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CSW Wine Study > Wine Chemistry & Faults > Flashcards

Wine Chemistry & Faults Flashcards

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1
Q

List the 5 major components of wine.

A

Water, alcohol, sugar, acid, phenolic compounds

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2
Q

Other compounds that are found in wine what have been aged or sur lie (found in very small amounts) are

A

Yeast and proteins

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3
Q

Water makes up _____% volume of wine.

A

80%-90%

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4
Q

Alcohol makes up ____% volume of wine.

A

10 - 15%

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5
Q

What is the primary alcohol found in wine?

A

Ethyl alcohol

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6
Q

What 3 other types of alcohol are found in wine?

A

Glycerol, methanol and fusel

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7
Q

Acid give wine much of it’s

A

Structure, balance & thirst quenching qualities

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8
Q

Acids make up ____% volume of wine

A

.5 -.75%

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9
Q

What are the 6 principal acids found in wine?

A

Tartaric, malic, citric, lactic, succinic, acetic

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10
Q

What is the most prevalent acid found in wine?

A

Tartaric

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11
Q

What acid is the strongest in terms of pH?

A

Tartaric

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12
Q

The sharp tasting acid frequently associated with green apples is

A

Malic

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13
Q

Under ripe and cool climate grapes are typically high in ____ acid.

A

Malic

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14
Q

Which acid exists in such minute amounts that special equipment is required to measure it?

A

Citric

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15
Q

Lactic acid is created in wine by lactic acid bacteria. T or F

A

True

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16
Q

The acid found in most types of vinegar is

A

Acetic

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17
Q

Acetic acid is volatile. T or F

A

True

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18
Q

Acetobactor is the result of a chemical reaction between oxygen &

A

Ethanol

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19
Q

What acid has a sharply bitter and salty taste?

A

Succinic

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20
Q

What are the 3 grape acids?

A

Tartaric, malic & citric

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21
Q

What are the 3 grape fermentation acids?

A

Lactic, acetic & succinic

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22
Q

Total Acidity (TA) refers to

A

the volume of all acids in the wine.

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23
Q

The pH level of a wine represents

A

the combined chemical strength of the acids present.

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24
Q

The combined chemical strength of the acids present in wine is measured by

A

The pH level

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25
Q

The volume of all acids present in wine is measured by

A

The Total Acidity (TA)

26
Q

Grapes contain ___% to ___% of sugar at harvest

A

15% - 28%

27
Q

Grapes contain roughly equal amounts of what two sugars?

A

Fructose and glucose

28
Q

List the 5 phenolic coumpounts found in wine?

A

Anthocyanins, flavanols, vanillin, tannin, resveratrol

29
Q

Which phen compound gives red wine it’s color?

A

anthocyanins

30
Q

Which phen compound gives white wine it’s color?

A

Flavanol

31
Q

The phen compound that gives big red wines “backbone” is

A

Tannin

32
Q

Which phen compound is a natural preservative?

A

Tannin

33
Q

Which aromatic phen compound is found in oak?

A

Vanillin

34
Q

The phenolics of a grape are concentrated primarlily in its _____ and ______.

A

Skin and seeds

35
Q

When some phen compounds combine into longer molecule chains it’s called

A

Polymerization

36
Q

List 4 other minor compounds of wine.

A

Aldehydes, esters, sulfites, dissolved gasses.

37
Q

Oxidized alchohols that are formed when wine is exposed to air are called

A

Aldehydes

38
Q

The most common aldehyde found in wine is

A

acetaldehyde

39
Q

Esters are molecules that result in the joining of a _____ and _______.

A

Acid & alcohol

40
Q

The most common ester found in wine is

A

ethyl acetate

41
Q

Ethyl acetate is the ester of _______ and ______.

A

Ethanol and acetic acid

42
Q

In high concentrations ethyl acetate imparts faulty aromas of

A

nail polish remover, varnish, glue

43
Q

What dissolved gas is routinely found in wine?

A

Carbon dioxide

44
Q

“Contains Sulfites” must be on US labels that contain more than ______ of sulfur dioxide.

A

10ppm

45
Q

Wines with a musty, moldy, dank basement, wet cardboard aroma are often found to have what fault.

A

2,4,6 TCA or cork taint

46
Q

Another term for TCA is

A

cork taint

47
Q

TCA is a mold. T or F

A

True

48
Q

Most people can detect TCA at concentrations of ____ to ____ parts per ______.

A

2 to 7 parts per trillion

49
Q

Wines with the off odor of burning matches is a result of high concentration of

A

Sulfur dioxide

50
Q

Hydrogen sulfide (H2S) gives off the odor of

A

Rotten eggs

51
Q

The odor associated with wine that’s sat too long in a barrel or sur lie and absence of oxygen is

A

Rotten eggs, Hydrogen sulfide

52
Q

Mercaptan is the result of the combination of sulfur and

A

ethanol

53
Q

Mercaptan smells like

A

garlic and onions

54
Q

What 2 bacterias can live in wine?

A

Acetobactor and lactic bacteria

55
Q

The odor of vinegar is _________ acid.

A

Acetic

56
Q

The odor of rancid butter or spoiled cheeses is ____ acid.

A

Butyric

57
Q

The odor of sauerkraut or goat is _______ acid.

A

Lactic

58
Q

The odor of nail polish remover is ______ acid.

A

Ethyl acetate

59
Q

The odor of crushed geranium leaves is normally caused by

A

an incomplete malolactic fermentation

60
Q

The odor of band aid, medicinal, horsey or sweat is called

A

Brett

61
Q

Brett is a yeast. T or F

A

True

62
Q

Odors occurring in conditions that lack oxygen are termed

A

Reductive

CSW Wine Study (23 decks)

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