AGRO 1001 : Agronomy Final Study Guide
Document Summary
It is a european grapevine native to the mediterranean and central asia. Very susceptible to the phylloxera: vitis rotundifolia- the kind of grape that can grow in louisiana. Is added to a solution containing glucose, and the yeast cells convert the simple sugars to ethanol and carbon dioxide: acetobacter- the most problematic bacterium, and it has the potential to convert wine into vinegar (acetic acid) overnight. Fortunately, acetobacter is sensitive to free sulfur dioxide and preventative measures against the bacteria can be taken: fermentation- takes place over a period of 10 to 30 days. Wines are fermented differently to give them their characteristic flavors. Aging allows oxygen to enter, and water and alcohol to escape. The acidity decreases, clarification takes place, and components of wine form compounds to enhance flavor and aroma. The wood also contributes to flavor: red wines are usually aged, not white wines.
