Wine Production Quiz PDF

# Wine Production Quiz ## Multiple Choice Questions 1. (2.5 points) The major by-products of fermentation are: a. Heat, water and ethanol. b. Carbon dioxide, water and ethanol. c. Heat, ethanol, and carbon dioxide. d. Glycerol, acetic acid, fusel oils and lactic acid. 2. (2.5 poi...

# Wine Production Quiz ## Multiple Choice Questions 1. (2.5 points) The major by-products of fermentation are: a. Heat, water and ethanol. b. Carbon dioxide, water and ethanol. c. Heat, ethanol, and carbon dioxide. d. Glycerol, acetic acid, fusel oils and lactic acid. 2. (2.5 points) The organism responsible for the alcoholic fermentation is: a. Yeast b. Lactic Acid Bacteria c. Kloekera d. Brettanomyces e. Wine Fungi 3. (2.5 points) Generally wines that have undergone secondary fermentation are: a. More acidic b. Less acidic c. More fruity d. Less stable. 4. (2.5 points) Fermentation is an ______ process. a. anaerobic b. aerobic c. anoxic d. alkalosis 5. (2.5 points) Which of the following is the most common way to produce juice for red wine production? a. People stomping the fruit inside a bin. b. Crusher/destemmer c. Destemmer/Crusher d. Basket Press 6. (2.5 points) The process known as chaptalization refers to: a. The addition of acid b. The addition of bentonite c. The addition of sulfur dioxide d. The addition of sugar 7. (2.5 points) Red wines are differentiated from white wines by: a. Higher in pigments b. Higher in tannins and phenolics c. A and B are correct. d. A and B are incorrect. 8. (2.5 points) The term racking refers to: a. The addition of fining agents to clarify wine. b. The removal of solids by filtration. c. Draining process in which solids are left behind. d. A, B and C are correct. e. A, B and C are incorrect. 9. (2.5 points) During white wine production the term “free-run” refers to: a. Initial juice b. Pomace c. Marc d. Phenolic fraction 10. (2.5 points) White wines typically ferment at ______ the addition of nutrients. a. high temperature and don't require b. low temperature and don't require c. high temperature and require d. low temperature and require 11. (2.5 points) Select which fermentor size that requires the greatest temperature regulation. a. barrel b. 1000 L wooden tank c. 10,000 L stainless steel tank d. 50,000 L stainless steel tank 12. (2.5 points) Red wines ideally would be fermented in which size tank? a. Oval or Egg shaped tank b. Box or Square shaped tank c. Tall and skinny or Rocket shaped tank d. Short and wide or Trough shaped tank 13. (2.5 points) Red wines are typically fermented at ______ temperatures. a. Cold temperatures (50-60 °F) b. Cool temperatures (60-70°F) c. Warm temperatures (70-90°F) d. Hot temperatures (100-120°F) 14. (2.5 points) Contact time refers to: a. Duration of primary fermentation. b. Duration of secondary fermentation. c. Duration of oxygen exposure. d. Duration of skins and seeds soaked in fermenting liquid. 15. (2.5 points) Tannins: a. Are water soluble compounds that impart astringent character to wine. b. Are ethanol soluble compounds that make wine red. c. Are added to wine to make it less astringent. d. None of the above. 16. (2.5 points) Pump-Over, Punch-Down, and Rack and Return refer to: a. Methods for controlling alcohol concentration. b. Cap mixing methods for red wine making. c. Methods for creating red musts. d. Cap mixing methods for white wine making. 17. (2.5 points) Traditionally which grape varieties have been used for the production of sparkling wines? a. Pinot blanc, Chardonnay and Pinot gris. b. Chenin blanc and Riesling. c. Pinotage, and Syrah d. Pinot noir, Chardonnay and Pinot meunier 18. (2.5 points) Choose the correct sequence for Method Champenoise: a. Cuvee, Tirage, Flocculation, Disgorge, Riddling, Dosage, Cork b. Cuvee, Tirage, Flocculation, Riddling, Disgorge, Dosage, Cork c. Cuvee, Tirage, Flocculation, Riddling, Dosage, Disgorge, Cork d. Cuvee, Tirage, Flocculation, Dosage, Disgorge, Riddling, Cork 19. (2.5 points) Which of the following describes the Charmat Method a. The same as Method Champenoise except bottles are emptied into pressurized transfer tank. b. Base wine is mixed with yeast and sugar and fermented in pressurized tank. c. Identical to Method Champenoise except produced in Italy. d. Primary fermentation takes place in normal tanks and transferred to pressurized tank for second alcoholic fermentation to take place. 20. (2.5 points) Which of the following is untrue for Cognac and Armagnac brandies? a. They are distilled from grape based wines b. They are aged in oak casks for a minimum of two years c. They may be produced in France or in the United States d. Their quality designation (e.g., VS, VSOP, XO, etc.) is based on length of aging. 