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Certified Wine Specialist > Tasting Chemistry & Flaws > Flashcards

Tasting Chemistry & Flaws Flashcards

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1
Q

What are the four kinds of papillae?

A
  • Fungiform
  • Circumvallate
  • Foliate
  • Filiform
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2
Q

Which types of papillae contain taste buds?

A
  • Fungiform
  • Circumvallate
  • Foliate
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3
Q

How many taste receptor cells does each taste bud contain?

A

50-150

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4
Q

What is the taste associated with a high level of sodium?

A

Salty

Usually not found in wine

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5
Q

Which taste is often described as having a dry sensation in the mouth?

A

Bitter

Related to tannin and affects the back of the tongue and gums

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6
Q

What term describes the taste that creates a mouthwatering effect?

A

Sour

Related to acidity and affects the sides of the tongue and cheeks

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7
Q

What is the key factor that contributes to the sweetness in wine?

A

Residual Sugar

Sweetness is felt on the tip of the tongue

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8
Q

What is the term used to describe the overall sensation of taste?

A

Taste

Encompasses various taste sensations

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9
Q

Which taste is primarily experienced at the back of the tongue and gums?

A

Bitter

Often associated with tannins

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10
Q

What is the physiological effect of acidity in wine?

A

Mouthwatering

Stimulates the sides of the tongue and cheeks

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11
Q

Fill in the blank: The sensation of sweetness is primarily detected on the _______.

A

tip of tongue

Sweetness is a key characteristic in wine tasting

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12
Q

True or False: Salty taste is commonly found in wine.

A

False

Salty taste is usually not present in wine

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13
Q

What is the ideal serving temperature for reds?

A

65° F

Reds are typically served at a warmer temperature to enhance their flavors.

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14
Q

What is the ideal serving temperature for sparkling wines?

A

45° F

Sparkling wines are served chilled to maintain their effervescence.

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15
Q

What is the ideal serving temperature for still whites?

A

55° F

Still whites are served slightly cooler than reds but warmer than sparkling wines.

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16
Q

What is the recommended order for serving wines?

A

Light before full, dry before sweet, white before red

This order enhances the tasting experience by preventing overpowering flavors.

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17
Q

What characteristics should wine glasses have?

A

Clear, thin, clean

These characteristics help in assessing the wine’s appearance and aroma.

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18
Q

What should be avoided in wine glasses?

A

Odors

Odors can interfere with the wine’s aroma, affecting the tasting experience.

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19
Q

What time of day is recommended for setting up a wine tasting?

A

Mornings

Mornings provide natural light, which is ideal for evaluating the color and clarity of the wine.

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20
Q

What is the first step in the tasting process?

A

Sight (Appearance)

This involves observing the color, clarity, and overall visual aspects of the item being tasted.

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21
Q

What is the second step in the tasting process?

A

Smell (Nose/dor)

Smelling allows the taster to identify aromas and scents that contribute to the overall experience.

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22
Q

What is the third step in the tasting process?

A

Taste (Palate/in-Mouth Impression)

This step involves the actual tasting and evaluating the flavors and textures in the mouth.

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23
Q

What is the fourth step in the tasting process?

A

Conclusions (initial & Final)

This step includes summarizing the overall experience and making final judgments about the tasting.

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24
Q

What color fruit is associated with Dark Reds?

A

Black fruit

Dark Reds typically refer to wines made from grapes that produce darker colored fruits.

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25
Q

What color fruit is associated with Light Reds?

A

Red fruit

Light Reds generally refer to wines made from grapes that yield lighter colored fruits.

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26
Q

What type of fruit is associated with White Wines?

A

Lemon

White Wines are often characterized by their crisp and citrusy flavor profiles, similar to lemon.

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27
Q

2 paths to smell

A
  1. Ortho-nasal
  2. Retro-nasal
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28
Q

Ways to describe Body

A

Light
Medium
Full

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29
Q

Cool Weather Wines

A

High Acid, low alcohol, under ripe fruit, green secondary hue

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30
Q

Warm weather wines

A

Low acid, high alcohol, overripe or stewed fruit

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31
Q

Effects of Aging (impact of oxidation:

A
  1. Decreases - Tannins, acid, fruit
  2. Increases - complexity
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32
Q

What is the primary type of alcohol found in wine?

A

Ethyl Alcohol (Ethanol)

Ethanol is the main alcohol responsible for the intoxicating effects of wine.

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33
Q

What are the small amounts of other alcohols found in wine?

