Midterm 1 - WVIT 202 - NIKU – ACTUAL
EXAM QUESTIONS AND ANSWERS
What is Sulfer Dust - Answer-a chemical used on grapes to prevent a powdery mildew from forming
may create hydrogen sulfide
What Are Polysaccharides - Answer-a type of sugar in the grape
changes the mouthfeel and texture of the wine
changes the body of the wine through phenol-polysaccharide complexes
decreases the level of bitterness and astringency
What is Copper Sulfate - Answer-a chemical used on grapes to prevent a downy mildew
What Happens if you Add Too Much Copper Sulfate - Answer-there will be a copper haze in white wines
, What is the Importance of Polysyccriods in Winemaking and the Quality of Wine - Answer-they change
the mouthfeel and texture of the wine
they change the body of the wine through polysaccharid-phenol complexes
they decrease the bitterness and astringency of the wine
What are Primary Aromas, Secondary Aromas, and Tertiary Aromas - Answer-primary: from the grape
secondary: from the barrel type / winemaking technique
tertiary: from maturation and aging through time
What are the Stages of Berry Development - Answer-bloom --> fruit set
fruit set--> lag
lag phase
ripening
senescence
What Happens During Each Stage of Berry Development - Answer-bloom --> fruit set: decides the
uniformity of the crop, seed numbers
fruit set --> lag phase: formation of acids, flavors, flavonoids, and hydroxycinnemates
lag phase: last stage of berry development, should be going into ripening
EXAM QUESTIONS AND ANSWERS
What is Sulfer Dust - Answer-a chemical used on grapes to prevent a powdery mildew from forming
may create hydrogen sulfide
What Are Polysaccharides - Answer-a type of sugar in the grape
changes the mouthfeel and texture of the wine
changes the body of the wine through phenol-polysaccharide complexes
decreases the level of bitterness and astringency
What is Copper Sulfate - Answer-a chemical used on grapes to prevent a downy mildew
What Happens if you Add Too Much Copper Sulfate - Answer-there will be a copper haze in white wines
, What is the Importance of Polysyccriods in Winemaking and the Quality of Wine - Answer-they change
the mouthfeel and texture of the wine
they change the body of the wine through polysaccharid-phenol complexes
they decrease the bitterness and astringency of the wine
What are Primary Aromas, Secondary Aromas, and Tertiary Aromas - Answer-primary: from the grape
secondary: from the barrel type / winemaking technique
tertiary: from maturation and aging through time
What are the Stages of Berry Development - Answer-bloom --> fruit set
fruit set--> lag
lag phase
ripening
senescence
What Happens During Each Stage of Berry Development - Answer-bloom --> fruit set: decides the
uniformity of the crop, seed numbers
fruit set --> lag phase: formation of acids, flavors, flavonoids, and hydroxycinnemates
lag phase: last stage of berry development, should be going into ripening
