Vinification

Question 1

While a small amount of sulfur dioxide (SO2) is also naturally produced as a byproduct of fermentation, SO2 is generally added to the fermenting must or to the juice beforehand to prevent-

Answer 1

oxidation and bacterial contamination, and to ensure rapid fermentation

Question 2

What is ethyl acetate?

Answer 2

a culprit of volatile acidity in wine

Question 3

When volatile acidity is encountered as a fault, excessive acetic acid has been produced by the activity of-

Answer 3

acetobacter, the group of bacteria responsible for turning wine to vinegar in the presence of oxygen

Question 4

The amount of heat generated by fermentation increases with the size of the must—without accounting for any temperature control, small vessels provoke __ fermentations and large vessels lead to __ fermentations

Answer 4

slow/cool fermentations, short/hot fermentations

Question 5

Below __°F, most yeasts will not act; above __°F, yeasts will die

Answer 5

50, 113

Question 6

White wine fermentations usually take place at __ temperatures

Answer 6

cooler (fruit and freshness are preserved at lower temperatures)

Question 7

Red wine fermentations may reach into the __ (fahrenheit)

Answer 7

90s

Question 8

winemakers run the risk of volatized (lost) flavor compounds and stuck fermentations as the thermometer passes __

Answer 8

95°F