Wine 12 Test 4-7

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.

True

False

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

True

False

3. An example of taste adaptation is the fact that we are unaware of the taste of our own saliva.

True

False

4. Within the normal color range for white table wines, darker colors are associated with oak barrel aging and/or later harvests.

True

False

5. Higher sugar levels are associated with wines of greater aroma, flavor intensity, varietal character, and complexity, when compared to grapes with lower sugar levels.

True

False

6. 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

True

False

7. What people often describe as flavors have significant odor (smell) elements.

True

False

8. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. Clear Bordeaux bottles are often used for Sauvignon Blanc and Sémillon varietal wines.

True

False

9. Which variety is often blended with Cabernet Sauvignon to "soften" its tannins?

Nebbiolo

Merlot

10. 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 Carbonic Maceration

True

False

11. If you envision a particular type and style of wine, this may require a particular varietal grown in a particular location and climate

True

False

12. The wine maker wishes to add very little or no oak flavor to their Riesling. That can be accomplished by aging in stainless steel tanks or large typically oval-shaped oak barrels of 500-2000 gallons capacity

True

False

13. The decision to make a particular style of wine dictates the choice of grape variety as specific varietals have specific characteristics

True

False

14. It is recommended practice to wash your hands prior to tasting wines.

True

False

15. Overall quality in red wines is correlated with total color and pigment content

True

False

16. The most preferred viticultural regions for most red varietals are Regions II and III.

True

False

17. A typical sulfur dioxide in wine would be

0 parts per million

35-125 parts per million

1000 or more parts per million

18. Blends are typically made the same day as the wines are bottled.

True

False

19. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory

Sparkling and sweet white

Dry white table

Light red table

Rose

Red table

20. Mild cheeses such as baby Swiss are enjoyed with wines because they reduce the perception of the wines' acidity.

True

False

21. Which of the following are considered part of white wines' structural elements?

Acidity

Astringency

Bitterness

Body

Sugar-to-Acid Balance

All of the above

22. What factors are important for slower bottle aging?

Higher tannins

Lower pH

Lower, more uniform storage temperatures

Darkness, and larger bottles

Larger bottles

All the conditions listed may slow bottle aging.

23. Winetasting focuses on a relatively narrow range of existing colors.

True

False

24. Which grape variety below would be most consistently used for premium wines rather than jug wines?

Chenin Blanc

Sylvaner

Grey Riesling

Gewürztraminer

French Colombard

25. It has been estimated that the average person can learn as many as 200 odors.

True

False

26. You are preparing a plate of appetizers for dinner. You will serve a dry Gewürztaminer with the appetizers. You do not include green apple slices on the plate because

Eating the apple will bring out the spicy flavors in the wine

Eating the apple will reduce the tannins in the wine

Eating the apple will bring out the sugar in the wine

Eating the apple will interfere with the acid in the wine.

27. If you were buying Chardonnay grapes for your winery, what composition listed below would you like them to have?

22.9 degrees Brix, .80 total acid

22.9 degrees Brix, 8.0 total acid

2.29 degrees Brix, .80 total acid

13.9 degrees Brix, .80 total acid

17.9 degrees Brix, 2.80 total acid

28. A clone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climatic adaptation.

True

False

29. In white table wines, this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long

Very pale yellow-green

Pale yellow

Medium yellow

Gold

Brown

30. Which of the following produce more vegetative flavor and less fruit?

Young, prolific vines

Old, less prolific vines

Grapes harvested at low levels of maturity/ripeness

Grapes harvested when highly mature/ripe

Submit

31. Our ability to recall wine odors can be reduced by giving the odor a verbal structure, such as our associations with the odor and dictionary-style definitions.

True

False

32. The best wines will improve indefinitely after bottling if kept under the proper conditions.

True

False

33. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. This is made up of about 3 times as much press-run juice as free-run juice.

True

False

34. You would have to pay the highest price per ton for grapes to make this white varietal wine

White (Johannisberg) Riesling

Gewürztraminer

Chenin Blanc

Sauvignon Blanc

Chardonnay

35. White varietal wine blended with Sémillon to make Sauternes-style, Botrytis-affected late-harvest wines

White (Johannisberg) Riesling

Gewürztraminer

Chenin Blanc

Sauvignon Blanc

Chardonnay

36. Dry white varietal wine most likely to improve with bottle aging.

White (Johannisberg) Riesling

Gewürztraminer

Chenin Blanc

Sauvignon Blanc

Chardonnay

37. White varietal wine most likely to be fermented and aged in oak.

White (Johannisberg) Riesling

Gewürztraminer

Chenin Blanc

Sauvignon Blanc

Chardonnay

38. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?

