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SWE Study Guide > Ch1-WineComposition > Flashcards

Ch1-WineComposition Flashcards

1
Q

What are the major components of wine?

A

water, alcohol, acid, sugar, phenolic compounds

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2
Q

What percentage of wine is water?

A

80 - 90%

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3
Q

Will a winemaker ever add water to wine, if so why?

A

Yes, to dilute the wine or grape juice when the alcohol or phenolic compounds are beyone desired levels

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4
Q

What percentage of wine is alcohol?

A

10 - 15%

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5
Q

What are the types of alcohol in wine (4)?

A

ethanol, glycerol, methyl alcohol (methanol), fusel oils

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6
Q

What is ethanol?

A

primary result of fermentation, main alcohol in wine.

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7
Q

What is a volatile compound?

A

Something that evaporates easily. Ethanol is a volatile compound.

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8
Q

What does alcohol contribute to wine?

A

Makes up the wines weight / body. Creates legs / tears in the glass

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9
Q

What percentage of wine is acid?

A

0.5 - 0.75%

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10
Q

What are the principal acids in wine (6)?

A

tartaric, malic, citric, lactic, acetic, succinic

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11
Q

What acid forms wine diamonds or crystals?

A

tartaric

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12
Q

How do you get rid of wine crystals in wine?

A

cold stabilization

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13
Q

What is the most prevalent acid in grapes / wine?

A

tartaric

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14
Q

What acid is associated with green apples?

A

malic

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15
Q

What causes grapes to have malic acid?

A

cool climates, underripe

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16
Q

How can malic acid levels be lowered?

A

malolactic fermentation - convert malic acid to lactic acid

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17
Q

what acid occurs naturally in grapes but cannot be detected?

A

citric

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18
Q

How is lactic acid created in wine?

A

by adding lactic acid bacteria; it converts the malic acid into lactic acid

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19
Q

What is the result of malolactic fermentation?

A

softer, smoother acid in wine, creamy texture, ‘buttery aroma’

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20
Q

What is acetic acid?

A

acid found in vinegar

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21
Q

How does acetic acid get into wine?

A

created during fermentation

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22
Q

What acid is volatile?

A

acetic

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23
Q

What happens to wine with too much acetic acid?

A

unpleasant; makes wine undrinkable.

24
Q

What is acetobacter?

A

a bacteria resulting from a chemical reaction between ethanol and oxygen. It is harmful to wine.

25
Q

How is succinic acid formed?

A

It is a by-product of normal alcoholic fermentation

26
Q

What are the flavors of succinic acid

A

sharp, slighly bitter, slightly salty

27
Q

What is total acidity?

A

volume of all acids in wine

28
Q

What does pH level represent?

A

combined chemical strength of all acid present in a wine

29
Q

What is the standard pH level for wine?

A

2.9 - 3.9

30
Q

True or False: A lower pH means higher acid.

A

TRUE

31
Q

What percentage of sugar is in grapes at harvest?

A

15 - 28%

32
Q

What are the two sugars found in grapes?

A

glucose & fructose

33
Q

What characteristics does residual sugar add to a wine?

A

weight or body; contributes to tears in glass

34
Q

What are the 5 phenolic compounds found in wine?

A

anthocyanins, flavonols, tannins, vanillin, reservatrol

35
Q

What 2 things influence color of red wine?

A

anthocyanins give red wine color; acid - more acid the redder the wine, less acid the bluer the wine

36
Q

What phenolic compounds are yellow pigments in white wine?

A

flavonols; increase in grapes with increased exposure to light. Sunnier climage wines have more golden color than cooler climate wines.

37
Q

Where are tannins found (2 places)?

A

skins, seeds, stems of grapes. Oak barrels.

38
Q

What are the effects of tannin on wine?

A

preservative; protect from oxidation during aging. Creates a drying sensation in mouth.

39
Q

What is the aromatic phenolic compound in oak?

A

vanillin; same compound as in vanilla beans

40
Q

What is reservatrol?

A

compound believed to have beneficial health effects

41
Q

Where are grape phenolics found?

A

skins & seeds

42
Q

What happens to phenolic compounds over time?

A

polymerize / combine into longer molecular chains and become sediment

43
Q

What phenolic compounds polymerize?

A

tannins, pigments

44
Q

What is the result in wine when compounds polymerize?

A

sediment forms, wine is lighter, less astringent

45
Q

What is an aldehyde?

A

oxidized alcohols formed when wine is exposed to air

46
Q

What wines are made with techniques to encourage aldehyde formation?

A

sherry & madeira

47
Q

What is the most common aldehyde?

A

acetaldehyde - formed by oxygenation of ethanol

48
Q

What is an ester?

A

molecules that result from acid & alcohol going together

49
Q

What is the most common ester in wine?

A

ethyl acetate; from acetic acid and ethanol

50
Q

What are possible results from ethyl acetate?

A

low concentrations: fruity / flowery aroma. High concentrations: faulty - nail polish remover, glue, varnish

51
Q

What is the impact of dissolved oxygen in wine?

A

promotes oxidation (chemical reaction) can be good or bad

52
Q

How do winemakers absorb ‘free oxygen’ molecules?

A

add sulfur which absorbs it

53
Q

What is a benefit for having CO2 in a non-sparkling wine?

A

keeps wine feeling ‘fresh and lively’

54
Q

What is petillance?

A

slight bubbling under the surface from a small quantity of CO2 in the wine.

55
Q

What are the benefits of sulfur in wine?

A

preservative; keep wine stable after fermentation. Antioxidant and antibacterial agent.

56
Q

What is the threshhold of sulfur dioxide in wine that requires a warning label?

A

more than 10 parts per million

SWE Study Guide (4 decks)

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