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CSW > Unit 1 > Flashcards

Unit 1 Flashcards

1
Q

The most prevalent of the acids found in grapes and wine.

A

Tartaric Acid

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2
Q

The component that makes up 80-90% of the volume of most wines.

A

Water

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3
Q

Slow-moving “tears” that may appear in a wine glass after the wine is swirled.

A

Legs

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4
Q

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

A

Citric Acid

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5
Q

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

A

Ethyl Alcohol

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6
Q

A type of secondary alcohol.

A

Glycerol

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7
Q

A sharp-tasting acid often associated with green apples.

A

Malic Acid

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8
Q

An acid produced via the conversion of malic acid.

A

Lactic Acid

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9
Q

An acid with a slightly bitter, slightly salty flavor.

A

Succinic Acid

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10
Q

The acid found in most types of vinegar.

A

Acetic Acid

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11
Q

Of the 6 main acids found in wine, list those that are typically found in unfermented grapes.

A

Tartaric, Malic, Citric, and Succinic

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12
Q

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

A

Citric, Succinic

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13
Q

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

A

Tartaric Acid

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14
Q

Which is the name of the winemaking process that, in addition to changing a wine’s acid components, often provides wines with a creamy texture and a buttery aroma?

A

Malolactic Fermentation

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15
Q

What measurement is used to define the volume of all the acids present in a wine?

A

TA (Total Acidity)

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16
Q

What does pH measure?

A

The combined chemical strength of all acids present

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17
Q

What is a typical pH measurement of highly acidic wine?

A

2.9 (considering the normal range 2.9-3.9)

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18
Q

What pH measurement would you expect to find in a low-acid wine?

A

3.9 (considering the normal range 2.9-3.9)

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19
Q

What are the two main fermentable sugars found in wine grapes?

A

Glucose and Fructose

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20
Q

What term is used to describe a wine that does not contain any detectable sugar?

A

Dry

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21
Q

Yellow pigments found in white wine.

A

Flavonols

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22
Q

An aromatic compound found in oak barrels.

A

Vanillin

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23
Q

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

A

Resveratrol

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24
Q

One of the most common esters found in wine.

A

Ethyl Acetate

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25
Q

The specific component that gives fino Sherries their distinctive aroma.

A

Acetaldehyde

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26
Q

The compounds that give red wine its red, blue, or purple hues.

A

Anthocyanins

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27
Q

Bitter compounds found in the skins, seeds, and stems of grapes.

A

Tannins

28
Q

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

A

Esters

29
Q

Matter sometimes formed as a result of polymerization.

A

Sediment

30
Q

A preservative widely used in winemaking.

A

Sulphur

31
Q

Oxidized alcohols formed when wine is exposed to air.

A

Aldehydes

32
Q

Promotes the release of the wine’s aromatic compounds.

A

Carbon Dioxide

33
Q

Red wines that are highly acidic tend to appear more blue in color, whereas low-acid red wines appear more red. (T/F)

A

False

34
Q

Tannins can create a textural, drying sensation on the palate. (T/F)

A

True

35
Q

Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected. (T/F)

A

True

36
Q

Flavonols increase in white grapes with increased exposure to sunlight. (T/F)

A

True

37
Q

The aromatic compound, vanillin, found in vanilla beans, is not found anywhere else in nature. (T/F)

A

False

38
Q

The phenolic compounds of a grape are concentrated primarily in its skin and seeds. (T/F)

A

True

39
Q

Wines may become oxidized after being exposed to heat. (T/F)

A

True

40
Q

It is common for winemakers to encourage the oxidation of white wines such as Chenin Blanc and Riesling by maximizing air exposure during the preliminary stages of fermentation and aging. (T/F)

A

False

41
Q

Ethyl acetate imparts an aroma similar to nail polish remover or glue at very low concentrations, whereas at higher concentrations it tends to smell of dried rose petals or perfume. (T/F)

A

False

42
Q

Esters represent the largest group of odiferous compounds found in wine. (T/F)

A

True

43
Q

Wines with greater than 2 ppm of sulphur dioxide are required to display the “contains sulfites” warning on the label. (T/F)

A

False

44
Q

Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine. (T/F)

A

False

45
Q

Match the wine fault and off-odor:

Acetic Acid

A

Bacteria

46
Q

Match the wine fault and off-odor:

Pronounced odor of lees

A

Yeast

47
Q

Match the wine fault and off-odor:

Acetaldehyde

A

Oxidation

48
Q

Match the wine fault and off-odor:

Mercaptan

A

Sulphur Compounds

49
Q

Match the wine fault and off-odor:

Cork Taint

A

Mold

50
Q

Match the wine fault and off-odor:

Ascensence

A

Bacteria

51
Q

Match the wine fault and off-odor:

Butyric Acid

A

Bacteria

52
Q

Match the wine fault and off-odor:

Browning

A

Oxidation

53
Q

Match the wine fault and off-odor:

Brettanomyces

A

Yeast

54
Q

Match the wine fault and off-odor:

Geranium

A

Bacteria

55
Q

What compound is the root cause of cork taint?

A

2,4,6-Trichloroanisole (TCA)

56
Q

What specific terms can be used to describe the aroma of a “corked” wine?

A

Musty, moldy, or dank basement

57
Q

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

A

Butyric Acid

58
Q

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

A

Geranium

59
Q

What is the term used to describe a wine that has a cooked or baked color?

A

Maderized

60
Q

What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?

A

Ascensence or Volatile Acidity

61
Q

What specific terms can be used to describe a wine with an excess of Brett?

A

Sweaty, horsy, band-aid, or medicinal

62
Q

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

A

Mercaptan

63
Q

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

A

Nail polish remover or model airplane glue

64
Q

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

A

Sulphur Dioxide

65
Q

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

A

HYdrogen Sulfide

66
Q

What off-odor is caused by acetic acid?

A

Vinegar

CSW (5 decks)

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