VEN 003 midterm study guide 78 Exam Study Questions with 100% Correct Answers | Verified

How do wine producers decide when to harvest? What tools or instruments are used to determine when grapes are ready to harvest? - ️️-Sugar must be high enough (check via refractometer, hydrometer -- both measure sugar in grape juice) -Acid must not be too low (check via titration) -Varietal flavor is optimal (use human to taste) (flavor, acidity, sugar) When are grapes crushed? How is this done? What name is used to refer to the mixture of juice that results from crushing? - ️️Grapes are crushed in a crusher/destemmer after they're harvested in order to break berries open and let the yeast get juice. The fruit goes into this device and the stems are separated from the mix to be disposed of while the juice, skins, and seeds are combined into a juice mixture, "must". Where does the color in red wines come from? - ️️The pigment in the grape skin Why is sulfur dioxide (SO2) added to wine? - ️️SO2 is antimicrobial and kills wild yeast and other contaminants. It is also an antioxidant that prevents browning caused by plyphenol oxidase (PPO) What adjustments can be made to the 'must'? - ️️-sugar enrichment - chaptalization (illegal in CA) - addition of sugar raises potential alcohol -grape juice concentration adjustment -acid adjustment (add tartaric acid if acid content is low at harvest) What is the typical juice yield for one ton of grapes? - ️️1 ton of grapes = 140-190 gallons of juice or wine