Ch 1 - Wine Defined

Question 1

The most prevalent of the acids found in grapes and win

Answer 1

tartaric acid

Question 2

Makes up 80% to 90% of wine

Answer 2

water

Question 3

indicates high levels of sugar or alcohol in a wine glass

Answer 3

legs

Question 4

has little or no sensory impact on majority of quality wines

Answer 4

citric acid

Question 5

Makes up 10% to 15% of wine

Answer 5

Ethyl alcohol

Question 6

a type of secondary alcohol

Answer 6

Glycerol

Question 7

sharp-tasting acid associated with green apples

Answer 7

malic acid

Question 8

an acid produced via the conversion of malic acid

Answer 8

lactic acid

Question 9

an acid with a slightly bitter, slightly salty flavor

Answer 9

succinic acid

Question 10

an acid found in most types of vinegar

Answer 10

acetic acid

Question 11

Of the six acids in wine, which are found in unfermented grapes?

Answer 11

Tartaric, malic, citric, and succinc

Question 12

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

Answer 12

citric and succinic

Question 13

Which acid causes wine deposits

Answer 13

tartaric acid

Question 14

which process provides wine with a creamy texture and buttery aroma

Answer 14

malolactic fermentation

Question 15

which measurement is used to define volume of all acids present in a wine

Answer 15

total acidity

Question 16

what does pH measure?

Answer 16

combined strength of all acids present in a wine

Question 17

What is a typical pH of a highly acidic wine?

Answer 17

2.9

Question 18

what is a typical pH for a low-acid wine

Answer 18

3.9

Question 19

what are the two fermentable sugars in wine grapes

Answer 19

Glucose and fructose

Question 20

what term is used to describe a wine without any detectable sugar?

Answer 20

“dry”

Question 21

yellow pigments found in white wine

Answer 21

flavonols

Question 22

an aromatic compound from oak barrels

Answer 22

vanillin

Question 23

a compound in wine believed to be beneficial to human health

Answer 23

resveratrol

Question 24

one of the most common esters found in wine

Answer 24

ethyl acetate

Question 25

the specific item that gives fino sherries their distinctive aroma

Answer 25

acetaldehyde

Question 26

the compound that gives wine a red, blue, or purple hue

Answer 26

anthocyanins

Question 27

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

Answer 27

tannins

Question 28

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

Answer 28

esters

Question 29

matter formed as a result of polymerization

Answer 29

sediment

Question 30

a preservative widely used in winemaking

Answer 30

sulfur

Question 31

oxidized alcohols formed when wine is exposed to air

Answer 31

aldehydes

Question 32

promotes the release of wine's aromatic compounds

Answer 32

carbon dioxide

Question 33

T/F - red wines that are more acidic are more blue in color and less acidic red wines appear more red

Answer 33

false

Question 34

T/F - tannins create a textural, drying sensation on the palate

Answer 34

True

Question 35

T/F - Madeira is an example of a wine with oxidization encouraged and expected

Answer 35

true

Question 36

T/F - flavonols in white wine increase with increased exposure to sunlight

Answer 36

true

Question 37

T/F - phenolic compounds in grapes are concentrated in skins and seeds

Answer 37

true

Question 38

T/F - wines may become oxidized after being exposed to heat

Answer 38

true

Question 39

T/F - Chenin blanc and riesling winemakers often encourage oxidization by maximizing air exposure during prelim stages of fermentation and aging

Answer 39

false

Question 40

T/F - ethyl acetate smells like nail polish remover at low concentrations, but like dried rose petals at high concentrations

Answer 40

false

Question 41

T/F - esters represent the largest group of odiferous compounds found in wine

Answer 41

true

Question 42

T/F - wines with greater than 2 ppm of sulfur dioxide are required to say "contains sulfites" on the bottle

Answer 42

false

Question 43

T/F - normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine

Answer 43

false

Question 44

Most prevalent acid in vinifera grapes and wine

Answer 44

tartaric acid

Question 45

phenolic compound responsible for bitter and drying tastes

Answer 45

tannin

Question 46

result of an acid joining with an alcohol

Answer 46

ester

Question 47

typical pH range for table wine

Answer 47

2.9 - 3.9

Question 48

what is a wine diamond

Answer 48

small particle created by crystallization of tartaric acid

Question 49

what is methyl alcohol

Answer 49

a secondary alcohol produced via fermentation

Question 50

threshold for requiring wine to include "contains sulfites" on the label

Answer 50

10 ppm

Question 51

gives wines their red/blue/purple hue

Answer 51

anthocyanins

Question 52

acid created during fermentation and found in many types of vinegar

Answer 52

acetic acid

Question 53

could cause wine to have slow, thick tears

Answer 53

residual sugar