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CSW > Chapter One - Wine Composition and Chemistry > Flashcards

Chapter One - Wine Composition and Chemistry Flashcards

1
Q

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

A

Water

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2
Q

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

A

Legs

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3
Q

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

A

Citric Acid

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4
Q

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

A

Ethyl alcohol

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5
Q

A type of secondary alcohol

A

Glycerol

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6
Q

A sharp tasting acid often associated with green apples

A

Malic acid

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7
Q

An acid produced via the conversion of malic acid

A

Lactic acid

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8
Q

An acid with a slightly bitter, slightly salty flavor

A

Succinic acid

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9
Q

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

A

Tartaric, malic, citric, and succinic acid

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10
Q

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

A

Citric Acid

Succinic Acid

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11
Q

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

A

Tartaric acid

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12
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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13
Q

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

A

Total Acidity (TA)

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14
Q

What does pH measure?

A

The combined chemical strength of the acids present

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15
Q

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

A

2.9

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16
Q

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

A

3.9

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17
Q

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

A

Glucose

Fructose

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18
Q

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

A

Dry

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19
Q

Yellow pigments found in white wine

A

Flavonols

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20
Q

An aromatic compound found in oak barrels

A

Vanillin

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21
Q

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

A

Resveratrol

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22
Q

One of the most common esters found in wine

A

Ethyl acetate

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23
Q

The specific component that gives fino Sherries their distinctive aromas

A

Aldehyde

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24
Q

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

A

Anthocyanins

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25
Q

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

A

Tannins

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26
Q

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

A

Esters

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27
Q

Matter sometimes formed as a result of polymerization

A

Sediment

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28
Q

A preservative widely used in winemaking

A

Sulfur

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29
Q

The Oxidized alcohol formed when wine is exposed to air

A

Acetaldehyde

30
Q

Promotes the release of the wine’s aromatic compounds

A

Carbon Dioxide

31
Q

T/F

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

A

False

32
Q

T/F

Tannins can create a textural, drying sensation on the palate

A

True

33
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

34
Q

T/F

Flavanols increase in white grapes with increased exposure to sunlight

A

True

35
Q

T/F

The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature

A

False

36
Q

T/F

The phenolic compounds of a grape are concentrated primarily in its skin and seeds

A

True

37
Q

T/F

Wines may become oxidized after being exposed to heat

A

True

38
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 stage of fermentation and aging

A

False

39
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

40
Q

T/F

Esters represent the largest group of odiferous compounds found in wine

A

True

41
Q

T/F

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

A

False

42
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

43
Q

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

A

Tartaric acid

44
Q

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

A

Tannin

45
Q

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

A

Esters

46
Q

What is the typical pH range found in table wines?

A

2.9 to 3.9

47
Q

What is a wine diamond?

A

A small particle created via the crystallization of tartaric acid

48
Q

What is methyl alcohol?

A

A secondary alcohol produced via fermentation

49
Q

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

A

Sulfites

50
Q

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

A

Anthocyanins

51
Q

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

A

Acetic acid

52
Q

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

A

Alcohol

53
Q

What wine is most likely to be high in aldehydes?

A

Sherry

54
Q

What is an ester?

A

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.

55
Q

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

A

Sugar

56
Q

Which of the following wines will be more acidic?

  • wines with a pH of 2.9
  • wines with a pH of 3.6
A

2.9

57
Q

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

A

Malic acid and tartaric acid

58
Q

The main type of potable alcohol found in wine

A

Ethanol or ethyl alcohol

59
Q

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

A

Aldehyde

60
Q

Five major components of wine

A 
Water
Alcohol
Acid
Sugar
Phenolic
61
Q

The main type of potable alcohol in wine

A

Ethanol (Ethyl Alcohol)

62
Q

The most prevalent acid found in both grapes and wine

A

Tartaric acid

63
Q

Another term for tartrates

A

Wine diamonds (tartaric acid)

64
Q

Conditions that lead to a drop in malic acid

A

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

65
Q

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

A

Succinic acid

66
Q

Typical range of pH for most wines

A

2.9 to 3.9

67
Q

Sugar remaining in a wine post fermentation

A

Residual sugar

68
Q

Yellow pigments found in white wines

A

Flavonols

69
Q

What is meant by “polymerization”

A

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

70
Q

Chemical reactions resulting from dissolved oxygen

A

Oxidation

71
Q

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

A

10

CSW (24 decks)

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