Ch. 1 & 2 composition and faults of wine

Question 1

A highly volatile acid, often found in vinegar

Answer 1

Arctic Acid

Question 2

The main type of potable alcohol found in wine

Answer 2

Ethanol or Ethyl Alcohol

Question 3

The main acid found in grapes and wine

Answer 3

Tartaric Acid

Question 4

The two fermentable sugars found in grapes

Answer 4

Glucose and Fructose

Question 5

Molecules that are formed by the joining of an acid and an alcohol

Answer 5

Esters

Question 6

The wine fault is often described as smelling like “burnt matches”

Answer 6

Sulfur Dioxide

Question 7

This type of molecule often results when wine is exposed to air

Answer 7

Aldehyde

Question 8

This wine fault often smells like nail polish remover

Answer 8

Ethyl Acetate

Question 9

This substance often makes a wine smell of onions or garlic

Answer 9

Mercaptan

Question 10

This compound is responsible for the red, blue, or purple hue found in red wines

Answer 10

Anthocyanin

Question 11

This acid is likely to crystallize and form “wine diamonds”

Answer 11

Tartaric Acid

Question 12

The common name of the wine fault caused by TCA (2,4,6-trichloroanisole)

Answer 12

Cork Taint ( or “corked” )

Question 13

The chemical that gives Sherries their unique “oxidized” aroma

Answer 13

Acetaldehyde

Question 14

The most likely cause of the “geranium” fault

Answer 14

Incomplete malo-lactic fermentation

Question 15

The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a “sweaty” or “horsey” odor

Answer 15

Brettanomyces (Brett)