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Enology - Test 1
Intro to Enology at Arkansas Tech University
| Question | Answer |
|---|---|
| Why don't the French have a word that means "wine maker?" | Because wine makes itself! |
| At what temperature do you add your nutrient (sugar?) | 110 |
| At what temperature do you add your yeast? | 104 |
| Why should you NOT throw your yeast on top of your cap (grape skins, pulp and seeds)? | Yeast needs to stay warm; mix it in below the cap |
| Name one advantage of a bladder press over a basket press: | The bladder press requires less pressure and is less likely to crack seeds open (that would release bitter phenolics) |
| Which yields more juice during pressing, white grapes or red? | Red |
| What do you call the grape juice obtained BEFORE you actually press? | Free run |
| Sulfur dioxide, which controls undesirable microorganisms, is typically added in what amount? | 35 - 125 ppm |
| Fermentation is an endothermic/exothermic reaction? | Exothermic |
| Fermentation produces ethanol, __________, and heat. | carbon dioxide |
| Why is a "hot" fermentation undesirable? | You can lose flavor by blowing off esters |
| What do you call the dead yeast and other solids at the bottom of the tank? | lees |
| Clear wine is "racked" into smaller containers with more/less head space? | less |
| What is bentonite? | a fining agent |
| Potassium bitartrate us also known as | cream of tartar |
| How do you remove potassium bitartrate from wine? | You chill it to 30 degrees F to let crystals form, then filter to remove the crystals |
| What pH range is desirable in wine? | 3.2 - 3.5 |
| What does MOG stand for? | Material Other than Grapes |
| Define fermentation: | Any reaction involving either living microorganisms or an enzyme from such an organism (we are interested in alcoholic fermentation!) |
| Who was the first wine microbiologist? | Louis Pasteur |
| What species of yeast is used to make wine? | "Saccharomyces cerevisiae" |
| What do you add to the must to kill wild yeasts and spoilage microorganisms? | sulfur dioxide |
| What species of yeast is usually used to make champagne? | "Saccharomyces bayanus" |
| You should rehydrate yeast in warm ______________ water. | |
| Why should white wines be fermented in closed fermenters? | They are more susceptible to oxidation |
| The yeast growth cycle has a lag phase, a ____________ phase, a stationary phase, then a ____________ phase. | log phase, decline phase |
| T or F? Tannins help protect against oxidation. | True |
| Fermentation in wineries is potentially deadly because of the release of large amounts of what gas? | carbon dioxide |
| Red wine should be fermented at what temperature range? | 68-85 degrees F |
| White wine should be fermented at what temperature range? | 50-65 degrees F |
| Fermentation gets sluggish above ________ degrees F. | 85 |
Created by:
jlewter
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