Chapter One - Wine Composition and Chemistry

Question 1

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

Answer 1

Water

Question 2

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

Answer 2

Legs

Question 3

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

Answer 3

Citric Acid

Question 4

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

Answer 4

Ethyl alcohol

Question 5

A type of secondary alcohol

Answer 5

Glycerol

Question 6

A sharp tasting acid often associated with green apples

Answer 6

Malic acid

Question 7

An acid produced via the conversion of malic acid

Answer 7

Lactic acid

Question 8

An acid with a slightly bitter, slightly salty flavor

Answer 8

Succinic acid

Question 9

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

Answer 9

Tartaric, malic, citric, and succinic acid

Question 10

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

Answer 10

Citric Acid

Succinic Acid

Question 11

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

Answer 11

Tartaric acid

Question 12

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?

Answer 12

Malolactic Fermentation

Question 13

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

Answer 13

Total Acidity (TA)

Question 14

What does pH measure?

Answer 14

The combined chemical strength of the acids present

Question 15

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

Answer 15

2.9

Question 16

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

Answer 16

3.9

Question 17

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

Answer 17

Glucose

Fructose

Question 18

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

Answer 18

Dry

Question 19

Yellow pigments found in white wine

Answer 19

Flavonols

Question 20

An aromatic compound found in oak barrels

Answer 20

Vanillin

Question 21

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

Answer 21

Resveratrol

Question 22

One of the most common esters found in wine

Answer 22

Ethyl acetate

Question 23

The specific component that gives fino Sherries their distinctive aromas

Answer 23

Aldehyde

Question 24

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

Answer 24

Anthocyanins

Question 25

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

Answer 25

Tannins

Question 26

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

Answer 26

Esters

Question 27

Matter sometimes formed as a result of polymerization

Answer 27

Sediment

Question 28

A preservative widely used in winemaking

Answer 28

Sulfur

Question 29

The Oxidized alcohol formed when wine is exposed to air

Answer 29

Acetaldehyde

Question 30

Promotes the release of the wine's aromatic compounds

Answer 30

Carbon Dioxide

Question 31

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

Answer 31

False

Question 32

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

Answer 32

True

Question 33

T/F | Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected

Answer 33

True

Question 34

T/F | Flavanols increase in white grapes with increased exposure to sunlight

Answer 34

True

Question 35

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

Answer 35

False

Question 36

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

Answer 36

True

Question 37

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

Answer 37

True

Question 38

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 stage of fermentation and aging

Answer 38

False

Question 39

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

Answer 39

False

Question 40

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

Answer 40

True

Question 41

T/F | Wines with greater than 2 ppm of sulfur dioxide are required to display the "contains sulfites" warning on the label

Answer 41

False

Question 42

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

Answer 42

False

Question 43

What is the most prevalent type of acid found in both vinifera grapes and wine?

Answer 43

Tartaric acid

Question 44

Which phenolic compounds is responsible for the bitter taste and drying textural sensation found in many red wines?

Answer 44

Tannin

Question 45

What is a type of molecule that results from the joining of an acid and an alcohol?

Answer 45

Esters

Question 46

What is the typical pH range found in table wines?

Answer 46

2.9 to 3.9

Question 47

What is a wine diamond?

Answer 47

A small particle created via the crystallization of tartaric acid

Question 48

What is methyl alcohol?

Answer 48

A secondary alcohol produced via fermentation

Question 49

In the United States, wine with more than 10 ppm of this compound must have a warning label

Answer 49

Sulfites

Question 50

Which compound gives red wines their red, blue, or purple hues?

Answer 50

Anthocyanins

Question 51

Which acid, created in small amounts during typical fermentation, is found in many types of vinegar?

Answer 51

Acetic acid

Question 52

Which compound could cause a wine to have slow, thick tears?

Answer 52

Alcohol

Question 53

What wine is most likely to be high in aldehydes?

Answer 53

Sherry

Question 54

What is an ester?

Answer 54

An ester is a molecule that results from the joining of an acid and an alcohol. They form a large group of highly ordiferous compounds often found in wine.

Question 55

Grapes typically contain 15% - 28% of _____ at harvest?

Answer 55

Sugar

Question 56

Which of the following wines will be more acidic? - wines with a pH of 2.9 - wines with a pH of 3.6

Answer 56

2.9

Question 57

What are the two main types of acid found in wines?

Answer 57

Malic acid and tartaric acid

Question 58

The main type of potable alcohol found in wine

Answer 58

Ethanol or ethyl alcohol

Question 59

This type of molecule often results when wine is exposed to air

Answer 59

Aldehyde

Question 60

Five major components of wine

Answer 60

``` Water Alcohol Acid Sugar Phenolic ```

Question 61

The main type of potable alcohol in wine

Answer 61

Ethanol (Ethyl Alcohol)

Question 62

The most prevalent acid found in both grapes and wine

Answer 62

Tartaric acid

Question 63

Another term for tartrates

Answer 63

Wine diamonds (tartaric acid)

Question 64

Conditions that lead to a drop in malic acid

Answer 64

Warm/hot climate The ripening phase Over-ripe grapes Malolactic fermentation

Question 65

Acid that is both a minor component of grapes, and a by product of normal alcoholic fermentation

Answer 65

Succinic acid

Question 66

Typical range of pH for most wines

Answer 66

2.9 to 3.9

Question 67

Sugar remaining in a wine post fermentation

Answer 67

Residual sugar

Question 68

Yellow pigments found in white wines

Answer 68

Flavonols

Question 69

What is meant by "polymerization"

Answer 69

When molecules (such as tannins) combine into longer molecule chains

Question 70

Chemical reactions resulting from dissolved oxygen

Answer 70

Oxidation

Question 71

In the US, wines containing more than ____ ppm of sulfur dioxide must carry a warning label

Answer 71

10