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prelim 3 2011 4300 - with answers

prelim 3 2011 4300 - with answers - 34\ 1 2 3 4 Last...

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Unformatted text preview: 34. \ 1) 2) 3) 4) Last Name________________ First Name_____________ Net ID __________ Answers in bold Which of the following is the most effective way to prevent tannin build up during a wine tasting so that you can consistently judge tannin intensity? a. Sucrose solution b. Something containing fat like cheese c. There is no effective palate cleanser for tannin build up that will improve acuity d. Oyster crackers What was the first incarnation of the flavor wheel concerned with describing the flavors of? a. wine b. scotch whisky c. cookies d. hard cider How is a triangle test conducted? a. An individual is presented with three dilute solutions of an aroma compound in ascending concentrations, to determine the detection threshold of that compound. b. An individual is presented with three glasses of wine; two of the glasses contain the same wine, but the third glass contains a different wine. The individual is asked to identify which glass is different from the other two. c. An individual is asked to evaluate the appropriateness of a wine paired with a foodstuff and its diametric opposite on the USDA food pyramid. d. An individual is presented with three wines and asked to evaluate their “liking” of each wine by rank ­order The “miracle fruit” is a small tropical fruit that causes sour foods such as lemons to be perceived as sweet after the miracle fruit is consumed. What is a potential reason for this phenomena? a. The miracle fruit causes temporary anosmia b. The miracle fruit cause temporary ageusia c. The miracle fruit causes temporary synesthesia d. The miracle fruit releases sodium hydroxide which neutralizes the acid 5) Assuming it is conducted with commonly accepted practices which of the following sensory tests is the least likely to have reproducible results? a. b. c. d. A triangle test Descriptive analysis Wine judging Sorting 6) What would you expect to be true about the distillate coming from an alembic versus a column still? a. The alembic will produce more a more neutral spirit b. The column still will produce more a more neutral spirit c. The alembic will burn off more fusel alcohols than the column still d. The column still will produce distillates with higher monetary value but are used less due to their high cost 7) A common idea in small wineries, breweries and distilleries to utilize a faulty fermentation product is to distill it. Assume you have a wine with high ethyl acetate concentration, what distillation cut will be the most affected by the increased ethyl acetate (i.e. which cut will it primarily end up in)? a. Heads b. Heart c. Centers d. Tails 8) Continuing off the premise of question 7, assuming your cut is made when a similar concentration of ethyl acetate is reached, how would the final amount of ethanol per volume of wine used compare with a distillation that had “normal” ethyl ­ acetate levels? a. Both distillations would have the same amount of final ethanol b. The wine with “normal” ethyl acetate would yield a greater final volume of ethanol collected c. The wine with high ethyl acetate would yield a greater final volume of ethanol collected in the distillate d. A “normal” substrate would not have perceivable levels of ethyl acetate in any of the distillate fractions 9) What is the highest ethanol content that can be accomplished through traditional distillation methods? a. 99% b. 96% c. 88% d. 100 Proof 10) Which has not been a change in a region’s wines observed with increasing temperatures in the region (either directly or indirectly)? a. Increased alcohol b. Increased “saltiness” c. Increased SO2 d. Increased acid content 11) Which is not a practice employed by the wine and grape industries in response to climate change? a. Harvesting the grapes earlier b. Adding calcium salts to wine c. Planting grapes in new regions d. Adding water to must 12) What was the mechanism by which the United States drinking age was raised to 21? a. Tax regulation b. National legislation withholding road construction funds for non ­ compliant states c. Constitutional amendment d. Supreme Court decision re ­interpreting the Articles of Confederation 13) What was the effect of the Webb–Kenyon Act? a. It increased the legal drinking age from 18 to 21. b. It allowed for individual states to pass their own prohibition laws. c. It repealed a law prohibiting wines over 12% alcohol by volume to be considered spirits. d. It made home beer production legal. 14) Which of the following was not an element of the NY Farm Winery Act of 1976? a. The ability to produce wine from self ­grown fruit. b. The ability to sell wines directly to the public (on premises). c. Permission for wineries to sell directly to liquor stores. d. Permission to ship wine directly to and from individuals both in and outside of NY State. 