Chapter 1&2-Table 1 Flashcards
Glucose and Fructose
The two fermentable sugars found in grapes
Malic Acid
The acid that is found in green apples
Tartaric Acid
The main acid found in grapes and wine
Acetic Acid
A highly volatile acid, often found in vinegar
Ethanol or Ethyl Alcohol
The main type of potable alcohol found in wine
Esters
Molecules that are formed by the joining of an acid and an alcohol
Sulfur Dioxide
This wine fault is often described as smelling like “burnt matches”
Hydrogen Sulfide
This fault is often described as smelling like “rotten eggs”
Aledhyde
This type of molecule often results when wine is exposed to air
Ethyl Acetate
This wine fault often smells like nail polish remover
Mercaptan
This substance often makes a wine smell of onions or garlic
Butyric Acid
This compound is likely to make a wine smell like rancid butter
Anthocyanin
This compound is responsible for the red, blue, or purple hues of red wines
Tartaric Acid
This acid is likely to crystallize and form “wine diamonds”
10 ppm
Wines in the US are required to state “contains sulfites” on the label if they contain sulfites at (or higher) than this level
Cork Taint (or, “corked”)
The common name of the wine fault caused by TCA (2,4,6-trichloranisole)
Acetobacter
The bacteria that can turn wine into vinegar
Acetaldehyde
The chemical that gives Sherries their unique “oxidized” aroma
Incomplete malo-lactic fermentation
The most likely cause of the “geranium” fault
Brettanomyces (Brett)
The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a “sweaty” or “horsy” odor
