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84 Cards in this Set
- Front
- Back
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What is diacetyl?
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A natural byproduct of fermentation, it imparts a buttery flavor in wine. Along with a reduction in acidity and the production of CO2, it is generated through the malolactic fermentation process.
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How much energy is generated through respiration?
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680 kcal/mole
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How much energy is generated through fermentation?
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56 kcal/mole
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What is acetobacter?
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A bacterium responsible for the production of vinegar. In the presence of oxygen, acetobacter converts ethanol to acetic acid and ethyl acetate.
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What is brettacomyces?
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A wild yeast that contributes a sweaty, leathery smell to wine. It is hard to control because it is ethanol intolerant and grows under much the same conditions as wine yeast.
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What are the disadvantages of wild yeast?
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1. They produce compounds that result in off flavors.
2. They are alcohol intolerant (usually only 4% to 6%). 3. They are unpredictable. 4. They are SO2 sensitive (which is used to eliminate them). |
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What is the typcial temperature range of white fermentation?
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55 to 70F
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What is the typical temperature range for red fermentation?
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70 to 90F
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Typical % ABV range for US wines?
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11-13%
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What is veraison?
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The onset of grape ripening.
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As grapes ripen, sugar _____ and acid _____.
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Increases, decreases
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Why does acid concentration decrease as grapes ripen?
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1. The grapes get bigger.
2. Acid expires. |
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Veraison occurs __ days after flowering.
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75
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What is the typical Brix for red wine at harvest?
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20-24
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What is the typical Brix for white wine at harvest?
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19-23
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What is the typical Brix for blush wine at harvest?
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19-23
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What is the typical Brix for sparkling wine at harvest?
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18-20
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What is carbonic maceration?
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What is carbonic maceration?
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Brix measures ____.
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% sugar by weight
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What is diammonium phosphate used for?
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What is diammonium phosphate used for?
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What is the addition of sugar to the must called?
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Chaptalization
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Phylloxera is a ____ that attacks the ____ of the vines
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Insect, Roots
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Powdery mildew is a ____ that affects the ___ and ____.
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Fungus, Leaves, Fruit
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Pierce's disease is ____.
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Bacterial
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How can the conversion of ethanol into acetic acid and ethly acetate be prevented?
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Exclusion of air. Also inhibited by alcohol concentrations above 14% and by SO2.
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What happens to the 56 kcal of energy produced by the fermentation of 1 mole of glucose?
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22 kcal is stored as ATP for use by yeast in other biochemical reactions. 34 kcal is lost as heat.
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A reduction of 1 degree Brix results in a temperature increase of __.
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2.3F
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How can brettanonmyces be controlled?
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Through the addition of SO2.
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What are the two primary purposes of SO2 addition?
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1. Antimicrobial: kills wild yeast.
2. Antioxidant: prevents browning due to polyphenol oxydase |
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What level of sulfites are present if the wine label incldues the phrase "Contains Sulfites"
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Greater than 10ppm
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What is an "organic wine"?
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One in which no SO2 has been added.
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If the grapes are grown in a cool region, the sugar content will be ____.
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Lower
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How much juice or wine will result from a ton of grapes?
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140 to 190 gallons.
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Why is the juice yield greater for red wines?
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The pressing occurs after fermentation, when the grape solids are soften and more prone to giving up juice. Also, reds can be more tannic, so they can be pressed harder.
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Name the three types of presses.
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Continuous press, basket press, membrane press.
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Which type of press is used for lower quality wines?
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Continuous press
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Which type of press is used for premium wines?
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Membrane press
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Why is a membrane press used in premium wines?
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It is gentler, making it very efficient at extracting juice without excessive skin or seed breakage.
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The residue of skins and seeds that remain after pressing is called _____.
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Pomace
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The flavor of wine comes from three main sources:
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1. the grapes
2. fermentation 3. processing and aging |
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European wine grapes were brought to California from ____ by ____.
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Mexico, Catholic missionaries
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The main grape grown for wine is _____.
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Vitis vinifera
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The southeastern grape species is _____.
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Muscadinia rotundifolia
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Why do small fermenters stay cooler?
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The small vessel has a higher surface to volume ratio. Heat is least at the surface, so in this case more heat is lost.
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Name two ways that stainless steel fermenters are cooled.
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1. Refrigeration jacket
2. Heat Exchanger |
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BAC stands for ____.
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Blood Alcohol Consumption
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Northern Europe is considered a _____ culture.
