Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Wine > module 1 Wine Composition, Chemistry, And Faults > Flashcards

module 1 Wine Composition, Chemistry, And Faults Flashcards

1
Q

The main type of potable alcohol found in wine

A

Ethanol or Ethyl alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The acid that is found in green apple

A

Malic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The main acid found and grapes and wine

A

Tartaric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

The two fermentable sugars found and grapes

A

Glucose and fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Molecules that are formed by the joining of an acid and alcohol

A

Esters

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

The wine fault is often described as smelling like “burnt matches”

A

Sulfur dioxide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

This fault is often described as smelling like “rotten eggs”

A

Hydrogen sulfide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

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

A

Aldehyde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

This wine fault often smells like nail polish remover

A

Ethyl acetate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

This substance often makes a wine smell of onions or garlic

A

Mercaptan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

This compound is likely to make a wine smell like rancid butter

A

Butyric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

This compound is responsible for the red blue or purple hues of Red wine

A

Anthocyanin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

This acid is likely to crystallize and form “wine diamonds”

A

Tartaric acidic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Wines in the US are required to state “contains sulfites” on the label if they contain sulfites at (or higher) then this level

A

10 ppm

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

The common name of the wine fault caused by TCA (2,4,6 - trichloanisole)

A

Cork taint (or, “corked”)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The bacteria that can turn one into vinegar

A

Acetobacter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The Chemical that gives Sherry it’s unique oxidize aroma

A

Acetaldehyde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

The most likely cause of the geranium fault

A

Incomplete malolactic fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

The most likely cause of the wine that has an unpleasant smell of Band-Aids, as well as a sweaty or horsey odor

A

Brett - Brettanomyces

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

The most prevalent of the acids found and grapes and wine

A

Tartaric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

The compound that makes up 80 to 90% of the volume of most wines

A

Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Can appear in wineglass due to high levels of alcohol or sugar

A

Legs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

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

A

Citric acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

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

A

Ethyl alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
A type of secondary alcohol
Glycerol
26
The sharp tasting acid often associated with green apples
Malic acid
27
An acid produced via the conversion of malic acid
Lactic acid
28
An acid with a slightly bitter, slightly salty flavor
Succinic acid
29
The acid found in most types of vinegar
Acetic acid
30
Of the six main acids found in wine, list the three that are typically found in on fermented grapes
Malic acid citric acid tartaric acid
31
Of the three main acids typically found in grapes, which one is found in very small quantities, so much that it requires specialized equipment to measure?
Citric acid
32
Of the three main acids typically found in grapes, which one is known to create crystals known as wine diamonds
Tartaric acid
33
What is the name of the winemaking process that, in addition to changing the winds acid components, often provides wines with the creamy texture and a buttery aroma?
Malolactic fermentation
34
What measurement is used to define the volume of all the assets present in a wine?
Total acidity
35
What does pH measure?
Combined chemical strength of all assets present lower pH equals higher acid Higher pH equals lower acid
36
What is a typical pH measurement of a highly acidic wine?
2.9
37
What pH measurement would you expect to find in a low acid wine?
3.9
38
What are the two main fermentable sugars found in wine grapes
Glucose and fructose
39
What term is used to describe a wine that does not contain any detectable sugar
Dry or off dry
40
Yellow pigment found in white wine
Flavonol's
41
Aromatic compounds found in oak barrels
Vanillin
42
A compound found in one believed to be beneficial to human health
Resveratrol
43
One of the most common esters found in wine
Ethyl acetate
44
The specific component that gives Fino sherries their distinctive aroma
Acetaldehyde
45
The compounds that give red wine it's red blue or purple hue
Anthocyanin
46
Bitter compounds found in the skins, seeds, and stems of grapes
Tannins
47
Molecules that result from the joining of an acid and an alcohol
Esters
48
Substance formed via polymerization
Sediment
49
A preservative widely used in winemaking
Sulfur
50
Oxidized alcohol is formed when wind is exposed to air
Aldehydes
51
Promotes the release of the wines aromatic compounds
Carbon dioxide
52
Wine faults caused by sulfur include:
Sulfur dioxide equals = burnt matches Hydrogen sulfide = rotten eggs Mercaptan = onions, garlic cabbage as a result of sulfur and ethanol
53
One faults caused by bacteria include:
Acetic acid = excessive acetobacter Ethyl acetate=an eater formed by ethanol and acetic acid Ascensence = caused by acetic acid and ethyl acetate
54
Wine faults caused by other factors include:
Cork taint = invisible mold TCA, musty moldy odor Brett= caused by the east, horsey, sweaty bandaid odor Stemmy = Bitter green order of stems Reductive=Term applied to a variety of processes that occur in conditions that lack of oxygen
55
What compound is the root cause of cork taint?
Mold TCA 2,4,6
56
What specific terms can be used to describe the aroma of corked wine?
Musty moldy dank basement
57
What substance can cause a wine to smell like rancid butter?
Butyric acid
58
What faulty one Roma can be caused by incomplete malolactic fermentation?
Geranium
59
What is the term used to describe a wine that has a cook or bake order?
Maderized
60
What is the term used to describe the aroma that results when an acid and ethyl acetate combine?
Ascensence
61
What's Pacific terms can be used to describe a wine with an excess of Brett?
Sweaty, horsey, Band-Aid
62
What substance can cause A wine to smell like onions or garlic?
Mercaptan or ethyl Mercaptan
63
What aroma can be caused by an excess of ethyl acetate?
Nail polish remover
64
What wine fault can be described as having the aroma of burnt matches?
Sulfur dioxide
65
What off odor is caused by acetic acid?
Vinegar
66
A highly volatile acid, often found in vinegar
Acetic acid

Wine (24 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions