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Certified Specialist of Wine > Wine Composition and Chemistry > Flashcards

Wine Composition and Chemistry Flashcards

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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 major of quality wine

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 conversation 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 six main acids found in wine, list those that are typically found in unfermented grapes

A

Tartaric, Malic, Citric and Succinic Acid

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12
Q

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

A

Citric and Succinic Acid

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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

What is the name of the winemaking process that, in add-on 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

Total Acidity

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16
Q

What does pH measure?

A

Combined chemical strength of the acids present

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17
Q

What is a typical pH measurement of a highly acidic wine?

A

2.9 (Lower the # the more acidic)

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18
Q

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

A

3.9 (Higher the # the less acidic)

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19
Q

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

A

Glucose/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

Resveratol

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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 hue

A

Anthocyanins

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27
Q

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

A

Tannins

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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

Sulfur

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

(True or False) Red wines that are highly acidic tend to appear more blue in color, whereas low-acid red wines appear more red.

A

False -

34
Q

(True or False) Tannins can create a textural, drying sensation on the palate.

A

True

35
Q

(True or False) Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected

A

True

36
Q

(True or False) Flavonols increase in white grapes with increased exposure to sunlight

A

Ture

37
Q

(True or False) Raw (untoasted) oak barrels will typically contain higher levels of vanillin than lightly toasted barrels

A

False - light to medium toasted barrels will bring out more vanillin compounds. However, high toasting will result in less vanillin compounds

38
Q

(True or False) The phenolic compounds of a grape are concentrated primarily in its skin and seeds

A

True

39
Q

(True or False) Wines may become oxidized after being exposed to heat

A

True

40
Q

(True or False) 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

A

False -

41
Q

(True or False) 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

A

False

42
Q

(True or False) Esters represent the largest group of odiferous compounds found in wine

A

True

43
Q

(True or False) In the United States, any wine containing more than 2 ppm of sulfur dioxide is required to display the “contains sulfites” warning on the label

A

False - wines containing more than 10 ppm must have a warning label

44
Q

(True or False) Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine

A

False

45
Q

What is the most prevalent type of acid found in both vinifera grapes and wine?

A

Tartaric Acid

46
Q

What phenolic compound is responsible for the bitter taste and drying textural sensation found in many red wines?

A

Tannin

47
Q

What is a type of molecule that results from the joining of an acid and an alcohol?

A

Esters

48
Q

What is the typical pH range found in table wines?

A

2.9 - 3.9

49
Q

What is a wine diamond?

A

A small particle created via the crystallization of tartaric acid

50
Q

What is methyl alcohol?

A

A secondary alcohol produced via fermentation

51
Q

In the United States, wine with more than 10 ppm of what compound must have a warning label?

A

Sulfites

52
Q

What compound gives red wines their red, blue or purple hues?

A

Anthocyanins

53
Q

What acid is created in small amounts during typical fermentation, is found in many types of vinegar?

A

Acetic acid

54
Q

Two main fermentable sugars present in wine grapes are:

A

Glucose and Fructose; also known as monosaccharides

55
Q

The 5 major components of wine

A

Water, alcohol, acid, sugar and phenolics

56
Q

The 3 possible/rare components of wine

A

Bacteria, yeast and protein

57
Q

Secondary alcohols include:

A

Glycerol, methanol and fusel alcohols

58
Q

Slower, thicker tears indicate:

A

Higher alcohol

59
Q

Two ways to measure acidity

A

TA and pH

60
Q

Terms used to describe acidity

A

Soft, smooth, fresh, crisp, lively and tart

61
Q

Often used in acidification and is the strongest in pH

A

Tartaric Acid

62
Q

Sometimes used to increase the TA (total acidity)

A

Citric Acid

63
Q

Created in wine via a bacteria, as a by-product of MLF

A

Lactic Acid

64
Q

Which acid is volatile (evaporates easily)

A

Acetic acid

65
Q

Easily reacts to form esters

A

Succinic acid

66
Q

Typical sweetness range

A

~.8% - 24%

67
Q

Five phenolics

A 
Anthocyanins
Flavonols 
Tannin 
Vanillin
Reservatrol
68
Q

Four additional components of wine

A

Aldeydes
Esters
Dissolved gasses
Sulfites

Certified Specialist of Wine (12 decks)

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