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Fermentation (wine): Quiz

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Question 1: During fermentation yeast interact with sugars in the juice to create ethanol, commonly known as ethyl alcohol, and ________ (as a by-product).
Carbon sinkCarbon cycleGreenhouse gasCarbon dioxide

Question 2: Some strains of yeasts can generate volatile thiols which contribute to the fruity aromas in many wines such as the gooseberry scent commonly associates with ________.
Cabernet SauvignonViognierChardonnaySauvignon blanc

Question 3: Fermentation may be done in stainless steel tanks, which is common with many white wines like ________, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines.
ChardonnayGerman wineRieslingAustrian wine

Question 4: The process of fermentation in wine is the catalyst function that turns grape juice into an ________.
EthanolAlcoholic beverageBeerVodka

Question 5: During this process the carboxylic carbon atom is released in the form of carbon dioxide with the remaining components becoming ________.
AcetaldehydeAcetic acidEthanolAmmonia

Question 6: The metabolism of ________ and breakdown of sugars by yeasts has the effect of creating other biochemical compounds that can contribute to the flavor and aroma of wine.
Cystathionine beta synthaseAmino acid synthesisAmino acidL-DOPA

Question 7: The risk of stuck fermentation and the development of several ________ can also occur during this stage which can last anywhere from 5 to 14 days for primary fermentation and potentially another 5 to 10 days for a secondary fermentation.
Wine faultAcids in wineAcetic acidFermentation (wine)

Question 8: Instead of yeast, ________ plays a fundamental role in malolactic fermentation which is essentially the conversion of malic acid into lactic acid.
CorynebacteriumGram-positive bacteriaBacteriaGram-negative bacteria

Question 9: During the conversion of acetaldehyde a small amount is converted, by oxidation, to ________ which, in excess, can contribute to the wine fault known as volatile acidity (vinegar taint).
Hydrogen peroxideOxygenAcetic acidEthanol

Question 10: ________ is needed as well but in wine making the risk of oxidation and the lack of alcohol production from oxygenated yeast requires the exposure of oxygen to be kept at a minimum.
HeliumHydrogenNitrogenOxygen







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