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CSW 2020 Study Guide > Chapter 1: Wine Composition & Chemistry > Flashcards

Chapter 1: Wine Composition & Chemistry Flashcards

1
Q

The most prevalent of the acids found in grapes and wine

A

Tartaric Acid

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2
Q

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

A

Water

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3
Q

Slow moving “tears” that may appear in a wine glass after the wine is swirled

A

Legs

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4
Q

Has little or no sensory impact on the majority of quality wines

A

Citric Acid

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5
Q

The component that makes up 10-15% of the volume of most wines

A

Ethyl Alcohol

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6
Q

A type of secondary alcohol

A

Glycerol

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7
Q

A sharp tasting acid often associated with green apples

A

Malic Acid

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8
Q

An acid produced via the conversion of malic acid

A

Lactic Acid

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9
Q

An acid with a slightly bitter, slightly salty flavor

A

Succinic Acid

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10
Q

The acid found in most types of vinegar

A

Acetic Acid

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11
Q

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

A

Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid

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12
Q

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

A

Citric Acid and Succinic Acid

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13
Q

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

A

Tartaric Acids

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14
Q

What is the name of the wine making 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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15
Q

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

A

Total Acidity

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16
Q

What does pH measure?

A

The combined chemical strength of all acids

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17
Q

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

A

2.9

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18
Q

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

A

3.9

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19
Q

What are two main fermentable sugars found in wine grapes?

A

Glucose and Fructose

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20
Q

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

A

Dry

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21
Q

Yellow pigments found in white wine

A

Flavonols

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22
Q

An aromatic compound found in oak barrels

A

Vanillin

23
Q

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

A

Resveratrol

24
Q

One of the most common esters found in wine

A

Ethyl Acetate

25
Q

The specific component that gives fino Sherries their distinctive aroma

A

Acetaldehyde

26
Q

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

A

Anthocyanins

27
Q

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

A

Tannins

28
Q

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

A

Esters

29
Q

Matter sometimes formed as a result of polymerization

A

Sediment

30
Q

A preservative widely used in winemaking

A

Sulfur

31
Q

Oxidized alcohols formed when wine is exposed to air

A

Aldehydes

32
Q

Promotes the release of the wine’s aromatic compounds

A

Carbon Dioxide

33
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

34
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. athocyanins
d. sulfites

A

b. tannin

35
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

36
Q

What is the typical pH range found in table wines?

a. 2.5 to 3.5
b. 1.9 to 2.7
c. 2.9 to 3.9
d. 3.9 to 4.7

A

c. 2.9 to 3.9

37
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 by-product of malolactic fermentation 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

38
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

39
Q

In the U.S., wine with more that 10 ppm of this compound must have a warning label.

a. dissolved gasses
b. sulfites
c. esters
d. acetic acid

A

b. sulfites

40
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

41
Q

Which of the following acids, created in small amounts during fermentation, is found in many types of vinegar?

a. succinic acid
b. malic acid
c. citric acid
d. acetic acid

A

d. acetic acid

42
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

43
Q

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

A

False

44
Q

True or False. Tannins can create a textural, drying sensation on the palate.

A

True

45
Q

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

A

True

46
Q

True or False. Flavonols increase in white grapes with increased exposure to sunlight.

A

True

47
Q

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

A

False

48
Q

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

A

True

49
Q

True or False. Wines may become oxidized after being exposed to heat.

A

True

50
Q

True or False. It is common for winemakers to encourage the oxidation of white wines such as Chenin Blanc and Riesling by maximizing air exposure during the preliminary stages of fermentation and aging.

A

False

51
Q

True or False. 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

52
Q

True or False. Esters represent the largest group of odiferous compounds found in wine.

A

True

53
Q

True or False. Wines with greater than 2 ppm of sulfur dioxide are required to display the “contains sulfites” warning on the label.

A

False

54
Q

True or False. Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine.

A

False

CSW 2020 Study Guide (23 decks)

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