Ch 1

Question 1

The most prevalent of the acids found in grapes and wine

Question 2

The component that makes up 80-90% of the volume of most wines

Question 3

Slow-moving tears that may appear in a wine glass after the wine is swirled

Question 4

Has little or no sensory impact on the majority of quality wines

Question 5

The component that makes up 10-15% of the volume of most wines

Question 6

A type of secondary alcohol

Question 7

A sharp-tasting acid often associated with green apples

Question 8

An acid produced via the conversion of malic acid

Question 9

An acid with a slightly bitter, slightly salty flavor

Question 10

The acid found in most types of vinegae

Question 11

Of the 6 main acids found in wine, list those typically found in unfermented grapes

Question 12

Of the acids typically found in grapes, which are found in very small quantities?

Question 13

Which acid is known to cause deposits known as wine diamonds?

Question 14

What is the name of the wine making process that, in addition to changing a wine’s acid components, often provides wines with a creamy texture and a buttery aroma?

Question 15

What measurement is used to define the volume of all the acids present in a wine?

Question 16

What does pH measure?

Question 17

What is a typical pH measurement of a highly acidic wine?

Question 18

What pH measurement would you expect to find any a low acid wine?

Question 19

What are the two main fermentable sugars found in wine grapes?

Question 20

What term is used to describe a wine that does not contain any detectable sugar

Question 21

Yellow pigments found in white wine

Question 22

An aromatic compound found in oak barrels

Question 23

A compound founded wine believed to be beneficial to human health

Question 24

One of the most common esters found in wine

Question 25

The specific component that gives fino Sherries their distinctive aroma

Question 26

The compounds that give red wine its red, blue, or purple hue

Question 27

Bitter compounds found in the skins, seeds, and stems of grapes

Question 28

Molecules that result from the joining of an acid and an alcohol

Question 29

Matter sometimes formed as a result of polymerization

Question 30

A preservative widely used in
winemaking

Question 31

Oxidized alcohol is formed when wine is exposed to air

Question 32

Promotes the release of the wine’s aromatic compounds

Question 33

Red wines that are more highly acidic tend to appear more blue in color, whereas low acid red wines appear more red

Question 34

Tannins can create a textural drying sensation on the palate

Question 35

Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected

Question 36

Flavonols increase in white grapes with increased exposure to sunlight

Question 37

Raw (untoasted) oak barrels will typically contain higher levels of vanilla, then lightly toasted barrels

Question 38

The phenolic compounds of a grape are concentrated primarily in its skin and seeds