prelim 1 2012 4300 - final with grades

prelim 1 2012 4300 - final with grades - 1. Surname: \...

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1. \ Surname: First Name: NetID (ex. Mtk47) _______ Food Science (VIEN) 4300 Prelim #1, Feb. 21, 2012 Multiple Choice Answer Sheet For each question, neatly write the letter of the alternative you think is the most correct in the box directly below the question number on this sheet. If you make a mistake, cross out your mistake clearly and write the new correct number underneath. Ambiguous responses will be treated as blank . Your answers cannot be marked unless your Test Packet is also turned in with your name written at the top. Question Number 1 2 3 4 5 6 7 8 9 10 B C D D B B A A B C Question Number 11 12 13 14 15 16 17 18 19 20 D B D B B B D C A B Question Number 21 22 23 24 25 26 27 28 29 30 C A D B C A B A B B Question Number 31 32 33 34 35 36 37 38 39 40 A D A A C D C B D C Extra Credit (continue on back of answer sheet if needed) 1. ___ 2. ___ Please check that your Name and Net ID are written clearly at the top of this AND the next page
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Last Name________________ First Name_____________ Net ID __________ 1. What was the reason water was added to wine by ancient Greeks? a. Water reduced the ethanol concentration of wine,decreasing the extraction of undesirable flavor compounds from the storage container into the wine . b. Water reduced the acidity per volume of wine making the wine more palatable. c. Water increased the pH of the wine, slowing the effects of oxidation during storage d. The water increased the active sulfite concentration of the wine, which inhibited spoilage. 2. Why was brimstone (elemental sulfur) burned in early winemaking? a. The volatilized elemental sulfur would be deposited on the grape vines protecting them from powdery mildew infection. b. Hydrogen sulfide produced by the fires was a potent antioxidant c. Sulfur dioxide produced by the fires acted as an antimicrobial in sanitizing wine storage vessels. d. The sulfur was converted to sulfate, a critical nutrient for yeast amino acid synthesis that is often deficient in grapes 3. Wine is an alcoholic beverage composed of several principle components. From highest to lowest, select the correct proportions for the principle constituents of a typical sweet white wine: a. EtOH, water, sugars, acids b. Water, EtOH, acid, sugars c. EtOH, water, sugars, acids. d. Water, EtOH, sugars, acids. 4. A simple tool for measuring a liquid’s density was introduced in the 18 th century. What parameter did this allow winemakers to easily and accurately measure? a. Titratable acid content b. CO 2 produced by the fermentation c. Methanol content of the finished wine d. Sugar content of the grapes 5. During a wine tasting with a group of friends a strong disagreement develops regarding how to describe one of the wines. Assuming all members of the group have experience with tasting, which quality is the most likely for members of the group to perceive differently, but everyone still be accurate in describing their own experience? a.
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This note was uploaded on 03/08/2012 for the course FDSC 4300 taught by Professor Sachs during the Spring '12 term at Cornell University (Engineering School).

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prelim 1 2012 4300 - final with grades - 1. Surname: \...

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