A
  • Glycerol
  • Methyl Alcohol (Methanol)
  • Fusel Oils (Higher Alcohols)

These components contribute to the overall flavor and mouthfeel of wine.

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34
Q

What is an acid commonly found in grapes that is not a product of fermentation?

A

Citric

Citric acid is not naturally occurring in grapes and does not result from fermentation.

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35
Q

What acid is produced during the fermentation process and is commonly associated with wine?

A

Succinic

Succinic acid is known to influence the flavor profile of wine.

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36
Q

Which acid is a common byproduct of fermentation and is often found in wines?

A

Acetic

Acetic acid can contribute to the vinegar-like taste if present in high concentrations.

37
Q

What acid is created during malo-lactic fermentation?

A

Lactic

Lactic acid softens the acidity of wine and contributes to a creamier mouthfeel.

38
Q

Which acid is naturally present in apples and is also found in grapes?

A

Malic

Malic acid can impart a crisp, tart flavor to wines.

39
Q

What is the primary acid found in grapes that plays a crucial role in wine production?

A

Tartaric

Tartaric acid is essential for the stability and taste of wine.

40
Q

What are the types of sugars mentioned that are still present in wine after fermentation?

A

Arabinose, rhamnose, and xylose

These sugars are not fully fermented during the winemaking process.

41
Q

Are all sugars fermentable in the winemaking process?

A

No, not all sugars are fermentable

Sugars like the five-carbon sugars are examples of non-fermentable sugars.

42
Q

What is the Average Recognition Threshold of sugars in wine?

A

1.0% RS

RS stands for Residual Sugar, indicating the minimum concentration detectable by taste.

43
Q

List the major dugar components of wine.

A
  • Fructose
  • Glucose
  • Sugar

These components are essential for the flavor and sweetness of wine.

44
Q

What is resveratrol beneficial for?

A

Cardiovascular health

Resveratrol is a polyphenol found in red wine and is associated with heart health benefits.

45
Q

What compound is responsible for the flavor and aroma of vanilla?

A

Vanillin

Vanillin is the primary component of the extract of vanilla beans.

46
Q

What are tannins?

A

A group of polyphenolic compounds found in wine

Tannins contribute to the astringency and complexity of wine.

47
Q

What are flavones and flavonols classified as?

A

Types of flavonoids

Flavonoids are a diverse group of plant compounds with antioxidant properties.

48
Q

What are anthocyanins responsible for in wine?

A

Color

Anthocyanins are pigments that provide red, purple, and blue colors in plants.

49
Q

What are phenolic compounds also known as?

A

Polyphenols

Polyphenols are a category of compounds with antioxidant properties, found in various foods and beverages.

50
Q

What are the major phenolic compounds of wine?

A

Resveratrol, vanillin, tannins, flavones, flavonols, anthocyanins, phenolic compounds

These components contribute to the flavor, color, and health benefits of wine.

51
Q

What is Brettanomyces commonly referred to as?

A

Bret

A strain of yeast that creates a barnyard aroma in wine.

52
Q

What aroma is associated with ethyl acetate?

A

Nail polish remover

Ethyl acetate is a compound that can impart a distinct aroma often considered a fault in wine.

53
Q

What is the aroma associated with lactic acid?

A

Sauerkraut

Lactic acid can contribute to a range of aromas, including those reminiscent of fermented foods.

54
Q

What aroma does butyric acid produce?

A

Rancid butter

Butyric acid is known for its unpleasant smell, often likened to spoiled dairy products.

55
Q

What common household item is associated with acetic acid?

A

Vinegar

Acetic acid is the main component of vinegar, contributing to its distinct sour aroma.

56
Q

What smell is associated with mercaptan?

A

Garlic or onion smell

Mercaptan is a compound that can impart strong sulfurous aromas, often resembling garlic or onions.

57
Q

What is the smell associated with H2S?

A

Rotten egg smell

Hydrogen sulfide (H2S) is known for its characteristic odor, reminiscent of rotten eggs.

58
Q

What aroma does SO2 produce?

A

Burnt match smell

Sulfur dioxide (SO2) can impart an aroma similar to that of burnt matches.

59
Q

What is TCA commonly known as?

A

Cork taint

TCA (2,4,6-trichloroanisole) is a compound responsible for the wet, moldy cardboard aroma in wine.

60
Q

True or False: Low levels of aroma are acceptable to some people.

