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Enology - Test 1

Intro to Enology at Arkansas Tech University

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