Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

CSW 2022 > Wine Composition and Chemistry > Flashcards

Wine Composition and Chemistry Flashcards

1
Q

The most prevalent of the acids found in grapes and wine

A

Tartaric Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The component that makes up 80-90% of volume for most wines

A

Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Slow-moving “tears” that can appear in a wine glass after the wine is swirled

A

Legs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

This acid has little to no sensory impact on the majority of quality wines

A

Citric Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The component that makes up 10-15% of the volume of most wines

A

Ethyl Alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

A type of secondary alcohol

A

Glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Sharp-tasting acid often associated with green apples

A

Malic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Acid produced via the conversion of malic acid

A

Lactic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Acid with slightly bitter, slightly salty flavor

A

Succinic (suck-sin-ick) Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Acid found in most types of vinegar

A

Acetic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the six main acids found in wine?

A 
Tartaric
Malic
Citric
Succinic
Lactic
Acetic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Of the six main acids found in wine, which are typically found in unfermented grapes?

A

Tartaric
Malic
Citric
Succinic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A

Citric Acid

Succinic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are “wine diamonds” made of?

A

Tartaric Acid - Crystal deposits can form at low temperatures. Not considered a fault.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Winemaking process that changes a wine’s acid components and often provides wines with a creamy texture and buttery aroma

A

Malolactic Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Measurement used to define the volume of all acids present in a wine

A

Total Acidity (TA)

17
Q

What does pH measure?

A

Combined chemical strength of all acids present

18
Q

Typical pH measurement of a highly acidic wine

A

2.9

Normal range of wine pH is 2.9-3.9

19
Q

pH measurement you could expect from a low-acid wine

A

3.9

Normal range of wine pH is 2.9-3.9

20
Q

Two main fermentable sugars found in wine grapes

A

Glucose

Fructose

21
Q

Term used for a wine with no detectable sugar

A

Dry

22
Q

Yellow pigments found in white wine

A

Flavonols

23
Q

Aromatic compound found in oak barrels

A

Vanillin

24
Q

Compound found in wine believed to have health benefits

A

Resveratrol

25
Q

One of the most common esters found in wine

A

Ethyl Acetate

26
Q

What is an ester?

A

Molecules that result from the joining of an acid and an alcohol. They form the largest group of odiferous compounds.

27
Q

The specific component that gives fino Sherries their distinctive aroma

A

Acetaldehyde

28
Q

Compounds that give wine it’s red, blue, or purple hue

A

Anthocyanins

High acid = more red
Low acid = more blue

29
Q

Bitter compounds found in skin, seeds, and stems of grapes

A

Tannins

30
Q

Matter that is sometimes formed as a result of polymerization

A

Sediment

Tannins and pigments will polymerize (form longer molecule chains) and drop from the wine. As wine ages color lightens (in red wine) and tannins soften/become less astringent

31
Q

Preservative widely used in winemaking

A

Sulfur

32
Q

Oxidized alcohols formed when wine is exposed to air

A

Aldehydes

Ex: Sherry, Madeira

33
Q

Promotes the release of wine’s aromatic compounds

A

Carbon dioxide

Ex: Sparkling wine

34
Q

True or False

Red wines with high acid will be more blue, low acid will appear more red

A

False

Anthocyanins work with acid levels -
High Acid = Red
Low Acid = Blue

35
Q

True or False

White grapes with increased exposure to sunlight will have increased levels of Flavonols

A

True

Warmer climate (more sun exposure) = more golden color

36
Q

True or False

Wines exposed to heat can become oxidized

A

True

37
Q

True or False

Low concentrations of Ethyl Acetate impart aromas of nail polish remover, while high levels impart aromas of dried rose petals or perfume

A

False

Low concentrations - fruity & flowery
High concentrations - nail polish remover, glue, varnish

38
Q

In the United States, any wine containing more than _____ of sulfur dioxide is required to display “Contains Sulfites” on the label

A

2 parts per million (ppm)

39
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

Carbon dioxide is found even in still wines and keeps a wine feeling fresh. The presence of oxygen in a wine causes oxidation, which can make a wine taste stale or cooked

CSW 2022 (2 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions