Wine Science

Question 1

Oxidase

Answer 1

Enzyme that assists in rapid fermentation

Question 2

Benefit of regular moderate drinking

Answer 2

Increases level of alcohol dehydrogenase in liver

Increases high-density “good” cholesterol

Lowers low-density cholesterol

Anticoagulant

Relaxing

Good socially

Question 3

Alcohol dehydrogenase

Answer 3

Enzyme that breaks down alcohol

Question 4

Flavanoid health benefit

Answer 4

Antioxidant

Some are anticoagulants

Question 5

Resveratrol health benefit

Answer 5

Antioxidant

Anti-mutagenic

Resists cancer at all stages

Some antibiotic properties

Question 6

Potassium health benefit

Answer 6

Replaces sodium in the body

Question 7

Parthenocissus

Answer 7

Genus of grape

Virginia Creeper

Boston Ivy

Question 8

Phylloxera journey to Europe

Answer 8

Americas > Kew Gardens > Europe

Question 9

EU minimum still wine ABV

Answer 9

8.5%

Question 10

Partial root drying

Answer 10

Special form of irrigation

One side of roots gets water, other stays dry

Dry side signals water stress, focuses on fruit growth rather than vegetation

Wet side keeps supplying water

Question 11

La Lutte Raisonée

Answer 11

“Reasoned fight”

Respect for vineyard

Treatments allowed only when necessary

All treatments must be tracked

Terra Vitis organization certifies in France

Question 12

Principles of certified organic

Answer 12

No harmful synthetic chemical use in last three years

Only non-toxic, environmentally friendly methods and materials in crop growing

Non-toxic equipment sanitation and pest control

No exposure to prohibited materials during bottling

Question 13

Photosynthesis formula

Answer 13

12 CO2 + 11 H20 > C12H22O4 + 12 O2

Question 14

Sucrose conversion formula

Answer 14

C12H22O4 + H20 > C6H12O6 + C6H12O6

One group of glucose, one of fructose

Occurs immediately due to acids

Question 15

Main grape acids

Answer 15

Malic

Tartaric

90% of grape acids

Question 16

Gluconeogenesis

Answer 16

Production of glucose from other sources

Comes from malic acid in grapes

Question 17

Malic/tartaric development during ripening

Answer 17

Malic decreases (respiration/gluconeogenesis)

Tartaric increases in-line with sugar

Question 18

Most common mineral in grape juice

Answer 18

Potassium

Question 19

Potassium effect in grape juice

Answer 19

Helps production and translocation of sugar

Potassium bicarbonate > tartrate crystals

Question 20

Top 5 minerals in grape juice

Answer 20

Potassium

Calcium

Magnesium

Iron

Copper

Question 21

Phenolic classes

Answer 21

Non-flavonoids

Flavonoids (polyphenols)

Question 22

Non-flavonoids

Answer 22

Simple compounds

Benzoic/cinnamic acids

From pulp

Minor influence on wine flavor

Question 23

Flavonoids

Answer 23

Complex molecules

From skin and stems

Anti-oxidant

More common in reds

Question 24

Polyphenol groups

Answer 24

Tannins

Anthocyanins

Question 25

Anthocyanins

Answer 25

Responsible for red color

From inner side of skin

More easily extracted than tannin

Group of compounds

Question 26

Types of flavor compounds

Answer 26

Esters

Higher alcohols

Aldehydes

Terpenols

Hydrocarbides

Question 27

Colloids

Answer 27

Large groupings of proteins

Provides nutrients to yeast

Can de-nature and form deposits over time

Fining can remove

Question 28

Potassium metabisulphite

Answer 28

Antioxidant powder

Spread on grapes

Makes SO2 when wet

Question 29

Carbon dioxide in anaerobic winemaking

Answer 29

Cheap and easy to remove O2 from tank

Can dissolve in wine = prickly

Deadly to humans

Too little = flat taste

Question 30

Nitrogen in anaerobic winemaking

Answer 30

Needs more than CO2 to flush O2 (3x)

Insoluable in wine = no prickling

Can dissolve = froth

Less toxic than CO2

Too much = displaced CO2 = flat wine

Question 31

Argon in anaerobic winemaking

Answer 31

No froth/prickling

Expensive

Good at removing dissolved oxygen

Too much = reduced wine flavors