VEN 003 Winemaking all HW Questions and Answers Rated A

VEN 003 Winemaking all HW Questions and Answers Rated A In the US, the highest federal excise tax rate is for: Sparkling wine Wines are taxed based on their ________________ and ________________. Alcohol content and carbonation level The highest per capita consumption of wine is in: Europe The three countries with the highest vineyard acreage (land surface area planted with vines) in 2018 are: Spain, China, France Oenotourism has become more popular in the late 20th century due to: All answers are correct Question 1. The Concord grape used in the U.S. is a cultivar of the ____________________native grape species. Vitis labrusca Question 2. Which of the following grape originated in Bordeaux, South-west France? Cabernet Sauvignon Question 3. Which of these grape species is naturally resistant to Pierce's disease? vitis muscadinia rotundifolia What are hybrid direct producer grape varieties? A cross between vitis vinifera and american vitis species Almost all raisins (dried grapes) are produced using the following vitis vinifera variety: Thompson seedless Grapes at harvest tend to have higher sugar content and lower acidity in which type of climatic conditions? Warm weather areas Vine pruning is done each year to: All answers proposed are correct In the vineyard, sulfur application is used to control: fungal diseases "Stuck" fermentation is a term used when fermentation stops before all sugar is consumed by yeasts. Restarting the fermentation can be done by adding which of the following compounds to the must: Diammonium phosphate Saccharomyces cerevisiae is responsible for: Converting sugar to ethanol and CO2 Using the conversion factor given in class, a must with 28 °Brix would result in a wine having how much alcohol by volume? (careful: the ratio is not exactly 0.5, it is 0.55). 15.4 Wine yeasts are ________ alcohol tolerant and _______Sulfur dioxide (SO2) tolerant than wild yeasts. (fill in the blanks with the appropriate pair of choices below). More, more The micro-organisms responsible for the second fermentation in wine are: Lactic acid bacteria Which of the following organisms is required for the production of vinegar from wine? Acetobacter How long does it take for a newly planted vineyard to come into production? 3 to 4 years What style of wine is made using carbonic maceration? Light red wine Typically, white wines are fermented at _______ ___temperatures than red wines because the winemaker's goal is to __________ from the grapes. Lower, minimize the loss of floral and fruity flavors The oak flavor in inexpensive red wines is produced by using