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final_key - Viticulture and Enology VEN 3 Final VERSION A...

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Here is the key for the Final exam. Correct answers are in bold and explanation is given where there was some confusion. Viticulture and Enology VEN 3 Final VERSION A December 13, 2007 Please use a SCANTRON 2000. Please make sure that you correctly bubble in your student identification number. Each question has one (1) correct answer. Each question counts two (2) points There are 75 questions – with 5 counting as bonus questions. In other words, if you get 70 correct you will have 100%. The reason is that there are a few questions (fewer than 5) that may not have been covered in the distance lectures. 1. A grape vine is physiologically active when the average temperature exceeds a. 30 °F b. 40 °F c. 50 °F d. 60 °F e. None of the above 2. A sparkling wine made by which method can be labeled “Fermented in this bottle”? 3 . Acetobacter produces ____ and _____ from alcohol in the ______ of oxygen. 4. Addition of sugar to cuvee prior to secondary fermentation is called The correct answer is tirage 5. Between veraison and harvest a. berries develop color b. berries soften c. berries become sweeter d. berries become less sour e. All of the above 6. Brettanomyces produces ________ and is prevalent in ______ wines due to minimal use of _____ 7. Carbonic maceration is traditionally used in ________ with _______ grapes. 1
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