure to air after fermentation and during barrel aging
A.
B.
20.  The longer the extraction goes on during fermentation, the more varietal flavor, color, and tannins from the skins end up in the juice
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B.
21.  Pinot Noir has naturally low concentrations of lighter pigments and is low in tannins, so California winemakers commonly collect the stems at the crusher and add them to Pinot Noir fermentations to produce premium wines 
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B.
22.  One simple, straightforward rule that can be stated for red table wine making is that the longer the skins are in contact with the wine, the harsher and more bitter and more astringent the wine will be
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B.
23.  Red wine fermentations are conducted at temperatures in the range 60-95 degrees Fahrenheit
A.
B.
24.  The alcoholic fermentation in red wine production is shorter than for white wine production
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B.
25.  The malolactic fermentation is both more common and more crucial in premium red table wine production than in premium white table wine production 
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B.
26.  The amount of tannin in a red wine can e reduced by adding ___________ to the wine which removes tannin
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B.
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27.  Pinot noir is less likely to be blended than other red wines 
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B.
28.  Which red wine is more likely to be aged in French Oak?
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B.
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29.  On the average the overall process of making red wines from grape to bottle takes longer than the overall process of making white wines  
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B.
30.  The conventional, yeast-catalyzed alcoholic fermentation plays no role in the carbonic maceration method of winemaking 
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B.
31.  In the Carboinc maceration method of winemaking, free-run juice is often used for higher quality wines than pree-run juice 
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B.
32.  Pinot Noir wines are fermented at the lowest temperatures for red table wines, 60-65 degrees F
A.
B.
33.  Red wines made up about 15-18 % of the U.S. wine marker during the 1980s 
A.
B.
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