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Introduction to Wine & Winemaking > Modules 5 & 6: Microorganisms > Flashcards

Modules 5 & 6: Microorganisms Flashcards

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1
Q

Skins and seeds that remain after pressing

A

Pomace

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2
Q

A measurement scale that gives an approximation of glucose and fructose in grape juice

A

Brix

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3
Q

Crushed grapes and juice

A

Must

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4
Q

Fermented beverage from grapes with early evidence in Georgia from about 6000 BC

A

Wine

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5
Q

Ancient fermented beverage made from honey dating back to maybe 7000 BC

A

Mead

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6
Q

Ancient fermented beverage known in early grain-based societies made from malted barley

A

Beer

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7
Q

Name the type of yeast:
Present in a large number of grapes

A

Native Yeast

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8
Q

Name the type of yeast:
Alcohol tolerant

A

Saccharomyces cerevisiae

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9
Q

Name the type of yeast:
Reproducible fermentations

A

Saccharomyces cerevisiae

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10
Q

Name the type of yeast:
More likely to ferment to dryness

A

Saccharomyces cerevisiae

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11
Q

Name the type of yeast:
Produce stronger flavors

A

Native Yeast

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12
Q

Name the type of yeast:
Unpredictable

A

Native Yeast

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13
Q

Name the type of yeast:
Sensitive to sulfur dioxide

A

Native Yeast

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14
Q

What carbon source is required for yeast to have a successful fermentation

A

glucose and fructose

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15
Q

What nitrogen source is required for yeast to have a successful fermentation

A

amino acids, proteins, and ammonium ions

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16
Q

What temperature is required for yeast to have a successful fermentation

A

between 50-100 degrees F
lower for whites
higher for reds

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17
Q

What pH level is required for yeast to have a successful fermentation

A

low - between 3-4

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18
Q

What ethanol level is required for yeast to have a successful fermentation

A

below 16%

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19
Q

What vitamins are required for yeast to have a successful fermentation

A

riboflavin and thiamin

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20
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
produces carbon dioxide

A

both

21
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
Uses glucose as a reactant

A

both

22
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
Produces oxygen as a product

A

neither

23
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
Produces ethanol

A

Fermentation

24
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
Generates energy/heat

A

both

25
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
Produces much less energy for the cell

A

Fermentation

26
Q

State if the characteristic is associated with Respiration, fermentation, both or neither:
Requires Oxygen

A

Respiration

27
Q

True/False
All energy from fermentation is stored as ATP for use by the yeast

A

false

28
Q

True/False
22 Brix juice produces a wine with an alcohol concentration of 14.5% by volume

A

False

29
Q

True/False
If not properly controlled, a fermentation can create enough heat to kill yeast

A

true

30
Q

True/False
Red wines tend to ferment faster than white wines

A

true

31
Q

True/False
The choice of yeast & temperature control are important to quality fermentations

A

True

32
Q

True/False
Bacteria are unicellular organisms found everywhere in the world

A

true

33
Q

True/False
Malolactic fermentation produces more heat and energy than the ‘primary’ferment

A

false

34
Q

True/False
Malolactic fermentation increases a wine’s acidity and produces CO2

A

false

35
Q

True/False
In the food world, lactic acid bacteria are only important in the making of wine

A

false

36
Q

True/False
Oenococcus oeni is the most important lactic acid bacteria in winemaking

A

true

37
Q

What are the 3 primary reasons for Malolactic fermentation?

A

to eliminate malic acid for microbial stability
to add sensory compounds (like diacetyl) for complexity
to decrease the acidity of the wine

38
Q

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis:
Requires Oxygen

A

Acetobacter aceti

39
Q

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis:
Bacteria

A

Acetobacter aceti

40
Q

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis:
Yeast

A

Brettanomyces bruxellensis

41
Q

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis:
More ethanol tolerant

A

Brettanomyces bruxellensis

42
Q

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis:
Often contributes a “barnyard” or “horse sweat” character

A

Brettanomyces bruxellensis

43
Q

identify if the statement is about Acetobacter aceti or Brettanomyces bruxellensis:
Used in vinegar production

A

Acetobacter aceti

44
Q

Acetobacter aceti bacteria cause the oxidation of _____________ in wine to ____________ in the presence of oxygen. In the presence of ethanol, ______________ can also be formed and has the aroma of nail polish.

A

ethanol
acetic acid
ethyl acetate

45
Q

Most common malolactic bacteria in winemaking

A

Oenococcus oeni

46
Q

What are 4 industry trends observed in the 20th century

A

varietal labeling
rise of new wine growing regions
globalization
oversupply

47
Q

How many Brix should be in juice to produce a dry, 14% alcohol wine

A
48
Q

name 2 tools that measure the brix levels

A

Hydrometer - uses the density of a solution. used in the cellar
refractometer - measure the refractive index of the juice, used in the vineyard or winery

49
Q

how is SO2 used in winemaking

A

limits and controls the growth of wild yeasts and other microorganisms

Introduction to Wine & Winemaking (5 decks)

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