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VEN 003 M i d t e r m questions and answers already graded A+| Updated & Verified | 2024
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VEN 003 M i d t e r m questions and answersalready graded A+| Updated & Verified | 2024
The term 'Brut' on a bottle of sparkling wine refers to - ✔✔The level of sweetness of the wine
Which of the predominant microorganism used for the primary fermentation in wine making?
- ✔✔Saccharomyces cerevisiae
The amount of ethnol in a wine is determined mostly by - ✔✔The amount of sugar in the grapes
What exactly is Phylloxera? - ✔✔A small, sap-eating root louse (insect) that feeds on vine roots
Which of the following factors does NOT affect Blood Alcohol Concentration (BAC)? - ✔✔The color
of the wine (red vs white vs rose)
Tannins contribute which of the following sensory properties to grape and wines? - ✔✔Astringency
and Bitterness
A refractometer and a hydrometer are instruments used to measure what component/s in juice or
wine? - ✔✔Sugars
, Which of the following best describes a 'stuck' fermentation? - ✔✔Got this wrong so idk the right
answers but the choices are:
- A fermentation where bacterial overgrowth occurs and the wine is ruined
- A fermentation where all the sugar is consumed and the resulting wine is 'dry'
- A fermentation where not all sugar is consumed and the yeast stop growing/metabolizing sugar
- A fermentation that proceeds so vigorously that a vacuum is created, sealing the lock of
the fermentation vessel
"Riddling" is an important step in one method for making sparkling wine. Which of the following best
describes riddling? - ✔✔Consolidating sediment by rotating bottles at an angle, necks down
"Dosage" is a step in the process of making sparkling wine. Which of the following best describes
dosage? - ✔✔Adding sugar after second fermentation
Which is an Amphora? - ✔✔A clay pot used to store and transport wine in the ancient
Mediterranean region
A bottle of sparkling wine was made by the 'Transfer Process' and labeled as "Naturally Fermented in
the Bottle." Which of the following describes the 'Transfer Process'? - ✔✔After secondary
fermentation in a bottle, the wine is moved to a tank under pressure, filtered to remove yeast and then
re-bottled in clean bottles
Cold stabilization, followed by filtration, is used to remove _____ from wine - ✔✔Potassium bitartrate
(KHT)
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