WVIT 202 Final Exam Questions and
Answers-Cal Poly
How does each of the following change with age: In Red & White. Color, Tannins, Alcohol, Acid, Ester -
Answer-Color: White=Darker/Brown. Red=Lighter/Brown. Tannins: Decrease in both. Alcohol: Little
decrease. Ester: Fall apart and decrease a ton for both.
Ways to decrease oxygen pick up and oxidation in wine - Answer-No Headspace, topping off, adding
inert gasses, adding SO2 as an antioxidant.
What causes these smells? Brown Apple, Vinegar scent, Nail Polish Remover. - Answer-Acetaldehyde,
Acetic Acid, Ethyl Acetate
What pH HSO3, SO2, and SO3 exist at, and what two things Sulfides are used for - Answer-HSO3, 1-7.
SO2 < 3pH. SO3 > 4 pH.
Antimicrobial and Antioxidant
What is Molecular, Free, Bound and Total SO2 - Answer-Molecular SO2= form of SO2 that has Hydrogen
attached.
Free SO2= Any SO2 by itself
Bound SO2= Connected to something, binds with anthocyanins causes colorlessness. Bounding with
sugars/acetaldehyde gets rid of oxidized smell *For a bit*
, Total SO2= Free SO2 + Bound SO2
Which compound of SO2 makes antioxidant and antimicrobial? - Answer-Bisulfate=Antioxidant
Sulfate= Antimicrobial
Where do non-flavonoids and flavonoids come from? What is the primary one in Whites and Red. -
Answer-Non-Flavonoids=From pulp. Primary in White
Flavonoid= From seeds and skins. Primary in Red
Non-grape non-flavonoids come from what? - Answer-Oak. The barrel or the chips
What is the major class of phenols in red wines - Answer-Flavonoids
What is catechin? Where does it come from? What happens after polymerization? - Answer-A
monomer (phenol) that causes bitterness, after polymerization it causes astringency.
Skins & Seeds.
Becomes tannins
What is the effect of pH on anthocyanins? - Answer-The lower the pH, the more color produced
What are the most common sources of hydrolyzable tannins and condensed tannins? Which one is the
non-flavonoid and flavonoid? - Answer-Hydrolyzable tannin= from oak, non flavonoid.
Condensed tannin= from skins and seeds, flavonoid.
Answers-Cal Poly
How does each of the following change with age: In Red & White. Color, Tannins, Alcohol, Acid, Ester -
Answer-Color: White=Darker/Brown. Red=Lighter/Brown. Tannins: Decrease in both. Alcohol: Little
decrease. Ester: Fall apart and decrease a ton for both.
Ways to decrease oxygen pick up and oxidation in wine - Answer-No Headspace, topping off, adding
inert gasses, adding SO2 as an antioxidant.
What causes these smells? Brown Apple, Vinegar scent, Nail Polish Remover. - Answer-Acetaldehyde,
Acetic Acid, Ethyl Acetate
What pH HSO3, SO2, and SO3 exist at, and what two things Sulfides are used for - Answer-HSO3, 1-7.
SO2 < 3pH. SO3 > 4 pH.
Antimicrobial and Antioxidant
What is Molecular, Free, Bound and Total SO2 - Answer-Molecular SO2= form of SO2 that has Hydrogen
attached.
Free SO2= Any SO2 by itself
Bound SO2= Connected to something, binds with anthocyanins causes colorlessness. Bounding with
sugars/acetaldehyde gets rid of oxidized smell *For a bit*
, Total SO2= Free SO2 + Bound SO2
Which compound of SO2 makes antioxidant and antimicrobial? - Answer-Bisulfate=Antioxidant
Sulfate= Antimicrobial
Where do non-flavonoids and flavonoids come from? What is the primary one in Whites and Red. -
Answer-Non-Flavonoids=From pulp. Primary in White
Flavonoid= From seeds and skins. Primary in Red
Non-grape non-flavonoids come from what? - Answer-Oak. The barrel or the chips
What is the major class of phenols in red wines - Answer-Flavonoids
What is catechin? Where does it come from? What happens after polymerization? - Answer-A
monomer (phenol) that causes bitterness, after polymerization it causes astringency.
Skins & Seeds.
Becomes tannins
What is the effect of pH on anthocyanins? - Answer-The lower the pH, the more color produced
What are the most common sources of hydrolyzable tannins and condensed tannins? Which one is the
non-flavonoid and flavonoid? - Answer-Hydrolyzable tannin= from oak, non flavonoid.
Condensed tannin= from skins and seeds, flavonoid.
