Chapter 1: Wine Basics: Fermentation, Grapes, and the Flavor of Wine

Question 1

Species of grape that is used to make the 95% of the world’s wine

Answer 1

Vitis Vinifera, the “wine grape”

Question 2

The Formula for Alcoholic Fermentation

Answer 2

Sugar + Yeast = Ethanol + Carbon Dioxide + Heat
When a Yeast cell consumes 1 sugar molecule it excretes 2 carbon dioxide molecules and 2 ethanol molecules. The metabolic process creates a large amount of heat.

Question 3

Two fermentable sugars found in fruits

Answer 3

Fructose & Glucose

Question 4

Varietal

Answer 4

The particular subspecies or type of grape

Question 5

Specific species of yeast used to conduct most alcoholic fermentations

Answer 5

Saccharomyces cerevisiae

Sometimes referred to as budding yeast, brewer’s yeast, or baker’s yeast.

Question 6

The 3 main acids found in wine grapes

Answer 6

Tartaric, Citric, and Malic

Question 7

5 Characteristics of grapes that make it the ideal fruit for wine production

Answer 7

1. High Sugar Content
2. High Levels of Acidity
3. Large Concentrations of Tannins
4. Built-In Yeast Supply
5. Biochemical complexity

Question 8

Tannins

Answer 8

Long-chain phenols found in all plant life but rarely in fruits

Question 9

The three influences on the flavor of wine

Answer 9

1. The grapes used (varietals)
2. Viticulture and Terroir
3. Viniculture

Question 10

Viticulture

Answer 10

Art & science of growing grapes - agricultural decisions made in the vineyard

Question 11

Terroir

Answer 11

The unique “taste” of a specific place (region). From the phrase “gout de terroir” = “taste of the earth”.

Question 12

Viniculture

Answer 12

Art & science of making wine - decisions made in production