Ch 1 - Wine Defined Flashcards
The most prevalent of the acids found in grapes and win
tartaric acid
Makes up 80% to 90% of wine
water
indicates high levels of sugar or alcohol in a wine glass
legs
has little or no sensory impact on majority of quality wines
citric acid
Makes up 10% to 15% of wine
Ethyl alcohol
a type of secondary alcohol
Glycerol
sharp-tasting acid associated with green apples
malic acid
an acid produced via the conversion of malic acid
lactic acid
an acid with a slightly bitter, slightly salty flavor
succinic acid
an acid found in most types of vinegar
acetic acid
Of the six acids in wine, which are found in unfermented grapes?
Tartaric, malic, citric, and succinc
Of the acids found in grapes, which are only in very small quantities
citric and succinic
Which acid causes wine deposits
tartaric acid
which process provides wine with a creamy texture and buttery aroma
malolactic fermentation
which measurement is used to define volume of all acids present in a wine
total acidity
what does pH measure?
combined strength of all acids present in a wine
What is a typical pH of a highly acidic wine?
2.9
what is a typical pH for a low-acid wine
3.9
what are the two fermentable sugars in wine grapes
Glucose and fructose
what term is used to describe a wine without any detectable sugar?
“dry”
yellow pigments found in white wine
flavonols
an aromatic compound from oak barrels
vanillin
a compound in wine believed to be beneficial to human health
resveratrol
one of the most common esters found in wine
ethyl acetate
the specific item that gives fino sherries their distinctive aroma
acetaldehyde
the compound that gives wine a red, blue, or purple hue
anthocyanins
bitter compounds found in the skins, seeds, and stems of grapes
tannins
molecules that result from the joining of an acid and an alcohol
esters
matter formed as a result of polymerization
sediment
a preservative widely used in winemaking
sulfur
oxidized alcohols formed when wine is exposed to air
aldehydes
promotes the release of wine’s aromatic compounds
carbon dioxide
T/F - red wines that are more acidic are more blue in color and less acidic red wines appear more red
false
T/F - tannins create a textural, drying sensation on the palate
True
T/F - Madeira is an example of a wine with oxidization encouraged and expected
true
T/F - flavonols in white wine increase with increased exposure to sunlight
true
T/F - phenolic compounds in grapes are concentrated in skins and seeds
true
T/F - wines may become oxidized after being exposed to heat
true
T/F - Chenin blanc and riesling winemakers often encourage oxidization by maximizing air exposure during prelim stages of fermentation and aging
false
T/F - ethyl acetate smells like nail polish remover at low concentrations, but like dried rose petals at high concentrations
false
T/F - esters represent the largest group of odiferous compounds found in wine
true
T/F - wines with greater than 2 ppm of sulfur dioxide are required to say “contains sulfites” on the bottle
false
T/F - normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine
false
Most prevalent acid in vinifera grapes and wine
tartaric acid
phenolic compound responsible for bitter and drying tastes
tannin
result of an acid joining with an alcohol
ester
typical pH range for table wine
2.9 - 3.9
what is a wine diamond
small particle created by crystallization of tartaric acid
what is methyl alcohol
a secondary alcohol produced via fermentation
threshold for requiring wine to include “contains sulfites” on the label
10 ppm
gives wines their red/blue/purple hue
anthocyanins
acid created during fermentation and found in many types of vinegar
acetic acid
could cause wine to have slow, thick tears
residual sugar