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Temperance
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Southern Europe is considered a ____ culture.
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Non-Temperance
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The more detailed formula for blood alcohol consumption:
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(.08) * (# of drinks) * (oz per drink) * (% alcohol) / weight
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The simpler formula for blood alcohol consumption:
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4 * (# of drinks) / weight
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Four primary factors that affect blood alcohol consumption:
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1. EtOH Concentration
2. Carbonation/sparking beverages 3. Food 4. Gender |
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The breakdown of alcohol is called _____ ______.
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Alcohol Metabolism
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The first step in alcohol metabolism is the conversion of _____ to _____ by _____.
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Ethyl alcohol, acetaldehyde, alcohol debydrogenase (ADH)
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The movement of alcohol into the body is called _____ ______.
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Alcohol absorption
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Alcohol in the bloodstream is metabolized at a rate of about ___ per kilogram of body weight per hour.
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0.1 gram
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In the U.S. the term "table wine" refers to:
a) the quality of the wine b) the price of the wine c) the intended use of the wine d) the sweetness of the wine e) the alcohol concentration of the wine |
e
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In order to be classified as table wine in the US, the alcohol concentration must be ____.
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14% or less
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Which of the following classifications establishes the tax rate for wines in the U.S.:
a) color and grape variety b) price and alcohol concentration c) CO2 and price d) CO2 and alcohol concentration e) price and grape variety |
d
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In order for a wine to be classified as a dessert wine, the alcohol concentration of the wine must be ____.
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14% to 24%
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In California taxes to winemakers are highest for ____ wines.
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Sparkling
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In Europe the term "table wine" refers to:
a) the quality of the wine b) the price of the wine c) the intended use of the wine d) the sweetness of the wine e) the alcohol concentration of the wine |
a
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Which kind of wine listed below has the lowest tax rate?
a) Sparkling wine b) Low alcohol wine c) Dessert wine d) Table wine e) High alcohol wine |
d
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In warm regions of California:
a) potential for sugar accumulation is lower b) acidity is lower than in cooler regions c) flavor intensity is increased d) grapes are harvested later e) yield is lower than in cooler regions |
b
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Which of the following is not a wine classification:
a) alcohol concentration b) bottle shape c) price d) grape variety e) the color of the wine |
b
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Which of the following countries exports the largest volume of wine to the United States:
a) France b) Portugal c) Italy d) Spain e) None of the above |
c
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The top 2 wine exporters to the United States are ____ and ____.
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Italy and Australia
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The country that imports the most U.S. wine is ______.
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United Kingdom
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Phylloxera:
a) is an an aphid like insect that attacks grape roots b) is a fungus that attacks grapevine roots c) is native to Phyllo in Italy d) is an insect that eats leaves e) a and c |
a
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Phylloxera is native to _____.
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United States
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A fungus disease that attacks the leaves and fruit is _____.
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Powdery mildew
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_____ is a fungus that infects the fruit cluster and causes bunch rot.
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Botrytis
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In order to prevent browning caused by oxidation of phenolic compounds in making white wines:
a) the juice is settled prior to fermentation b) the wine is sterile filtered prior to bottling c) the juice is kept cold and protected from air d) the brown pigments are removed by filtration e) the wine is given a brief heat treatment |
c
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For blush wine production, red grapes are pressed immediately after crushing to:
a) prevent loss of fruity flavors b) minimize total production time c) remove the wild yeast along with the skins d) minimize color extraction e) keep the wine from oxidizing |
d
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Harvest date can depend on:
a) the grape variety b) the vineyard location c) the weather d) what type of wine the grapes will be used for e) all of the above |
e
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Wild yeast:
a) alcohol intolerant b) can produce off flavors c) are not killed by SO2 d) a and b only e) a, b and c |
b
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The first culture in which wine was an important item of trade was the ____.
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Phoenicians
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In Greece, wine was associated with _____.
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the worship of Dionysus
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The culture that had the greatest impact on viticulture and enology:
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Romans
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Virtually all major wine producing regions of Western Europe were established by the ____.
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Romans
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During the decline of the Roman empire, wine making was preserved by ____.
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the local churches
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Large cities in ____ were major markets for wine.
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Northern Europe
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Name three of England's influence on the wine trade:
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1. Controlled Bordeaux for nearly 300 years.
2. influenced Port production in Portugal 3. influenced Sherry production in Spain |
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Powdery mildew is controlled by ___.
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Sulfur addition
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Downy mildew is controlled by ____.
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Bordeuax mixture
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