Modules 5 & 6: Microorganisms

Question 1

Skins and seeds that remain after pressing

Answer 1

Pomace

Question 2

A measurement scale that gives an approximation of glucose and fructose in grape juice

Answer 2

Brix

Question 3

Crushed grapes and juice

Answer 3

Must

Question 4

Fermented beverage from grapes with early evidence in Georgia from about 6000 BC

Answer 4

Wine

Question 5

Ancient fermented beverage made from honey dating back to maybe 7000 BC

Answer 5

Mead

Question 6

Ancient fermented beverage known in early grain-based societies made from malted barley

Answer 6

Beer

Question 7

Name the type of yeast:
Present in a large number of grapes

Answer 7

Native Yeast

Question 8

Name the type of yeast:
Alcohol tolerant

Answer 8

Saccharomyces cerevisiae

Question 9

Name the type of yeast:
Reproducible fermentations

Answer 9

Saccharomyces cerevisiae

Question 10

Name the type of yeast:
More likely to ferment to dryness

Answer 10

Saccharomyces cerevisiae

Question 11

Name the type of yeast:
Produce stronger flavors

Answer 11

Native Yeast

Question 12

Name the type of yeast:
Unpredictable

Answer 12

Native Yeast

Question 13

Name the type of yeast:
Sensitive to sulfur dioxide

Answer 13

Native Yeast

Question 14

What carbon source is required for yeast to have a successful fermentation

Answer 14

glucose and fructose

Question 15

What nitrogen source is required for yeast to have a successful fermentation

Answer 15

amino acids, proteins, and ammonium ions

Question 16

What temperature is required for yeast to have a successful fermentation

Answer 16

between 50-100 degrees F
lower for whites
higher for reds

Question 17

What pH level is required for yeast to have a successful fermentation

Answer 17

low - between 3-4

Question 18

What ethanol level is required for yeast to have a successful fermentation

Answer 18

below 16%

Question 19

What vitamins are required for yeast to have a successful fermentation

Answer 19

riboflavin and thiamin

Question 20

State if the characteristic is associated with Respiration, fermentation, both or neither:
produces carbon dioxide

Answer 20

both

Question 21

State if the characteristic is associated with Respiration, fermentation, both or neither:
Uses glucose as a reactant

Answer 21

both

Question 22

State if the characteristic is associated with Respiration, fermentation, both or neither:
Produces oxygen as a product

Answer 22

neither

Question 23

State if the characteristic is associated with Respiration, fermentation, both or neither:
Produces ethanol

Answer 23

Fermentation

Question 24

State if the characteristic is associated with Respiration, fermentation, both or neither:
Generates energy/heat

Answer 24

both

Question 25

State if the characteristic is associated with Respiration, fermentation, both or neither: Produces much less energy for the cell

Answer 25

Fermentation

Question 26

State if the characteristic is associated with Respiration, fermentation, both or neither: Requires Oxygen

Answer 26

Respiration

Question 27

True/False All energy from fermentation is stored as ATP for use by the yeast

Answer 27

false

Question 28

True/False 22 Brix juice produces a wine with an alcohol concentration of 14.5% by volume

Answer 28

False

Question 29

True/False If not properly controlled, a fermentation can create enough heat to kill yeast

Answer 29

true

Question 30

True/False Red wines tend to ferment faster than white wines

Answer 30

true

Question 31

True/False The choice of yeast & temperature control are important to quality fermentations

Answer 31

True

Question 32

True/False Bacteria are unicellular organisms found everywhere in the world

Answer 32

true

Question 33

True/False Malolactic fermentation produces more heat and energy than the 'primary'ferment

Answer 33

false

Question 34

True/False Malolactic fermentation increases a wine's acidity and produces CO2

Answer 34

false

Question 35

True/False In the food world, lactic acid bacteria are only important in the making of wine

Answer 35

false

Question 36

True/False Oenococcus oeni is the most important lactic acid bacteria in winemaking

Answer 36

true

Question 37

What are the 3 primary reasons for Malolactic fermentation?

Answer 37

to eliminate malic acid for microbial stability to add sensory compounds (like diacetyl) for complexity to decrease the acidity of the wine

Question 38

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis: Requires Oxygen

Answer 38

Acetobacter aceti

Question 39

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis: Bacteria

Answer 39

Acetobacter aceti

Question 40

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis: Yeast

Answer 40

Brettanomyces bruxellensis

Question 41

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis: More ethanol tolerant

Answer 41

Brettanomyces bruxellensis

Question 42

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis: Often contributes a "barnyard" or "horse sweat" character

Answer 42

Brettanomyces bruxellensis

Question 43

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis: Used in vinegar production

Answer 43

Acetobacter aceti

Question 44

Acetobacter aceti bacteria cause the oxidation of _____________ in wine to ____________ in the presence of oxygen. In the presence of ethanol, ______________ can also be formed and has the aroma of nail polish.

Answer 44

ethanol acetic acid ethyl acetate

Question 45

Most common malolactic bacteria in winemaking

Answer 45

Oenococcus oeni

Question 46

What are 4 industry trends observed in the 20th century

Answer 46

varietal labeling rise of new wine growing regions globalization oversupply

Question 47

How many Brix should be in juice to produce a dry, 14% alcohol wine

Question 48

name 2 tools that measure the brix levels

Answer 48

Hydrometer - uses the density of a solution. used in the cellar refractometer - measure the refractive index of the juice, used in the vineyard or winery

Question 49

how is SO2 used in winemaking

Answer 49

limits and controls the growth of wild yeasts and other microorganisms