21. (2.5 points) Which of the following is not considered to be a fortified wine? a. Oloroso Sherry b. Ruby Port c. Sauternes d. Sweet Vermouth e. Madeira 22. (2.5 points) When scientists using epidemiological studies have found that people that have consumed moderate amounts of wine have reduced heart risks or lower mortality which factor confounds their research? a. Wine drinkers tend to have low income and lack access to health care. b. Wine drinkers tend to consume large amounts of fatty food. c. Wine drinkers tend to have high income and access to health care. d. Wine drinkers tend to have high incidents of driving while under the influence. 23. (2.5 points) Red Burgundy wines are made from: a. Cabernet Sauvignon, Merlot & Cabernet franc b. Pinot noir c. Syrah and Grenache d. All of the above e. None of the above 24. (2.5 points) Which of the following wine components is responsible for the majority of calories in wine? a. Sugar b. Protein c. Acids d. Alcohol 25. (2.5 points) Why is it impossible to attribute purported health benefits of wine to phytoalexins such as resveratrol? a. The amount of resveratrol in wine is so high that it is nearly toxic. b. Resveratrol is only found in the seed of the grape and usually is not extracted during winemaking. c. The amount of resveratrol found in wine is very low. d. Phytoalexins only confer health benefits when they are consumed in the presence of large dosages of fat due to their insolubility in water. 26. (2.5 points) Pick the best description of white wines from the Bordeaux: a. 100% Pinot noir or Chardonnay b. Blend of Cabernet Sauvignon and Merlot c. Blend of Syrah and Viognier d. Blend of Sauvignon blanc and Semillon 27. (2.5 points) Flor yeast is utilized for production of which of the following: a. Port b. Champagne c. Vermouth d. Sherry 28. (2.5 points) A solera system is: a. System of fractional blending barrels of wine of different ages. b. System of heating wines in the sun to get baked character. c. System utilized for removal of solids during sparkling wine production. d. None of the above. 29. (2.5 points) Which country uses quality designations based upon the sugar content of the fruit at harvest? a. Italy b. Portugal c. Germany d. Spain 30. (2.5 points) New World wines differ from Old World wines in what way? a. They only utilize a geographical designation and winery name on the bottle. b. Most wines include information about grape variety on the bottle. c. They only utilize vineyard name and winery location on the bottle. d. They utilize images of animals on the wine label. 31. (2.5 points) The Andes Mountains directly influences which two wine countries? a. Italy and Germany b. France and Spain c. Chile and Argentina d. Argentina and United States 32. (2.5 points) Australia and New Zealand are well known for producing excellent wines from which two varieties, respectively? a. Cabernet Sauvignon and Viognier b. Shiraz and Mourvédre c. Shiraz and Sauvignon blanc d. Pinot noir and Chardonnay 33. (2.5 points) Which US state produces the most wine? a. New York b. Washington c. Oregon d. California 34. (2.5 points) Which of the following statements about the Washington state wine industry is true? a. The Cascade Mountain range influences the amount of water required to irrigate the vineyards. b. The main two grape varieties grown are Cabernet Sauvignon and Chardonnay. c. Rootstocks are not generally used to grow wine grapes. d. All of the above. e. None of the above. 35. (2.5 points) The Judgment of Paris refers to which of the following? a. Tasting in 1976 where Washington state wines were rated higher than French wines by French judges. b. Tasting in 1976 where Californian red and white wines were rated higher than French wines by French judges. c. Tasting in 1976 where French red and white wines were rated higher than Californian wines by French judges. d. Tasting in 1976 where Oregon red and white wines were rated higher than French wines by French judges. 36. (2.5 points) Critter wines have: a. Labels with animals on them to help break into consumer markets that were intimidated by sophisticated labels. b. Tannic wines that are meant to be aged. c. Wines that are bubbly. d. Wines that animal based fining agents have been added. 37. (2.5 points) Which of the following is largely responsible for the aroma of wines that have been spoiled by cork taint? a. Terpenes b. TCA (trichloroanisole) c. Volatile Phenols d. Hydrogen Sulfide 38. (2.5 points) In order to qualify for a specific vintage what percentage of grapes must be harvested and made into wine for that label year? a. 100% b. 99% c. 95% d. 85% e. 75% 39. (2.5 points) For US wine labeling laws how much of a single variety is necessary to qualify for varietal designation? a. 65% b. 70% c. 75% d. 80% e. 85% 40. (2.5 points) For US wine labeling laws what percentage of fruit must come from a single vineyard to qualify for vineyard designation? a. 90% b. 95% c. 100% d. All of the above