final_key

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”? a. the charmat process b. the traditional process c. the transfer process d. All of the above e. None of the above 3 . Acetobacter produces ____ and _____ from alcohol in the ______ of oxygen. a. acetic acid; carbon dioxide; absence b. acetic acid; carbon dioxide; presence c. acetic acid; ethyl acetate; absence d. acetic acid; ethyl acetate; presence e. None of the above 4. Addition of sugar to cuvee prior to secondary fermentation is called a. chaptalization b. disgorging c. dosage d. remuage e. None of the above 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 _____ a. acetic acid; organic; CO 2 b. ethyl acetate; organic; CO 2 c. acetic acid, organic; SO 2 d. ethyl acetate; organic; SO 2 e. None of the above 7. Carbonic maceration is traditionally used in ________ with _______ grapes. a. Alsace, Pinot noir b. Beaujolais, Gamay noir c. Burgundy, Pinot noir d. Bordeaux, Cabernet franc e. None of the above 1
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2 8. Color and tannin extraction are controlled by a. alcohol concentration b. cap management c. skin contact d. temperature e. All of the above 9. Concord is a variety of a. Muscadinia rotundifolia b. Vitis aestivalis c. Vitis labrusca d. Vitis rupestris e. Vitis vinifera 10. Norton is a variety of a. Muscadinia rotundifolia b. Vitis aestivalis c. Vitis labrusca d. Vitis rupestris e. Vitis vinifera 11. During fermentation a 1 degree Brix reduction in sugar will result in a ___ °F temperature rise (assuming all heat is stored in the fermenting juice) a. 0.55 b. 2.3 c. 5.5 d. 23 e. None of the above 12. During fermentation yeast convert glucose into the following compounds: a. ethanol b. ethanol and carbon dioxide c. ethanol, carbon dioxide and w a t e r d. carbon dioxide and water e. None of the above 13. Extended maceration of red wine after fermentation leads to a wine a. with more astringency b. with more bubbles c. with more red color d. with more sourness e. None of the above 14. Carbohydrates provide _____
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This note was uploaded on 04/16/2008 for the course VEN 3 taught by Professor Can'tremember during the Winter '08 term at UC Davis.

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

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