general

Question 1

what is the conversion factor of Baume to pot alc?

Answer 1

1:1

Question 2

what is the conversion factor of Baume to Brix

Answer 2

Brix = baume (1.8), approximately

Question 3

what is the conversion factor for Baume to g/l sugar

Answer 3

Baume(18) = g/l sugar

Question 4

what is the conversion factor for hl/ha to tons/acre?

Answer 4

18 hl/ha = 1 ton/acre

Question 5

how many acres are there in a ha?

Answer 5

2.471 acres

Question 6

how many oz/L?

Answer 6

33.81 oz/L

Question 7

how many ml/oz?

Answer 7

29.57 ml/oz

Question 8

What chemical compound is responsible for the black pepper aromas of wine?

Answer 8

Rotundone, a sesquiterpene

Question 9

what are the five anthocyanins in red wines?

Answer 9

delphinidin
malvidin
peonidin
cyanadin
petunidin

Question 10

what is the full name of TCA?

Answer 10

2,4,6 Trichloroanisole

Question 11

what is the full name of TBA?

Answer 11

2,4,6 Tribromoanisole

Question 12

what is the full name of TeCA?

Answer 12

2,3,4,6-tetrachloroanisole, has been implicated in cork taint

Question 13

what is the full name of PCA?

Answer 13

pentachloroanisole, , has been implicated in cork taint

Question 14

what chemicals are responsible for musty or “cork taint” odors?

Answer 14

TCA, TBA, TeCA, PCA

Question 15

what are the three signature spoilage compounds of Brett?

Answer 15

4-EC, (ethylcatechol) sweaty, horsey aromas
4-EG (ethylguaiacol) clove and medicinal aromas
4-EP (ethylphenol) Band-Aid aromas

Question 16

what acids are produced by brett?

Answer 16

isovaleric acid (sour aromas of barnyard and bile), acetic acid (vinegar)

Question 17

what two acetic acid bacteria are responsible for VA?

Answer 17

Gluconobacter oxydans (during fermentation)
Acetobacter aceti (post fermentation)

Question 18

what is the approximate detection threshold for acetic acid?

Answer 18

0.7g/l

Question 19

what are the US legal limits for acetic acid?

Answer 19

Red wine: 1.40 g/l (1.70 g/l if Brix at harvest is 28° or higher)

White and Dessert Wines: 1.20 g/l (1.50 g/l if Brix at harvest is 28° or higher)

Question 20

what aromas does ethyl acetate contribute?

Answer 20

nail polish remover

Question 21

what is DAP?

Answer 21

diammonium phosphate, a yeast nutrient which prevents the accumulation of hydrogen sulfide, responsible for rotten egg aromas

Question 22

what aromas does ethyl mercaptan contribute?

Answer 22

rubber, rotten onion

Question 23

what aromas does methyl mercaptan contribute?

Answer 23

rotten cabbage, burnt match

Question 24

what is laccase?

Answer 24

an enzyme produced by botrytis that oxidizes a wide range of phenols in grape must

Question 25

what does Brettanomyces use as a food source?

Answer 25

sugars (including cellobiose from toasted oak), ethanol and amino acids

Question 26

what aromas does the monoterpene cis-rose oxide produce?

Answer 26

Rose and Lychee

Question 27

what aromas does the monoterpene linalool produce?

Answer 27

spicy, highly floral

Question 28

what aromas does the monoterpene geraniol produce?

Answer 28

geraniums and lemon

Question 29

what aromas does the monoterpene nerol produce?

Answer 29

orange and rose

Question 30

what aromas does the monoterpene citronellol produce?

Answer 30

floral | AKA dihydrogeraniol, formed through the reduction of geraniol,

Question 31

what aromas does the monoterpene alpha-terpeniol produce?

Answer 31

grapey, pine | 10 X less intense than linalool, associated with low quality Argentinian Torrontes

Question 32

in what varieties is rotundone a varietal marker?

Answer 32

syrah, gruner veltliner, Mourvedre, Schiopettino and Vespolina. Increases with veraison

Question 33

in what varieties is 2-methoxy-3-isobutylpyrazine a varietal marker?

Answer 33

Cabernet Sauvignon, Cabernet Franc, SB and other related Bordeaux varieties. Decreases after veraison

Question 34

what is the general pH range in white wines?

Answer 34

2.9-3.5

Question 35

what is the general pH range in red wines?

Answer 35

3.3-3.8

Question 36

what are the three acids present in grapes?

Answer 36

Tartaric, Malic, Citric

Question 37

what is the approximate conversion factor for KMW to Oechsle?

Answer 37

1° KMW =~ 5° Oe

Question 38

what are the four principle forms of Daktulosphaira Vitifoliae?

Answer 38

sexual form leaf form root form winged form

Question 39

what are the only two Vitis Vinifera species which are naturally resistant to phylloxera?

Answer 39

``` Juan Garcia (a grape native to and grown on the terraced vineyards of the Tormes River in Zamora, Spain) Assyrtiko (from Santorini, although the volcanic ash in the soil may actually be responsible) ```

Question 40

name three places in Europe that were spared from phylloxera

Answer 40

Colares, Portugal a small vineyard in Brunello di Montalcino, owned by Lisini Quinta Nacional, Oporto (owned by Quinta do Noval) Jumilla, Spain three small plots of PN used to produce Bollinger VV Francaises