HADM 4300 Exam Guide with Verified Solutions 2024

the wine label tells us - who made the wine, where was it made, vintage year, grape variety, any indication of special handling, quality ranking or classification viticulture - grape growing, picking the harvest and transporting it to the winery viniculture - winemaking steps in winemaking - de-stemming, crushing, adding sulfur dioxide, vatting, adding yeast, pressing pulp, aging, clarifying, stabilizing, barrel sampling, blending must - unfermented grape juice bottle size affects - aging rate components in wine - water, alcohol, acids, sugar, anthocyanins, tannins, phenols, grape solids, sulfites, undesirable elements what attributes of wine are affected by its components? - color, body, texture, aroma, bouquet, taste, aftertaste, storage life alcohol affects - body, mouth-feel, storage life normal ranges of alcohol for table wines - 7-14.5% light bodied wines' alcohol content - 7-10% medium bodied wines' alcohol content - 10-12% full bodied wines - 12-14.5% the amount of potential alcohol depends on - the amount of sugar, which depends on ripeness of grape at harvest how is the sugar content of a grape measured? - degrees brix white grapes sugar and alcohol content - 21-24 brix, 11-13% alcohol red grapes sugar and alcohol content - 22-26 brix, 12-14% alcohol chaptalization - adding sugar to the grape must to boost natural sugar level and produce higher alcohol level in finished wine in what regions is chaptalization a common practice? - cool growing regions what percentage of table wines comes from water? - 85% or more; can be both beneficial and detrimental that it dilutes all other components what are some organic acids in wines? - tartaric, lactic, citric, malic what does acidity contribute? - crispness, structure, balance low acidity tastes - flabby, flat taste correct acidity tastes - crisp, fresh, lively taste excess acidity tastes - green, harsh, sour taste what to do when there are high levels of malic acid? - convert it to a softer lactic acid via malolactic fermentation byproducts of malolactic fermentation? - buttery flavors acidification - adding tartaric acid to a finished wine what regions is acidification usually done in? - hot climates where natural acidity in the grapes is low amelioration - adding water and sugar to grape must to dilute acidity and boost alcohol of finished wine where is amelioration used? - NY state's cooler wine regions