Chapter 1 Wine Defined Flashcards
The most prevalent of the acids found in grapes and wine.
Tartaric Acid
The component that makes up 80-90% of the volume of most wines.
Water
Slow-moving “tears” that may appear in a wine glass after the wine is swirled.
Legs
Has little or no sensory impact on the majority of quality wines
Citric acid
The component that makes up 10-15% of the volume of most wines.
Ethyl alcohol
A type of secondary alcohol
Glycerol
A sharp-tasting acid often associated with green apples
Malic acid
An acid produced via the conversion of malic acid
Lactic acid
An acid with a slightly bitter, slightly salty flavor
Succinic acid
The acid found in most types of vinegar
Acetic acid
Of the six main acids found in wine, list those that are typically found in unfermented grapes.
Tartaric Acid, Malic Acid, Citric Acid, Succinic Acid
Of the acids typically found in grapes, which are found in very small quantities?
Citric Acid, Succinic Acid
Which Acid is known to cause deposits known as wine diamonds?
Tartaric Acid
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?
Malolactic fermentation
What measurement is used to define the volume of all the acids present in a wine?
(TA) Total Acidity
What does pH measure?
The combined chemical strength of all acids present.
What is a typical pH measurement of a highly acidic wine?
2.9 (considering the normal range of wine pH ranges from 2.9-3.9)
What pH measurement would you expect to find in a low-acid wine?
3.9 (considering the normal range of wine pH ranges from 2.9-3.9)
What are the two main fermentable sugars found in wine grapes?
Glucose and Fructose
What term is used to describe a wine that does not contain any detectable sugar?
Dry
Yellow pigments found in white wine
Flavonols
An aromatic compound found in oak barrels
Vanillin
A compound found in wine believed to be beneficial to human health
Resveratrol
One of the most common esters found in wine
Ethyl acetate
The specific component that gives fino Sherries their distinctive aroma
Acetaldehyde
The component that gives red wine it’s red, blue, or purple hue
Anthocyanins
Bitter compounds found in the skins, seeds, and stems of grapes.
Tannins
Molecules that result from the joint of an acid and an alcohol
Esters
Matter sometimes formed as a result of polymerization.
Sediment
A preservative widely used in winemaking
Sulfur
Oxidized alcohols formed when wine is exposed to air
Aldehydes
Promotes the release of the wine’s aromatic compounds
Carbon dioxide
T/F Red wines that are highly acidic tend to appear more blue in color whereas low-acid wines appear more red
False
T/F Tannins can create a textural, drying sensation on the palate
True
T/F Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected
True
Flavonols increase in white grapes with increased exposure to sunlight
True
T/F The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature.
False
T/F The phenolic compounds of a grape are concentrated primarily in its skin and seeds.
True
T/F Wines may become oxidized after being exposed to heat.
True
T/F 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.
False
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.
False
T/F Esters represent the largest group of odiferous compounds found in wine.
True
T/FWines with greater than 2 ppm of suffer dioxide are required to display “Contains Sulfites” warning on the label.
False
T/F Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine.
False
