Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

general knowledge > general > Flashcards

general Flashcards

You may prefer our related Brainscape-certified flashcards:
Get Smarter flashcards
1
Q

what is the conversion factor of Baume to pot alc?

A

1:1

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is the conversion factor of Baume to Brix

A

Brix = baume (1.8), approximately

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what is the conversion factor for Baume to g/l sugar

A

Baume(18) = g/l sugar

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is the conversion factor for hl/ha to tons/acre?

A

18 hl/ha = 1 ton/acre

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

how many acres are there in a ha?

A

2.471 acres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

how many oz/L?

A

33.81 oz/L

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

how many ml/oz?

A

29.57 ml/oz

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What chemical compound is responsible for the black pepper aromas of wine?

A

Rotundone, a sesquiterpene

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what are the five anthocyanins in red wines?

A 
delphinidin
malvidin
peonidin
cyanadin
petunidin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what is the full name of TCA?

A

2,4,6 Trichloroanisole

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is the full name of TBA?

A

2,4,6 Tribromoanisole

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is the full name of TeCA?

A

2,3,4,6-tetrachloroanisole, has been implicated in cork taint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is the full name of PCA?

A

pentachloroanisole, , has been implicated in cork taint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what chemicals are responsible for musty or “cork taint” odors?

A

TCA, TBA, TeCA, PCA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what are the three signature spoilage compounds of Brett?

A

4-EC, (ethylcatechol) sweaty, horsey aromas
4-EG (ethylguaiacol) clove and medicinal aromas
4-EP (ethylphenol) Band-Aid aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what acids are produced by brett?

A

isovaleric acid (sour aromas of barnyard and bile), acetic acid (vinegar)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what two acetic acid bacteria are responsible for VA?

A 
Gluconobacter oxydans (during fermentation)
Acetobacter aceti (post fermentation)
18
Q

what is the approximate detection threshold for acetic acid?

A

0.7g/l

19
Q

what are the US legal limits for acetic acid?

A

Red wine: 1.40 g/l (1.70 g/l if Brix at harvest is 28° or higher)

White and Dessert Wines: 1.20 g/l (1.50 g/l if Brix at harvest is 28° or higher)

20
Q

what aromas does ethyl acetate contribute?

A

nail polish remover

21
Q

what is DAP?

A

diammonium phosphate, a yeast nutrient which prevents the accumulation of hydrogen sulfide, responsible for rotten egg aromas

22
Q

what aromas does ethyl mercaptan contribute?

A

rubber, rotten onion

23
Q

what aromas does methyl mercaptan contribute?

A

rotten cabbage, burnt match

24
Q

what is laccase?

A

an enzyme produced by botrytis that oxidizes a wide range of phenols in grape must

25
Q

what does Brettanomyces use as a food source?

A

sugars (including cellobiose from toasted oak), ethanol and amino acids

26
Q

what aromas does the monoterpene cis-rose oxide produce?

A

Rose and Lychee

27
Q

what aromas does the monoterpene linalool produce?

A

spicy, highly floral

28
Q

what aromas does the monoterpene geraniol produce?

A

geraniums and lemon

29
Q

what aromas does the monoterpene nerol produce?

A

orange and rose

30
Q

what aromas does the monoterpene citronellol produce?

A

floral

AKA dihydrogeraniol, formed through the reduction of geraniol,

31
Q

what aromas does the monoterpene alpha-terpeniol produce?

A

grapey, pine

10 X less intense than linalool, associated with low quality Argentinian Torrontes

32
Q

in what varieties is rotundone a varietal marker?

A

syrah, gruner veltliner, Mourvedre, Schiopettino and Vespolina. Increases with veraison

33
Q

in what varieties is 2-methoxy-3-isobutylpyrazine a varietal marker?

A

Cabernet Sauvignon, Cabernet Franc, SB and other related Bordeaux varieties. Decreases after veraison

34
Q

what is the general pH range in white wines?

A

2.9-3.5

35
Q

what is the general pH range in red wines?

A

3.3-3.8

36
Q

what are the three acids present in grapes?

A

Tartaric, Malic, Citric

37
Q

what is the approximate conversion factor for KMW to Oechsle?

A

1° KMW =~ 5° Oe

38
Q

what are the four principle forms of Daktulosphaira Vitifoliae?

A

sexual form
leaf form
root form
winged form

39
Q

what are the only two Vitis Vinifera species which are naturally resistant to phylloxera?

A 
Juan Garcia (a grape native to and grown on the terraced vineyards of the Tormes River in Zamora, Spain)
Assyrtiko (from Santorini, although the volcanic ash in the soil may actually be responsible)
40
Q

name three places in Europe that were spared from phylloxera

A

Colares, Portugal

a small vineyard in Brunello di Montalcino, owned by Lisini

Quinta Nacional, Oporto (owned by Quinta do Noval)

Jumilla, Spain

three small plots of PN used to produce Bollinger VV Francaises

general knowledge (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions