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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
The specific component that gives fino Sherries their distinctive aroma.
Acetaldehyde
26
The compounds that give red wine its red, blue, or purple hues.
Anthocyanins
27
Bitter compounds found in the skins, seeds, and stems of grapes.
Tannins
28
Molecules that result from the joining of an acid and an alcohol.
Esters
29
Matter sometimes formed as a result of polymerization.
Sediment
30
A preservative widely used in winemaking.
Sulphur
31
Oxidized alcohols formed when wine is exposed to air.
Aldehydes
32
Promotes the release of the wine's aromatic compounds.
Carbon Dioxide
33
Red wines that are highly acidic tend to appear more blue in color, whereas low-acid red wines appear more red. (T/F)
False
34
Tannins can create a textural, drying sensation on the palate. (T/F)
True
35
Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected. (T/F)
True
36
Flavonols increase in white grapes with increased exposure to sunlight. (T/F)
True
37
The aromatic compound, vanillin, found in vanilla beans, is not found anywhere else in nature. (T/F)
False
38
The phenolic compounds of a grape are concentrated primarily in its skin and seeds. (T/F)
True
39
Wines may become oxidized after being exposed to heat. (T/F)
True
40
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)
False
41
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)
False
42
Esters represent the largest group of odiferous compounds found in wine. (T/F)
True
43
Wines with greater than 2 ppm of sulphur dioxide are required to display the "contains sulfites" warning on the label. (T/F)
False
44
Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine. (T/F)
False
45
Match the wine fault and off-odor: | Acetic Acid
Bacteria
46
Match the wine fault and off-odor: | Pronounced odor of lees
Yeast
47
Match the wine fault and off-odor: | Acetaldehyde
Oxidation
48
Match the wine fault and off-odor: | Mercaptan
Sulphur Compounds
49
Match the wine fault and off-odor: | Cork Taint
Mold
50
Match the wine fault and off-odor: | Ascensence
Bacteria
51
Match the wine fault and off-odor: | Butyric Acid
Bacteria
52
Match the wine fault and off-odor: | Browning
Oxidation
53
Match the wine fault and off-odor: | Brettanomyces
Yeast
54
Match the wine fault and off-odor: | Geranium
Bacteria
55
What compound is the root cause of cork taint?
2,4,6-Trichloroanisole (TCA)
56
What specific terms can be used to describe the aroma of a "corked" wine?
Musty, moldy, or dank basement
57
What substance can cause a wine to smell like rancid butter?
Butyric Acid
58
What faulty wine aroma can be caused by incomplete malolactic fermentation?
Geranium
59
What is the term used to describe a wine that has a cooked or baked color?
Maderized
60
What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?
Ascensence or Volatile Acidity
61
What specific terms can be used to describe a wine with an excess of Brett?
Sweaty, horsy, band-aid, or medicinal
62
What substance can cause a wine to smell like onions or garlic?
Mercaptan
63
What aroma can be caused by an excess of ethyl acetate?
Nail polish remover or model airplane glue
64
What wine fault can be described as having the aroma of burnt matches?
Sulphur Dioxide
65
What wine fault is often described as similar to rotten eggs?
HYdrogen Sulfide
66
What off-odor is caused by acetic acid?
Vinegar

CSW (5 decks)

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