Chapter 1 Checkpoint Quiz Flashcards
1
Q
Which of the following is the most prevalent type of acid found in both vinifera grapes and wine? A. Acetic acid B. Citric acid C. Tartaric acid D. Malic acid
A
C. Tartaric acid
2
Q
which of the following phenolic compounds is responsible for the bitter taste and drying textural sensation found in many red wines? A. Vanillin B. Tannin C. Anthocyanins D. Sulfites
A
B. Tannin
3
Q
Which of the following is a type of molecule that results from the joining of an acid and an alcohol? A. Aldehydes B. Sulfites C. Flavonols D. Esters
A
D. Esters
4
Q
What is the typical PH range found in table wines? A. 2.5-3.5 B. 1.9-2.7 C. 2.9-3.9 D. 3.9-4.7
A
C. 2.9-3.9
5
Q
What is a wine diamond?
A. A small particle created via the crystallization of tartaric acid
B. Tannic sediment created via polymerization
C. A byproduct of metalactic fermentation that can create a buttery aroma
D. A byproduct of the fermentation of fructose
A
A. A small particle created via the crystallization of tartaric acid
6
Q
What is methyl alcohol?
A. Primary alcohol component of wine
B. A byproduct of polymerization
C. A secondary alcohol produced via fermentation
D. a finale compound that provides a citrus fruit flavor in many wines
A
C. A secondary alcohol produced via fermentation
7
Q
In the united states, wine with more than 10 parts per million of this compound must have a warning label. A. Dissolved gasses B. Sulfites C. Esters D. Acetic acid
A
B. Sulfites
8
Q
Which of the following compounds gives red wines their red, blue, or purple hues? A. Anthocyanins B. tannins C. Aldehydes D. Resveratrol
A
A. Anthocyanins
9
Q
Which of the following assets, created in small amounts during typical fermentation, is found in many types of vinegar? A. Succinic acid B. Malic acid C. Citric acid D. Acetic acid
A
D. Acetic acid
10
Q
Which of the following compounds could cause a wine to have slow, thick tears? A. Malic acid B. Flavonols C. alcohol D. Aldehydes
A
C. Alcohol