A

True

Some individuals may tolerate or even enjoy lower levels of certain aromas in wine.

61
Q

What are the two numbers used to describe the acidity level of a wine?

A

Total acidity (TA) and pH

Total acidity measures the volume of all acids in wine, while pH represents the strength of those acids.

62
Q

What does total acidity (TA) measure in wine?

A

The volume of all the acids in a wine

More acid typically results in a more acidic taste.

63
Q

What is the pH level of wine usually between?

A

2.9 and 3.9

The pH scale is logarithmic, meaning each whole number change represents a tenfold change in acidity.

64
Q

How does pH relate to the acidity of wine?

A

A lower pH indicates a stronger acid content

For example, a wine with a pH of 2.9 is more acidic than one with a pH of 3.4.

65
Q

Why do winemakers place particular emphasis on pH?

A

It indicates stability and influences sulfur additions

Understanding pH helps in managing wine preservation and flavor profiles.

66
Q

Fill in the blank: To get a complete picture of a wine’s acidity, you need to know both its _______ and pH.

A

Total acidity (TA)

Both measures provide essential information about the wine’s character.

67
Q

What are aldehydes in the context of wine?

A

Aldehydes are oxidized alcohols formed when wine is exposed to air.

Aldehydes can affect the flavor and aroma of wine.

68
Q

How can the formation of aldehydes be encouraged in wine?

A

By using techniques employed in making certain wines like Sherry and Madeira.

These techniques involve controlled exposure to oxygen.

69
Q

What happens to any wine that is exposed to excessive oxygen?

A

It may take on an oxidized or ‘maderized’ character.

This can happen during production, storage, or after the bottle has been opened.

70
Q

What is the most common aldehyde found in wine?

A

Acetaldehyde.

Acetaldehyde is formed by the oxidation of ethanol.

71
Q

What distinctive aroma does acetaldehyde contribute to?

A

The distinctive aroma of fino Sherry.

This aroma is a key characteristic of certain styles of Sherry.

72
Q

True or False: Aldehydes can only be found in wines that have been intentionally oxidized.

A

False.

Any wine can develop aldehydes if exposed to excessive oxygen.

73
Q

Fill in the blank: The oxidation of _______ leads to the formation of acetaldehyde.

A

ethanol.

Ethanol is the primary alcohol present in wine.

74
Q

What can cause wine to become oxidized after being opened?

A

Exposure to air for too long or exposure to heat.

Both factors can negatively impact the wine’s quality.

75
Q

What are esters?

A

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

Esters represent the largest group of odiferous compounds found in wine.

76
Q

What is one of the most common esters in wine?

A

Ethyl acetate

It is the ester of acetic acid and ethanol.

77
Q

What aroma does ethyl acetate impart at low concentrations?

A

Fruity, flowery aroma

At high concentrations, it may smell like nail polish remover, varnish, or glue.

78
Q

What are dissolved gases?

A

Gases that are present in any liquid, though not always in significant concentrations

In wine, dissolved gases include oxygen and carbon dioxide.

79
Q

What role does dissolved oxygen play in wine?

A

Promotes chemical reactions through oxidation

This can be beneficial or damaging to wines.

80
Q

How do winemakers avoid air exposure?

A

By adding sulfur during the winemaking process

Sulfur absorbs free oxygen molecules.

81
Q

What gas gives sparkling wine its bubbles?

A

Carbon dioxide (CO2)

It is a natural by-product of fermentation.

82
Q

How does carbon dioxide affect still wines?

A

Small amounts are present to create slight bubbling (petillance)

It keeps wine feeling fresh and promotes the release of aromatic compounds.

83
Q

What are sulfites?

A

A class of chemicals based on the element sulfur

They are used to keep wines stable after fermentation.

84
Q

What is the natural source of sulfites in wine?

A

Produced in minute quantities as a by-product of fermentation

All wines contain trace amounts of sulfites even if none are added.

85
Q

Why is producing wine without sulfur challenging?

A

Sulfur acts as an antioxidant and antibacterial agent

It helps in maintaining wine stability.

86
Q

What warning must wines containing 10 ppm or more of sulfur dioxide display in the U.S.?

A

Contains Sulfites

This is due to some people’s sensitivity to sulfur.

87
Q

TCA

A

2,4,6 -Trichloroanisole

88
Q

Succinic Acid

A

A minor component in grapes and a by-product of normal fermentation. Sharp, slightly bitter, slightly salty flavor

Certified Wine Specialist (2 decks)

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