VEN 003 Midterm Latest 2024 Graded A

VEN 003 Midterm Latest 2024 Graded A wine fermented grape juice enology study of winemaking viticulture the study of grape cultivation table wine 9%-14% alcohol dessert/fortified wine 14%-24% alcohol effervescence the amount of CO2 in wine; sparkling wine if more than one atmosphere taxes on wine increases with percent alcohol and effervescence dryness of wine dry = less sweet must freshly crushed grapes including juice, seeds, and skins 63% of wine is produced in... Italy, France, Spain, USA, Argentina/Australia enotourism wine tourism, a growing industry saccharomyces cerevisiae yeast used to ferment wine, a fungus terrior the contribution of a location's distinctive physical features to the way food tastes; climate, soil, etc ampelography scientific description and classification of the grape vine flavor of wine comes from... grapes, fermentation, processing & aging grapes are good for fermentation because... high and sugar and nitrogen to provide nutrients to yeast, naturally have yeast on skin to protect against sun Vitis vinifera primary wine grape species, known as European wine grape locations/restrictions of grape growth between 30* and 50* N and S, temperate areas, can't grow in north US because of winter cold and can't grow in south US because of Pierce's disease Vitis riparia and Vitis rupestris used for rootstocks because partially immune to phylloxera phylloxera tiny root-eating louse that was transported to Europe from the US and devastated their grape vines, combated with sulfur powder and copper sprays budbreak the first stage in the life cycle of the grape vine, the first small shoots and leaves will break through buds left intact by winter pruning. verasion sudden acceleration towards maturation, most noticible by when grapes change color and soften; at this point sugar content begins to increase and acid concentration begins to fall tannins a class of astringent molecules that create flavor in wine, found in seeds and skins decision to harvest sugar content must be high enough, acidity can't be too low, varietal flavor optimal mechanical harvesting faster but damages berries and can cause early fermentation if grapes aren't processed quickly degree days cumulative measure of heat during the course of a year, creates 5 different growing regions in california what happens to grapes when temperature is too extreme... Hot: more sugar, higher yield, earlier ripining, but less color and flavor Too Hot: shriveled fruit, sunburn, sugar accumulation stops Cold: more color and flabor, but less sugar and more acid Too Cold: winter kill/spring frost, fruit won't