Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

sensory evaluation > Acids > Flashcards

Acids Flashcards

1
Q

What is sensory evaluation

A

The systematic assessment of wine using the evidence provided by our senses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

In order for evaluation to take place what three things must the brain do

A

1) perceive stimulus
2) identify it
3) measure its intensity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are the three major thresholds of evaluation

A

Detection
Recognition
Differentiation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is an acid

A

Any chemical compound that, when dissolved in water, gives a solution with a hydrogen ion activity greater than water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the six key acids in wine

A 
Tartaric 
Malic
Succinic 
Lactic
Citric
Acetic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Describe malic acid

A

Sharp, light bodied, green apple

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Describe tartaric acid

A

Steely, full bodied, neutral

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Describe lactic acid

A

Sour, milky, full-bodied

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Describe citric acid

A

Sharp, lemony, light bodied

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Describe acetic acid

A

Aromatic, vinegary, light bodied

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the most important acid in wine

A

Tartaric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the benefits of tartaric acid

A

Aids chemical stability, stabilises colour and influences the taste of the final wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is the concentration of tartaric acid dependent on

A

Grape variety and soil content

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What happens to the acid levels of tartaric acid during ripening

A

They hardly diminish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the disadvantages of tartaric acid

A

They can form tartrates. This is a potential instability issue in the final wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What acid is found in most fruit and berries, notably in green apples

A

Malic acid

17
Q

Where would you find higher levels of malic acid and why?

A

In cooler climates due to degree of ripeness

18
Q

What are the benefits of succinic acid

A

It is stable and resistant to attack by wine bacteria and when combined with ethanol creates mild fruity esters

19
Q

Which acid is used as an artificial sweetener and acidity regulator

A

Succinic acid

20
Q

Which acid is a byproduct of the fermentation process

A

Succinic acid

21
Q

Which acid is found in very minute quantities in winegrapes

A

Citric acid

22
Q

What is the concentration of citric acid compared to tartaric acid

A

1/20

23
Q

Which acid is more harsh, tartaric or citric

A

Citric

24
Q

Which acid can react with bacteria to produce acetic acid

A

Citric acid

25
Q

What is the primary acid of yoghurt and milk

A

Lactic

26
Q

Where is the lactic acid produced

A

During winemaking by lactic acid bacteria

27
Q

What is milder than tartaric and malic acid

A

Lactic

28
Q

What is the most volatile acid found in wine

A

Acetic acid

29
Q

Acetic acid is formed in four ways: what are they

A

Formed by yeast during the alcoholic fermentation

By bacteria fermenting citric acid during the malolactic fermentation

By lactic bacteria converting residual sugar during stuck fermentations

By acetobacter converting ethyl alcohol in finished wine, due to excessive exposure to oxygen

30
Q

Why is acidity important in wine

A

It influences colour, balance, taste and chemical stability

31
Q

What are the three key acids found in grapes

A

Tartaric
Malic
Citric

32
Q

Name two primary acids derived from fermentation process

A

Lactic and acetic

33
Q

How can you reduce the malic acid content

A

MLF

Converting malic acid into lactic acid

sensory evaluation (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions