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General Flashcards

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0
Q

Wine is typically what % water?

A

80-90

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1
Q

Major components of wine

5

A
  • Water
  • Alcohol
  • Acid
  • Sugar
  • Phenolic compounds
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2
Q

Wine is typically what % alcohol?

A

10-15

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3
Q

What is the primary result of alcoholic fermentation and the main alcohol component of wine?

A

Ethyl alcohol

Also referred to as ethanol

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4
Q

Name the other types of alcohol that occur in small amounts in wine
(3)

A

-Glycerol
-Methyl alcohol (methanol)
-Fuse alcohols or “higher alcohols”
AKA fuse oils

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5
Q

Acid’s usually make up what % of a wines volume?

A

0.5 - 0.75

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6
Q

The principal acids in wine

6

A
  • Tartaric
  • Malic
  • Citric
  • Lactic
  • Acetic
  • Succinic
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7
Q

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

A

Tartaric

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8
Q

What is the strongest acid in terms of pH?

A

Tartaric

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9
Q

Tartaric acid forms solid crystals at low temperatures called

A

Tartrates or “wine diamonds”

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10
Q

Once “wine diamonds” form what happens to the wine?

A

The wine will become noticeably less acidic

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11
Q

What can be done in the winemaking process to avoid or minimize “wine diamonds”?

A

Cold stabilization

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12
Q

Malic acid is a sharp-tasting acid frequently associated with

A

Green apples

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13
Q

Which grapes are typically high in malic acid?

A

Under-ripe grapes

and

Cool-climate grapes

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14
Q

Wines from what type of grapes or grown in what climate tend to have low levels of malic acid?

A

Overripe grapes

Or

Grapes grown in hot climates

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15
Q

High levels of malic acid can be assuaged using what winemaking technique?

A

Malolactic fermentation

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16
Q

What acids are used to increase the total acidity in a wine?

A

Citric

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17
Q

What flavor does citric acid have?

A

Citrus-fruit flavor

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18
Q

What bacteria is optionally added to wine to alter its acidity?

A

Lactic acid bacteria

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19
Q

Is lactic acid found in grapes?

A

No

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20
Q

Which is less intensely acidic?

Lactic acid
Or
Malic acid

A

Lactic acid

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21
Q

Wines that undergo malolactic fermentation tend to be … ?

A

Softer and smoother in acidity than this that do not

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22
Q

The by-products of malolactic fermentation provide wine in what texture and in some cases what aroma?

A

Creamy texture

A “buttery” aroma

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23
Q

Which acid is found in most types of vinegar?

A

Acetic acid

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24
Q

Higher concentrations of acetic acid is typically the result of a chemical reaction between?

A

Ethanol and oxygen by harmful (to wine) bacteria called acetobacter

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25
Q

Succinic acid flavor profile

A

Sharp, slightly bitter, slightly salty flavor

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26
Q

Grape acids

3

A
  • Tartaric
  • Malic
  • (Citric)
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27
Q

Fermentation acids

3

A
  • Lactic
  • Acetic
  • Succinic
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28
Q

The volume of all the acids in a wine is called?

A

Total acidity (TA)

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29
Q

What does the pH level of a wine represent?

A

The combined chemical strength of the acids present

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30
Q

Wine usually measures between what on the logarithmic pH scale?

A

2.9 - 3.9

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31
Q

Grapes typically contain what % sugar at harvest?

A

15 - 28

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32
Q

Grapes at harvest contain roughly equal amounts of two sugars

A

Glucose

And

Fructose

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33
Q

Glucose and fructose are both highly fermentable monosaccharides commonly known as

A

Simple sugars

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34
Q

Wines that have less sugar than a person can taste are described as

A

Dry

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35
Q

Depending on the amount of residual sugar, wines may be called
(3)

A
  • Off-dry or medium dry
  • Medium sweet
  • Sweet
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36
Q

The terms for a large category of various molecules that are present in many wines
(4)

A
  • Phenolic compounds
  • Phenolics
  • Polyphenolics
  • Polyphenols
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37
Q

Phenolics include

6

A
  • Anthocyannins
  • Flavones and Flavonols
  • Tannins
  • Vanillin
  • Resveratol
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38
Q

What compounds give red wine it’s color?

A

Anthocyannins

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39
Q

What influences the color of red wine?

2

A

The amount of anthocyannins

And

The acidity level of the wine

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40
Q

More acidic wine appears what hue?

A

Redder

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41
Q

Less acidic wine appears what hue?

A

Bluer

42
Q

What are the yellow pigments found in white wine?

2

A

Flavones

And

Flavonols

43
Q

What causes flavonols to increase?

A

Increased exposure to sunlight

44
Q

What are tannins and where are they found?

A

Astringent or bitter compounds found in skins, seeds and stems of grapes

Also oak and oak barrels

45
Q

What is the “backbone” of big red wines?

A

Tannins

46
Q

What protects wine from oxidation during the aging process?

A

Tannins are a natural preservative

47
Q

What is the aromatic phenolic compound in oak that imparts a vanilla scent to barrel aged wines?

A

Vanillin

48
Q

What compound in wine is believed to have several beneficial health benefits?

A

Resveratol

49
Q

Where are the phenolics of a grape primarily located?

2

A

Skin

And

Seeds

50
Q

What happens when tannins and pigments polymerize (combine into longer molecule chains)?

A

They become too heavy and drop out of the solution as sediment

51
Q

What are the oxidized alcohols that are formed when wine is exposed to air?

A

Aldehydes

52
Q

What is the most common aldehyde in wine?

A

Acetaldehyde

53
Q

How is acetaldehyde formed?

A

By the oxidation of ethanol

54
Q

What gives fino sherries their distinct aroma?

A

Acetaldehyde

55
Q

What molecules result from the joining of an acid and an alcohol?

A

Esters

56
Q

What are the largest group of odiferous compounds found in wine?

A

Esters

57
Q

One of the most common esters in wine, the ester of acetic acid and ethanol is?

A

Ethyl acetate

58
Q

Ethyl acetate at low concentrations has aromas of

A

Fruity, flowery aromas

59
Q

Ethyl acetate at high concentrations has aromas of

A

Faulty aromas of nail polish remover, varnish or glue

60
Q

Why is sulfur added during the winemaking process

A

To absorb any free oxygen molecules before they have the opportunity to harm the wine

61
Q

What gives sparkling wine it’s bubbles?

A

Carbon dioxide (CO2)

A natural by-product of fermentation

62
Q

Many of the important compounds in wine are carbohydrates

Molecules containing
3

A
  • Carbon (C)
  • Hydrogen (H)
  • Oxygen (O)
63
Q

Grapevines create carbohydrates from the molecules contained within
(2)

A

Carbon dioxide

And

Water

64
Q

During fermentation, yeast cells consume glucose and fructose and convert them into simpler compounds
(5)

A
  • Succinic acid
  • Lactic acid
  • Glycerol
  • Ethanol
  • Carbon dioxide
65
Q

What is TCA?

A

2,4,6 - Trichloroanisole

66
Q

Overly high concentrations of sulfur dioxide (SO2) possess what odors?

A

An acrid smell, similar to burnt matches

67
Q

When sulfur-rich wines sit too long in the complete absence of oxygen, it develops what odor?

A

Rotten eggs

68
Q

When does hydrogen-sulfide (H2S) most often occur?

A

When a barrel or tank of wine rests for a long time with a large amount of yeast sediment in the bottom

69
Q

Ethyl mercaptan may form as a combination of

2

A

Sulfur

And

Ethanol

70
Q

What does ethyl mercaptan smell like?

A

Garlic

Or

Onions

71
Q

Acetobacter can convert alcohol into?

A

Acetic acid

72
Q

Acetic acids odor

A

Vinegar

73
Q

Butyric acids odor

A

Rancid butter or spoiled cheese

74
Q

Lactic acids odor

A

Like sauerkraut

Or

Goat

75
Q

Ethyl acetate odor

A

Fingernail polish remover

76
Q

When acetic acid and ethyl acetate combine the result is referred to as?

A

Ascensence

77
Q

Geranium normally caused by

A

Incomplete malolactic fermentation

78
Q

Brettanomyces odor

A

Sweaty
Or
Horsey

Band-aid like
Or
Medicinal

79
Q

Brett is a member of what family?

A

Yeast

80
Q

Greens odor

A

Leaves, usually from the use of immature or under ripe grapes

81
Q

Maderized odor

A

Cooked

Or

Baked

82
Q

Maderized results from?

A

Excessive heating

Or

Oxidation

83
Q

Rubbery associated with

A

Very low-acid wines

Or

Excess sulfur

84
Q

Stagnant odor

A

Stale water

85
Q

Stemmy odor

A

Bitter, green odor of grape stems

86
Q

Wet cardboard odor

A

Papery chemical odor frequently associated with cork taint

87
Q

Many commercial Rieslings are made in what range?

A

Off-dry to medium-sweet range

88
Q

Many commercial Rieslings have what level of alcohol?

A

Low levels of alcohol, some ABV’s as low as 7-8%

89
Q

This grapes naturally low acidity is blended with Sauvignon Blanc in Bordeaux

A

Semillon

90
Q

In Australia, Semillon is often blended with

A

Chardonnay

91
Q

Grape used to make balsamic vinegar

A

Trebbiano

92
Q

Grape used to make French Cognac

A

Ugni Blanc

93
Q

Trebbiano in France

A

Ugni Blanc

94
Q

There is more __________ planted than any other quality wine grape in the world

A

Cabernet Sauvignon

95
Q

3 requirements to fully ripen Cabernet Sauvignon

A
  • areas with late starting winter
  • sufficient heat
  • sufficient sun exposure
96
Q

In Australia Cabernet Sauvignon is often blended with

A

Shiraz

97
Q

Grenache thrives in hot, dry conditions where it develops

A

Considerable sugar and therefore high alcohol

98
Q

Right bank main grapes

2

A

Cabernet Sauvignon

And

Merlot

99
Q

Most widely planted red grape in Germany

A

Pinot Noir

100
Q

Pinot Noir aromas when young

4

A

Raspberry

Strawberry

Cherry

Red Flowers

101
Q

Pinot Noirs character as it matures

3

A

Forest Floor

Leather

Mushroom

102
Q

Barolo and Barbaresco are made from what grape

A

Nebbiolo

103
Q

In Rioja, Tempranillo is generally blended with

A

Mazuelo

WINE (11 decks)

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