15) Who developed the technique of remuage (“riddling”)? a. b. c. d. Madame Clicquot Ponsardin Louis Pasteur Napoleon Bonaparte Louis XIV 16) Which of the following is a reason to conduct a beer fermentation using “wild yeast”? a. You will likely have a predictable length of your fermentation b. Many beer consumers are always trying the next new product with little brand loyalty c. The final product will likely be less acidic with a mellower flavor profile than your average lager d. Yeast is a major cost input beer all beers and by using wild cultures you can produce a beer at a lower cost 17) During sparkling wine production, which is not an alternative to adding sugar at bottling to produce carbonation in bottle? a. Addition of alpha ­amylase to release fermentable sugars from starch b. Force carbonation c. Bottling before the wine has fermented to dryness d. Having secondary fermentation take place in a pressurized tank prior to bottling 18) Rieslings from cool climates are often (though not always) sold semi-dry, with a small amount of residual sugar. Outside of the fact that humans generally like sweet things, why would a winemaker do this with his cool-climate Riesling? a. Sugar improves the wine’s microbiological stability. b. Sugar helps to balance the high tannin in cool-climate Riesling. c. Sugar helps to balance the high acid in cool-climate Riesling. d. To promote secondary fermentation in the bottle 19) In regards to the producers interest in consistency A Red Burgundy is to Chamnagne as… a. A beer made using wild yeast is to Utica Club b. Budweiser is to Coors c. Hops are to malt d. Lautering is to fermentation 20) Which of the following scandals was the wine Red Bicyclette involved in? a. Addition of synthetic aroma compounds to there wine b. Addition of methanol in an attempt to increase alcohol content c. Use of reverse osmosis to “concetrate” the wine d. Use of less expensive varietals in a wine labeled as being produced from Pinot noir 21) Which is a security measure currently used by Chateau Margaux to prevent counterfeiting? a. Isotopically labeled paper is used, allowing the ratio of Carbon 13 to Carbon 12 to be checked b. Each bottle receives an authenticity code which can be checked on the website c. Expensive 3-D printing is done which can be checked with standard 3-d glasses d. No security measures are in place as one knows a counterfeit Chateau Margaux after tasting it 22) What is the most likely compound in wine to cause toxic effects? a. Methanol b. Ethanol c. Acetaldehyde d. Arsenic 23) High levels of ethyl carbamate, which has been tied to increased cancer risk are most associated with what alcohol containing product a. Ice wine b. Sherry c. Lager d. Reduced alcohol wines 24) Which of the following is not a style of sparkling wine? a. Cava b. Sekt c. Oloroso d. Blanquette de Limoux 25) To which general areas has the brewing industry has contributed to most clearly? a. b. c. d. e. Statistics Thermodynamics Microbiology Both A & C A, B & C For questions 25-27, match the term on the top associated with traditional Champagne production with its best description on the bottom. a. b. c. d. e. Assemblage Dosage remuage (“riddling”) Degorgement Tirage 26) Systematic turning and inverting of the bottle to “sweep” yeast into the neck of the bottle. C 27) Freezing of the neck of the wine bottle followed by expelling the plug (containing yeast and sediment) D 28) Addition of liquid to replace what was lost during #11, while also making a final adjustment to the flavor/aroma of the wine. B 29) You are brewer experimenting with wild fermentation and produce a beer with a pH of 3 versus your usual beer that has a pH of 4 Which of the following statements is true of your usual beer compared to the wild fermented beer with a pH of 3? a. The resulting beer contains double the concentration of free hydrogen (H+) ions. b. The resulting beer has a 10-fold higher concentration of free hydrogen ions. c. The resulting beer has a 10-fold lower concentration of free hydrogen ions. d. Both pH values are impossible with beer as they are basic, and beer is acidic 30) Which statement is not usually true for both beer and wine? a. They both are alcoholic due to sugar conversion to ethanol and CO2 b. Prior to inoculation they both have few viable microbial colonies c. The production of both products has driven scientific advances d. No pathogenic organisms can live in either wine or beer 31) Which of the following is not a reason to use an open vineyard canopy such as that shown for Long Island vineyards? a. Minimize production of precursor aroma compounds derived from carotenoids b. Minimize pathogen infection by lowering humidity at the cluster c. Improve the aesthics of your vineyard and in so doing the perceived quality by your consumers d. Improve spray penetration minimizing pesticide waste and improving effectiveness 32) Which Brewery was the first to sell beer after Prohibition? a. Matt Brewing Company b. Anheuser-Bush c. Brooklyn Brewery d. Coors Brewing Company 33) Winemaking on Long Island is best characterized by: a. High land and labor costs b. A maritime climate c. Ultra-premium wine production d. Merlot and Chardonnay grape varieties e. A, B & C f. All of the above 35. (34)Artisan distilleries are a dying breed. Demand for their products is steadily or declining. a. True b. False Extra Credit (Write answer on answer sheet) Brettanomyces has been discussed during the semester in regards to both wine and beer. Using a scientifically based argument discuss, in 4 sentences or less, why Brett character may be considered, or become, a fault in one product while it is considered a benefit in others. (3 Pts possible) Be specific for full points Looking for answers that either discuss differences in possibly aroma precursors due to the different starting ingredients (grapes/ vs malt); chemical differences (alcohol and pH); storage time before consuming the beverage; possibly anosmia or other scientific basis for sensory perception differences. ...
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