VEN 003 MIDTERM EXAM 2023-2024 /ACTUAL COMPLETE
QUESTIONS AND CORRECT ANSWERS (VERIFIED ANSWERS )
ALREADY GRADED A+.
How do wine producers decide when to harvest? What tools or instruments
are used to determine when grapes are ready to harvest?
sugar must be high enough, acid must not be too low, varietal flavor optimal,
berries must be sampled! ; refractometer (refraction of light) and hydrometer
(density of juice) –ANSWER.
When are grapes crushed? How is this done? What name is used to refer to
the mixture of juice, skins and seeds that results from crushing? Grapes
are crushed after harvestation and sorting; Destemming and crushing;
Must is crushed grapes before fermentation. –ANSWER.
Where does the color in red wines come from?
The skins of the grape –ANSWER.
Why is sulfur dioxide (SO2) added to wine?
1. Antimicrobial: kills wild yeast and other contaminants
2. Antioxidant: prevents browning caused by PPO (polyphenol oxidase)-
ANSWER.
What adjustments can be made to the 'must'?
Sugar enrichment (Chaptalization = sugar addition to raise alcohol, juice
concentration raises sugar) ; acid adjustment (add tartaric acid) ; water
(dilute sugar) –ANSWER.
What is the typical juice yield for one ton of grapes?
140-190 gallons per ton –ANSWER.
What types of presses are used for wine? Which type is most widely used in
premium wineries?
Racking= transfer or juice or wine away from settled solid material (use one
barrel to fill other barrel) ; fining= adds compounds to wine to favor loss of
cloudiness –ANSWER.
Why are some wines aged in barrels?
1. keep yeast healthy and control wine flavor
2. Control temperature of wine
3. Adds flavors: vanilla, spicy, smokey adds flavors, improve clarity, remove
cloudiness-ANSWER.
Why are wines blended?
mixing wines provide specific flavor attributes consistent with desired wine
styles.
keep yeast healthy, control temperature, add flavors –ANSWER.
Why do winemakers remove excess potassium acid tartrate (KHT)? How do
they do this?
To prevent formation of KHT crystals in bottle
KHT (Potassium Acid Tartrate) is very insoluble in alcohol Precipitates out
when wine is chilled in refrigerator (whites) So accelerate by chilling in
winery: Cold stabilization
― Below 32° for several weeks
― Then filter out crystals-
ANSWER.
Why is wine filtered?
, clarification and stabilization –ANSWER.
Why is cultured yeast used to initiate most fermentations?
the reliability and predictability of using a commercial yeast strain. They
want quick and complete fermentations so that the fermentation tanks can be
used multiple times during harvest. –ANSWER.
Why is it important to control the temperature of a fermentation reaction?
Temperature should not exceed 100 F due to the death of yeast!
Heat produced in a fermenting may get high enough to inhibit the yeast and
stop fermentation
Heat is crucial in red fermentations for adequate color and tannin
Heat must be removed for low temperature fermentations
Cooling systems needed for white fermentations (sometimes red wines→
climate dependent)
50 to 100 F (fastest fermentation at 80-85 F)
TRICK QUESTION ON EXAMS—> IT CANNOT BE ABOVE 100
DEGREES F
Keep yeast healthy ―
Control wine flavor –ANSWER.
What is a fermentation lock?
Let's CO2 OUT without letting AIR IN (Excludes oxygen)
A fermentation lock or airlock is a device used in beer brewing and wine
making that allows carbon dioxide released during fermentation to escape the
fermenter, while not allowing air to enter the fermenter, thus avoiding
oxidation.-ANSWER.
There are two main designs for the fermentation lock What is a "stuck"
fermentation?
Fermentation stop before sugar is used up- unplanned
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