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30 Cards in this Set
- Front
- Back
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The worst thing to happen during fermentation is (blank) because (blank)
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to have it become stuck because it is extremely difficult to restart
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When fermentation stops, the O2 environment becomes a (blank) environment so you need to do the following 3 things
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CO2 environment
1. Close top of fermenting tank 2. add NItrogen 3. Pump O2 out of tank |
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Definition of Elevage
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taking wine and moving it along to point of bottling
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Equation for Fermentation
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Glucose-> Ethyl Alcohol+CO2 ^ heat
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The name of the main type of yeast used in wine making
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Saccharomyces cerevisiae
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The reason why Saccharomyces Cerevisiae is best for wine making
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Reason is because they can withstand an alcoholic environment up to about 16%
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The name of the main type of yeast used in dessert wine making
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Saccharomyces bayanus
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The reason why Saccharomyces Bayanus is best for dessert wine making
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Reason is because it can withstand an alcohol and sugar environment
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Yeast will stop working when it gets too hot at this temperature
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97 degrees
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Yeast will be killed at this temperature
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149 degrees
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Describe a benefit of using cultured yeast
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Reliability because you can regulate how long the fermentation will be
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Pasteurization is used for this reason.
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To halt fermentation
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What is pasteurization?
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heating the wine up past 150 and then cooling down to kill all yeasts and possibly other biological materials
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Aside from incapacitating yeast, Sulfur Dioxide does these two things
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Acts as an anti-oxidant and as an anti-septic
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Define autolysis
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destruction of yeast cells by own enzymes
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How long does it take for autolysis to begin?
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18 months
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What is maceration?
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the period during the vinification process when the fermenting juice is in contact with its skins
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What is the purpose of maceration?
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To let the grapes extract a little bit more aromatics from skin but also prevent onset of fermentation
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What is free run juice?
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The juice that is emitted without doing any pressing at all and is usually the ripest.
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In white wine production, what happens in the settling vat?
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The juice is left to settle so that particles of the grapeskin and other impurities fall to the bottom and then allow juice to to run into another container.
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What is enrichment?
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increasing the fermentable sugars
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What is chaptalization?
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Adding granular sugar to grape juice or must to get more alcohol
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What is acidification and where is it usually done?
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Adding acid and is done in warmer climates where acid is naturally depleted
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When is acidification usually done?
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Prior to fermentation
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What are the pros and cons for both tartaric and citric acid in regards to acidification?
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Tartaric is higher quality but expensive
Citric is less expensive but susceptible to biological problems |
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What is malolactic fermentation?
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Conversion of malic acid to lactic acid
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In order for malolactic fermentation to take place, 4 criteria need to be met, what are they?
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1. Low sulfer
2. Warm temperature 3. a pH between 3 and 4 4. Needs a supply of nutrients found naturally in grapes |
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During fermentation barreling, at what percentage is vessel topped off to and why?
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80% b/c during fermentation, CO2 will expand and could explode barrel
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What is fining and when is it done?
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The clarification of wine by various agents that operate by an electrolytic reaction to fine out oppositely charged particles
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What gets rid of the effects of polymerization?
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Fining
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