Lecture 6 Flashcards

1
Q

What is the number of bonds C has?

A

C has 4 bonds.

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2
Q

How many bonds does F have?

A

F has 1 bond.

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3
Q

What is the formula for Alcoholic Fermentaion?

A

Sugar + yeast –> Ethanol + Carbon Dioxide + Heat

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4
Q

What is H2SO3?

A

The different state of SO2 when reacting with water is H2SO3.

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5
Q

Why is pH important once water and SO2 react?

A

SO2 is highly dependent on pH once it enters a different state as H2SO3.

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6
Q

Why is SO2 important in winemaking?

A

-It acts as a preservative (antimicrobial and antioxidant against enzymatic and nonenzymatic oxidation.
-Bind to aldehydes,prevent reactions (and said reactions from forming acetic acid.)

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7
Q

Name 3 ‘Species’ of Sulfur in Wines

A
  1. Molecular SO2
  2. Bisulfite
  3. Sulfite
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8
Q

Describe Molecular SO2 in winemaking.

A

-most important form of Sulfur in winemaking
-provides anti-microbial protection
-strongest antioxidant
-can smell

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9
Q

Describe Bisulfite in winemaking.

A

-most abundant form
-has SOME antioxidant properties
-binds to anthocyanins (grape skin pigments) masking colour

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10
Q

Describe Sulfur in the form Sulfite in winemaking.

A

-least abundant
-strong antioxidant-reacts quickly w oxygen

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11
Q

Which antimicrobial has resistance to SO2?

A

Saccharomyces has SOME resistance to SO2.

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12
Q

What does Bound SO2 bound to?

A

Different compounds like sugar, aldehydes, phenolics.

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13
Q

What is the ppm the molecular SO2 should be at for microbial protection?

A

For microbial protection, the molecular SO2, should be 0.5 to 0.8ppm.

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14
Q

What is the FSO2 limit for bottled table wine?

A

50ppm ius the FSO2 limit for bottled table wine.

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15
Q

How is SO2 produced naturally during the fermentaion process?

A

Yeast metabolism (fermentation) produces 10-30ppm SO2 naturally.

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16
Q

What is the most common form of SO2 addition in winemaking?

A

KMS or Potassium metabisulfite is the most common form of SO2 addition to wine.

17
Q

What is the formula to calculate the KMS (Potassium Metabisulfite) required?

A

ppm/1000 X L of wine/0.576 = gKMS

18
Q

How much FO2 do you need to add during grape receival?

A

1-60ppm of FSO2 to red must or white juice.

19
Q

Why do Elements in the same ‘group’ have similar properties?

A

b/c they have the same number of valence electrons

20
Q

Atoms are stable with how mant valence electrons?

A

Atoms are stable with 8 valence electrons and form bonds to fill and stabilize their outer orbit.

21
Q

How are covalent bonds formed?

A

Covalent bonds arev formed when a pair of electrons are shared between molecules.

22
Q

How do you calculate MOL (Molarity )?

A

We can calculate Molarity/Volume of dilution if you know three pf the values in the formula. (M1xV1=M2xV2)

23
Q

How is pH and [H+} related?

A

pH is related to the concentration of H+

24
Q

Why does water dissolve molecules while in a solution?

A

Water is a polar molecule and as a solvent can dissolve other polar molecules.

25
What happens to the acidity and sugar to grapes as they ripen?
As grapes ripe the sugar INCREASES and the TA decreases.
26
How do you calculate the potential alcohol using Brix?
Pot Alc % = Brix x 0.57
27