Wine Chemistry and Faults Flashcards
A highly volatile acid, often found in vinegar
Acetic Acid
The main type of potable alcohol found in wine
Ethanol or Ethyl Alcohol
The main acid found in grapes and wine
Tartaric Acid
The two fermentable sugars found in grapes
Glucose and Fructose
Molecules that are formed by the joining of an acid and an alcohol
Esters
This wine fault is often described as smelling like “burnt matches”
Sulfur Dioxide
This type of molecule often results when wine is exposed to air (oxidized alcohols)
Aldehyde
This wine fault often smells like nail polish remover
Ethyl Acetate
This substance often makes a wine smell of onions or garlic
Mercaptan
This compound is responsible for the red, blue, or purple hue found in red wines
Anthocyanin
This acid is likely to crystallize and form “wine diamonds”
Tartaric Acid
The common name of the wine fault caused by TCA (2,4,6-trichloranisole)
Cork Taint (corked)
The chemical that gives Sherries their unique “oxidized” aroma
Acetaldehyde
The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a “sweaty” or “horsey” odor
Brettanomyces (Brett)
In the US, wines containing more than ____ ppm of sulfur dioxide must carry a warning label.
10 (ten)
Chemical reactions resulting from dissolved oxygen
Oxidation
What is meant by “polymerization”?
When molecules (such as tannins) combine into longer molecule chains.
Compound found in red wine known for health benefits
Resveratrol
Sources of tannin
Seeds, skins, and stems of grapes
Oak barrels/other oak products
Yellow pigments found in white wines
Flavonols
Acid that is both a minor component of grapes, and a by-product of normal alcoholic fermentation
Succinic acid
Acid not found in grapes, but often produced during secondary fermentation (mlf)
Lactic acid
Conditions that can lead to a drop in malic acid
Warm/hot climate, the ripening phase, over-ripe grapes, MLF
Another term for tartrates
Wine diamonds (tartaric acid crystals)
An acid that tastes like green apples
Malic acid
5 major components in wine
Water, alcohol, acid, sugar, phenolic compounds
Conditions that lack oxygen
Reductive
Fault caused by the improper breakdown of sorbic acid
Geranium fault
Term used for a “cooked” or “baked” aroma
Maderized
Bacteria that can turn wine into vinegar
Acetobacter
Smells like rancid butter
Butyric acid
Wine fault described as smelling like “rotten eggs”
Hydrogen sulfide
Wine fault described as smelling like burnt matches
Sulfur dioxide
