chapter one: composition and chemistry Flashcards
five components of wine
water
alcohol
acid
sugar
phenolic compounds
a highly volatile acid, often found in vinegar
acetic acid
the main type of potable alcohol in wine
ethanol (ethyl alcohol)
acid reminiscent of green apples
malic acid
the acid most prevalent in both ripe grapes and wine
tartaric acid
another term for tartrates
wine diamonds (tartaric acid crystals)
conditions that can lead to a drop in malic acid (in grapes/on the vine)
warm/hot conditions
the ripening phase (respiration)
overripe grapes
acid not found in grapes, but often produced during secondary fermentation (mlf)
lactic acid
acid that is both a minor component of grapes, and a byproduct of normal alcoholic fermentation
succinic acid
typical range of ph for most wines
2.9 to 3.9
two main fermentable sugars found in grapes
glucose and fructose
sugar remaining in a wine post-fermentation
residual sugar
compounds that give red wine its color
anthocyanins
yellow pigments found in white wines
flavonols (flavones)
sources of tannin
grapes: seeds, skins, stems
wood: oak barrels/other wood products
compound found in red wine known for its health benefits
resveratrol
polymerization
the princess by which molecules (such as tannins) transform/combine into longer molecule chains
oxidized alcohols
aldehydes
molecules that result from the joining of an acid and an alcohol
esters
chemical reactions resulting from dissolved oxygen
oxidation
in the US, wines containing more than _ ppm of sulfur dioxide must carry a warning label
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