Compounds

Question 1

What is the most prevalent of the acids found in grapes and wine

Answer 1

ethyl alcohol

Question 2

True or False: Water makes up 80 - 90% of the volume of most wines

Answer 2

true

Question 3

Which components of wine can give thick or slow-running legs?

Answer 3

high levels of alcohol, or sugar

Question 4

What are the 2 secondary types of alcohol? AKA Fusel Alcohols?

Answer 4

methanol and glycerol

Question 5

A sharp-tasting acid often associated with green apples

Answer 5

malic

Question 6

an acid produced via the conversion of malic acid

Answer 6

lactic

Question 7

an acid with a slightly bitter, slightly salty flavor

Answer 7

succinic

Question 8

the acid found in most types of vinegar

Answer 8

acetic

Question 9

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

Answer 9

malic, tartaric, succinic, citric

Question 10

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

Answer 10

citric, succinic

Question 11

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

Answer 11

tartaric (tartrates)

Question 12

what is the name of the winemaking process that, in addtion to changing a wine’s acid compoenents, 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 acids present in a wine?

Answer 13

TA

Question 14

what does pH measure?

Answer 14

the combined chemical strength of all acids present

Question 15

what is a typical pH range of wine

Answer 15

2.9-3.9

Question 16

true or false: the lower the pH, the lower the acid?

Answer 16

False

Question 17

What are the 2 fermentable sugars found in grapes?

Answer 17

fructose and glucose

Question 18

what term is used to describe a wine that does not contain any detectable sugar? Describe the process that makes a wine not sweet?

Answer 18

Dry. The yeast cells consume all of the sugar.

Question 19

What are the yellow pigments found in wine?

Answer 19

flavonols

Question 20

true or false: the flavor compound vanillin is found in oak barrels?

Answer 20

true

Question 21

a compund found in wine believed to be beneficial to human health?

Answer 21

resveratrol

Question 22

the compounds that give red wine its color

Answer 22

anthocyanins

Question 23

molecules that result form the joining of an acid and an alcohol

Answer 23

esters

Question 24

what is the process that causes sediment to form in wines?

Answer 24

polymerization

Question 25

what is a common preservative used in wine making?

Answer 25

sulfur

Question 26

compound that forms when wine is exposed to air

Answer 26

aldehydes

Question 27

what gas promotes the release of the wine’s aromatic compounds?

Answer 27

carbon dioxide

Question 28

true or false: flavonols increase in white grapes with increased exposure to sunlight

Answer 28

true

Question 29

true or false: the phenolic comounds of a grape are found primarily in its skin and seeds

Answer 29

true

Question 30

true or false: ethyl acetate imparts an aroma similar to nail polish remover at very low concentrations, and a floral aroma at high concentrations

Answer 30

false

Question 31

true or false: wines with greater than 2 ppm of sulfur dioxde are required to display the “contains sulfites” warning on the label

Answer 31

flase–10ppm

Question 32

what compound is the root cause of cork taint?

Answer 32

TCA; Trichloroanisole

Question 33

what substance can cause a wine to smell like rancid butter?

Answer 33

butyric

Question 34

what faulty wine aroma can be caused by incomplete malolactic fermentation?

Answer 34

geranium

Question 35

what is the term used to describe a wine that has a cooked or baked odor?

Answer 35

Maderized

Question 36

what wine fault is typically caused by hight amounts of both acetic acid and ethyl acetate?

Answer 36

volatile acidity

Question 37

what substance can cause a wine to smell like onions or garlic?

Answer 37

mercaptan

Question 38

what aroma can be caused by an excess of ethyl acetate?

Answer 38

nail polish remover

Question 39

what wine fault can be described as having the aroma of burnt matches?

Answer 39

sulfur dioxide

Question 40

what wine fault is often described as similar to rotten eggs?

Answer 40

hydrogen sulfide

Question 41

what off-odor is caused by acetic acid?

Answer 41

vinegar