Wine Compisition, Chemistry, and Faults Flashcards
Module 1
This substance often makes a wine smell of onions or garlic
Mercaptan
What is the typical pH range for wines from low to high?
3.9 - 2.9
The two fermentable sugars found in grapes
Glucose and Fructose
List the acids that are typically by products of fermentation
Lactic
Acetic
Succinic
Six main acids found in wine
Tartaric Malic Citric Succinic Lactic Acetic
What does pH measure?
The combined chemical strength of all acids present
The common name of the wine fault caused by TCA (2,4,6-trichloranisole)
Cork Taint (or “corked”)
The most likely cause of the “geranium” fault
Incomplete malo-lactic fermentation
An aromatic compound found in oak barrels
Vanillin
This type of molecule often results when wine is exposed to air
Aldehyde
This wine fault is often described as smelling like “burnt matches”
Sulfur Dioxide
The main acid found in grapes and wine
Tartaric Acid
Yellow pigments found in white wine
Flavonols
Of the acids typically found in grapes, which are found in very small quantities?
Citric
Succinic
This acid is likely to crystallize and form “wine diamonds”
Tartaric Acid
Molecules that are formed by the joining of acid and an alcohol
Esters
This compound is responsible for the red, blue, or purple hue found in red wines
Anthocyanin
The chemical that gives Sherries their unique “oxidized” aroma
Acetaldehyde
A highly volatile acid, often found in vinegar
Acetic Acid
A compound found in wine believed to be beneficial to human health
Resveratrol
This wine fault often smells like nail polish remover
Ethyl Acetate
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)
The main type of potable alcohol found in wine
Ethanol or Ethyl Alcohol
Describe TA
Total Acidity: Defines the volume of all acids present in a wine
