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VEN 003 Midterm Exam questions and answers already graded A+| Updated & Verified | 2024
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VEN 003 Midterm Exam questions and answers already graded A+| Updated & Verified | 2024
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VEN 003 Midterm Exam questions andanswers already graded A+| Updated &
Verified | 2024
types of trellising - ✔✔head-trained (no trellis, grows gnarly arms), VSPC (vertical shoot positioning),
lyre trellis (splits canopy for vigorous growth), t-top trellis (held higher for more growth), cordon-trained
(strung along lines)
pruning - ✔✔removes last year's canes and determines amount of crop for next year by
determining number of dormant buds
Louis Pasteur - ✔✔french chemist, discovered that yeast was a microorganism and was responsible
for fermentation, this man discovered that heat could kill bacteria that otherwise spoiled liquids
including milk, wine, and beer
brix - ✔✔used to measure the sugar percentage in grapes or juice, roughly translates to 1% sugar
per degree brix, during fermentation, a 1* drop in brix = 2.3*F increase in temperature
pomace - ✔✔remaining seeds and skins after pressing, occasionally spread around vineyard
to distribute yeast for next years growth
wild yeast - ✔✔species or strains of yeast that occur on grape surfaces or are on winery equipment
or walls, can initiate fermentation, but unpredictable, alcohol intolerant, and produces strong flavors
,wine yeast - ✔✔saccharomyces cerevisiae, resistant to alcohol, SO2, and high temps, doesn't produce
off flavors like wild yeast, requires low pH of 3-4 and temp between 50*F and 100*F, will die if
alcohol percentage exceeds 16%
DAP - ✔✔diammonium phosphate, used as an additional source of nitrogen for yeast
YAN - ✔✔yeast assimilable nitrogen, measure of nitrogen in the grape, should be in range of 200-
300 mg/L
fermentation - ✔✔conversion of sugar into alcohol, carbon dioxide, and heat
C6H12O6 > 2C2H5OH + 2CO2 + heat, must stay under 100*F
approximation of alcohol content - ✔✔multiply brix by 0.55
stuck fermentation - ✔✔a situation in which the fermentation of wine stops on its own before the
desired level of alcohol is produced and all sugar is used up, biologically unstable, often caused by
nutrient depletion or overheating, can be restarted by warming the wine, adding DAP, racking,
removing old yeast, and innoculating with new yeast
lactic acid bacteria - ✔✔converts malic acid into more stable lactic acid and CO2, creates a buttery
flavor and reduces acidity, can be prevented with SO2
, malolactic fermentation - ✔✔a second fermentation in which harsh malic acid is converted into a softer
lactic acid; an acid that will soften a wines tannins; Adds complxity to whites (Ex: Chardonnay ) and
softens reds (Ex: Cabernet and Merlot). Done by lactic caid bacteria
acetobacter - ✔✔bacteria that converts alcohol into acetic acid (vinegar)
brettanomyces - ✔✔a yeast that can cause undesirable aromas and smells in wine
sorting - ✔✔removes MOG (matter other than grapes) and over/under ripe berries; can be done
by hand or machine
crushing - ✔✔creates must, allows yeast to reach juice of berry, options as to crushing with or
without stems or whole clusters
destemming - ✔✔removing stems and separating grapes
SO2 addition - ✔✔antimicrobial, kills wild yeast and other contaminants, reason behind the
"contains sulfites" warning
chaptalization - ✔✔adding sugar to grape juice before fermentation to increase the alcohol content
of the finished wine, illegal in CA, can only use grape juice concentrates
tartic acid - ✔✔occasionally added to wine to increase acidity
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