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2021 Certified Specialist of Wine > Chapter 1 - Comp & Chem > Flashcards

Chapter 1 - Comp & Chem Flashcards

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1
Q

The most prevalent of acids found in grapes of wine

A

Tartaric acid

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2
Q

The component that makes up 80-90% of most wines

A

Water

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3
Q

Slow-moving tears that may appear on glass after wine is swirled

A

Legs

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4
Q

Has little to no sensory impact on majority of quality wines

A

Citric Acid

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5
Q

Type of secondary alcohol

A

Glycerol

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6
Q

A sharp-tasting acid often associated with green apples

A

Malic Acid

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7
Q

An acid produced via the conversion of malic acid

A

Lactic Acid

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8
Q

An acid with slightly bitter, slightly salty flavor

A

Succinic Acid

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9
Q

Acid found in most types of vinegar

A

Acetic Acid

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10
Q

Of the 6 main acids in wine, list those typically found in unfermented grapes

A

Tartaric, Malic, [Citric], [Succinic]

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11
Q

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

A

Citric & Succinic

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12
Q

Which acid is known to cause deposits known as wine diamonds?

A

Tartaric

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13
Q

What is the name of the winemaking process that, in addition to changing a wine’s acid components, often provides wines with a creamy texture and a buttery aroma?

A

Malolactic Fermentation

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14
Q

What measurement is used to define the volume of all acids present in a wine?

A

Total acidity

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15
Q

What does pH measure?

A

Combined strength of all acids

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16
Q

What is a typical pH measurement of a highly acidic wine?

A

2.9

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17
Q

What pH measurement would you expect to find in a low-acid wine?

A

3.9

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18
Q

What are the two main fermentable sugars found in wine grapes?

A

Glucose & Fructose

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19
Q

What is the term used to describe a wine that does not contain any detectable sugars?

A

Dry

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20
Q

Yellow pigments found in white wine

A

Flavonols / Flavones

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21
Q

An aromatic compound found in oak barrels

A

Vanillin

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22
Q

A compound found in wine believed to be beneficial to human health

A

Resveratrol

23
Q

One of the most common esters found in wine

A

Ethyl Acetate

24
Q

The specific component that gives fino Sherry its distinctive aroma

A

Acetaldehyde

25
Q

The compounds that give red wine its red, blue or purple hue

A

Anthocyanins

26
Q

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

A

Tannins

27
Q

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

A

Esters

28
Q

Matter sometimes formed as a result of polymerization

A

Sediment

29
Q

A preservative widely used in winemaking

A

Sulfur

30
Q

Oxidized alcohols formed when wine is exposed to air

A

Aldehydes

31
Q

Promotes the release of the wine’s aromatic compounds

A

Carbon Dioxide

32
Q

(T/F)

Red wines that are highly acidic tend to appear more blue in color, whereas low-acid red wines appear more red.

A

False

High acid = more red, low acid = more blue

33
Q

(T/F)

Tannins can create a textural, drying sensation on the palate

A

True

34
Q

(T/F)

Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected

A

True

35
Q

(T/F)

Flavonols increase in white grapes with increased exposure to sunlight

A

True

36
Q

(T/F)

The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature.

A

False

Oak barrels

37
Q

(T/F)

The phenolic compounds of a grape are concentrated primarily in its skin and seeds.

A

True

38
Q

(T/F)

Wines may become oxidized after being exposed to heat

A

True

39
Q

(T/F)
It is common for winemakers to encourage the oxidation of white wines such as Chenin Blanc or Reisling by maximizing air exposure during the preliminary stages of fermentation and aging.

A

False

Discourage by minimizing exposure

40
Q

(T/F)
Ethyl acetate imparts an aroma similar to nail polish remover or glue at very low concentrations, whereas at higher concentrations it tends to smell of dried rose petals or perfume.

A

False

Low = fruity, flowery
High = nail polish remover, glue
41
Q

(T/F)

Esters represent the largest group of odiferous compounds found in wine

A

True

42
Q

(T/F)

Wines with greater than 2 ppm of sulfur dioxide are required to display the “Contains Sulfites” warning on the label

A

False

10 ppm

43
Q

(T/F)
Normal fermentation does not produce enough carbon dioxide to make a different in the flavor profile of a typical table wine.

A

True

44
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

45
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. Anthocyanin
D. Sulfites
A

B. Tannin

46
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

47
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

48
Q

What is a wine diamond?
A. A small particle created via the crystallization of tartaric acid
B. Tannic sediment created by polymerization
C. A by-product of MLF that can create a buttery aroma
D. A by-product of the fermentation of fructose

A

A. A small particle created via the crystallization of tartaric acid

49
Q

What is methyl alcohol?
A. The primary alcohol component of wine
B. A by-product of polymerization
C. A secondary alcohol produced via fermentation
D. A phenolic compound that provides a citrus-fruit flavor in many wines

A

C. A secondary alcohol produced via fermentation

50
Q 
In the US, wine with more than 10 ppm of this compound must have a warning label. 
A. Dissolved gases
B. Sulfites
C. Esters
D. Acetic acid
A

B. Sulfites

51
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

52
Q 
Which of the following acids, 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

53
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

2021 Certified Specialist of Wine (2 decks)

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