wine viti Flashcards
(20 cards)
Alcoholic fermentation is caused by the interaction of
1) sugar and carbon dioxide
2) sugar and acid
3) sugar and yeast
4) yeast and pectin
sugar and yeast
The products of the alcoholic fermentation are..
1) alcohol, carbon dioxide, and heat
2) carbon monoxide and sugar
3) tannin and sugar
4) sugar and higher pH
alcohol, carbon dioxide, and heat
As the sugar content of the grapes increase during the growing season, the acids..
1) stay the same
2) fall
3) rise
4) change to sugar
fall
Grapes in cooler climates generally produce wines with..
1) high alcohol and low acids
2) high alcohol and high acids
3) low to moderate alcohol and low acids
4) low to moderate alcohol and high acids
low to moderate alcohol and high acids
The scale used to measure sugar in grape juice in the U.S. is the,,
1) Richter scale
2) Metric scale
3) Fish scale
4) Brix scale
Brix scale
The color of wines made from red grapes can be..
1) red, white, and rose’
2) red only
3) red or rose’ only
4) white only
red, white, and rose’
The process of adding sugar to grape juice before or during fermentation to achieve higher alcohol levels is called..
1) Consternation
2) Pasteurization
3) Fining
4) Chaptalization
Chaptalization
A full-bodied white wine with deep yellow color and complex aromas and flavors would most likely have been produced by..
1) fermentation and aging in small wooden barrels
2) fermentation and aging in large, cool stainless steel tanks
3) carbonic maceration
4) adding red grapes to the process
fermentation and aging in small wooden barrels
The color of red wines comes from..
1) wooden barrels
2) adding caramel
3) the pigments in red grape skins
4) using beet sugar
the pigments in red grape skins
Tannins are extracted from..
1) grape skins
2) wooden barrels
3) grape stems
4) all of the above
all of the above
The term “dry” indicates that a wine is..
1) not sweet
2) low in alcohol
3) astringent
4) in powder form
not sweet
The bubbles in sparkling wine are..
1) oxygen that permeates the cork and settles in the wine
2) carbon monoxide produced by a second fermentation in the bottle
3) carbon dioxide produced by a second fermentation in the bottle
4) the skins of dead yeast cells
carbon dioxide produced by a second fermentation in the bottle
The year “1996” printed on a label indicates that the wine..
1) was bottled in 1996
2) was made from grapes harvested in 1996
3) was ready to drink in 1996
4) was made from grapes grown on vines planted in 1996
was made from grapes harvested in 1996
Malolactic fermentation..
1) reduces total acidity
2) gives the wine a smoother texture
3) creates carbon dioxide
4) all of the above
all of the above
The name of the mold that shrivels grapes and concentrates sugars in the grapes is
1) botrytis
2) bentonite
3) benzoate
4) botticelli
botrytis
Racking and Fining are used to..
1) increase acidity
2) increase sugars
3) increase clarity
4) increase alcohol
increase clarity
Carbonic maceration is generally used to produce red wines that are..
1) fortified
2) concentrated in color and high in tannins
3) sparkling
4) lighter in color, lower in tannins
lighter in color, lower in tannins
The term “fermented in this bottle” indicates a sparkling wine made by..
1) méthode champenoise
2) transfer method
3) carbonic maceration
4) addition of carbonic gas
méthode champenoise
Riddling is used in the sparkling wine process to..
1) sweeten the wine
2) increase the acidity in a wine
3) move the sediment into the neck of the bottle after the second fermentation in the bottle
4) create the bubbles
move the sediment into the neck of the bottle after the second fermentation in the bottle
The final sweetness levels of a sparkling wine is determined by..
1) the amount of sugar in the grapes at harvest
2) the amount of sugar in the final dosage
3) the amount of sugar in the liqueur de triage
4) the aging time after the second fermentation
the amount of sugar in the final dosage
