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CSW > Chapter 1 Wine Defined > Flashcards

Chapter 1 Wine Defined 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 six main acids found in wine, list those that are typically found in unfermented grapes.

A

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

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13
Q

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

A

Tartaric Acid

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14
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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15
Q

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

A

(TA) Total Acidity

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16
Q

What does pH measure?

A

The combined chemical strength of all acids present.

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17
Q

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

A

2.9 (considering the normal range of wine pH ranges from 2.9-3.9)

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18
Q

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

A

3.9 (considering the normal range of wine pH ranges from 2.9-3.9)

19
Q

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

A

Glucose and Fructose

20
Q

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

A

Dry

21
Q

Yellow pigments found in white wine

A

Flavonols

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 component that gives red wine it’s 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 joint 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

T/F Red wines that are highly acidic tend to appear more blue in color whereas low-acid wines appear more red

A

False

34
Q

T/F Tannins can create a textural, drying sensation on the palate

A

True

35
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

36
Q

Flavonols increase in white grapes with increased exposure to sunlight

A

True

37
Q

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

A

False

38
Q

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

A

True

39
Q

T/F Wines may become oxidized after being exposed to heat.

A

True

40
Q

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.

A

False

41
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

42
Q

T/F Esters represent the largest group of odiferous compounds found in wine.

A

True

43
Q

T/FWines with greater than 2 ppm of suffer dioxide are required to display “Contains Sulfites” warning on the label.

A

False

44
Q

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

A

False

CSW (9 decks)

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