Skin contact

Cold stabilization

Juice clarification with a centrifuge

Adjust total acid

Inoculation with pure yeast cultures

39. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tacticle receptors in their mouths can sense its sweetness and tartness

True

False

40. Consider the notion of spectrum of flavor strength. Rank order the following wines in the order of DECREASING (strongest first) anticipated flavor strength given the typical varietal characteristics.

1

2

3

4

5

6

Submit

Wine 12 Test 4-7

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.

2.

What first name or nickname would you like us to use?

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

3. An example of taste adaptation is the fact that we are unaware of the taste of our own saliva.

4. Within the normal color range for white table wines, darker colors are associated with oak barrel aging and/or later harvests.

5. Higher sugar levels are associated with wines of greater aroma, flavor intensity, varietal character, and complexity, when compared to grapes with lower sugar levels.

7. What people often describe as flavors have significant odor (smell) elements.

8. The bottle shape and color are chosen for a particular wine based on the traditional shapes and colors used in the European wine. Clear Bordeaux bottles are often used for Sauvignon Blanc and Sémillon varietal wines.

9. Which variety is often blended with Cabernet Sauvignon to "soften" its tannins?

10. 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 Carbonic Maceration

11. If you envision a particular type and style of wine, this may require a particular varietal grown in a particular location and climate

12. The wine maker wishes to add very little or no oak flavor to their Riesling. That can be accomplished by aging in stainless steel tanks or large typically oval-shaped oak barrels of 500-2000 gallons capacity

13. The decision to make a particular style of wine dictates the choice of grape variety as specific varietals have specific characteristics

14. It is recommended practice to wash your hands prior to tasting wines.

15. Overall quality in red wines is correlated with total color and pigment content

16. The most preferred viticultural regions for most red varietals are Regions II and III.

17. A typical sulfur dioxide in wine would be

18. Blends are typically made the same day as the wines are bottled.

19. This group of wines is served at the coldest temperature both in the restaurant and tasting laboratory

20. Mild cheeses such as baby Swiss are enjoyed with wines because they reduce the perception of the wines' acidity.

21. Which of the following are considered part of white wines' structural elements?

22. What factors are important for slower bottle aging?

23. Winetasting focuses on a relatively narrow range of existing colors.

24. Which grape variety below would be most consistently used for premium wines rather than jug wines?

25. It has been estimated that the average person can learn as many as 200 odors.

26. You are preparing a plate of appetizers for dinner. You will serve a dry Gewürztaminer with the appetizers. You do not include green apple slices on the plate because

27. If you were buying Chardonnay grapes for your winery, what composition listed below would you like them to have?

28. A clone is a subgroup of a grape species and is distinguished from other clones by economically important hereditary traits such as its climatic adaptation.

29. In white table wines, this color is a sign that the wine has been exposed to too much air in production or has been bottle aged too long

30. Which of the following produce more vegetative flavor and less fruit?

31. Our ability to recall wine odors can be reduced by giving the odor a verbal structure, such as our associations with the odor and dictionary-style definitions.

32. The best wines will improve indefinitely after bottling if kept under the proper conditions.

33. Modern premium winemaking equipment allows the extraction of about 135-185 gallons of juice per ton of grapes. This is made up of about 3 times as much press-run juice as free-run juice.

34. You would have to pay the highest price per ton for grapes to make this white varietal wine

35. White varietal wine blended with Sémillon to make Sauternes-style, Botrytis-affected late-harvest wines

36. Dry white varietal wine most likely to improve with bottle aging.

37. White varietal wine most likely to be fermented and aged in oak.

38. Which procedure listed below would you not expect to be done before fermentation of Chardonnay?

39. Winetasters draw some air through the wine so that all their taste buds can come into contact with the wine and the tacticle receptors in their mouths can sense its sweetness and tartness

40. Consider the notion of spectrum of flavor strength. Rank order the following wines in the order of DECREASING (strongest first) anticipated flavor strength given the typical varietal characteristics.