Phenolic Compounds

Question 1

Yellow pigments found in white wine

Answer 1

Flavonols

Question 2

An aromatic compound found in oak barrels

Answer 2

Vanillin

Question 3

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

Answer 3

Resveratrol

Question 4

One of the most common esters found in wine

Answer 4

Ethyl acetate

Question 5

The specific component that gives Fino sherries their distinctive aroma

Answer 5

Acetaldehyde

Question 6

The compounds that give red wine it’s red, blue, or purple hue

Answer 6

Anthocyanins

Question 7

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

Answer 7

Tannins

Question 8

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

Answer 8

Esters

Question 9

Matter sometimes formed as a result of polymerization

Answer 9

Sediment

Question 10

A preservative widely used in wine making

Answer 10

Sulfur

Question 11

Oxidized alcohol is formed when wine is exposed to air

Answer 11

Aldehydes

Question 12

Promotes the release of the wines aromatic compounds

Answer 12

Carbon dioxide

Question 13

Red wines that are highly acidic tend to appear more blue in color, whereas low acid red wines appear more red. True or false

Answer 13

False, high acid = red

Low acid = blue

Question 14

Tannins can create a textural, drying sensation on the palate. True or false

Answer 14

True

Question 15

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

Answer 15

True, maderization

Question 16

Flavonols increase in white grapes with increased exposure to sunlight. True or false

Answer 16

True

Question 17

The aromatic compound vanilla, found in vanilla beans, is not found anywhere else in nature. True or false

Answer 17

False, oak

Question 18

The phenolic compounds of a grape are concentrated primarily in its skins and seeds. True or false

Answer 18

True

Question 19

Ethyl acetate in parts in aroma similar to nail polish remover or glue at very low concentrations, whereas higher concentrations it tends to smell of dried rose petals or perfume. True or false

Answer 19

False. Ethyl acetate is an ester. And at very high concentrations it smells like nail polish remover.

Question 20

Esther’s represent the largest group of odiferous compounds found in wine. True or false

Answer 20

True

Question 21

wines with greater than two parts per million of sulfur dioxide are required to display the contain sulfites warning on the label. True or false

Answer 21

False, it is 10 parts per million not two.

Question 22

normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine. True or false

Answer 22

True