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CSW/HBSC > Wine Composition and Chemistry > Flashcards

Wine Composition and Chemistry Flashcards

1
Q

The main type of potable alcohol in wine

A

Ethanol (Ethyl alcohol)

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2
Q

An acid that tastes like green apples

A

Malic acid

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3
Q

The most prevalent acid found in both grapes and wine

A

Tartaric acid

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4
Q

Another term for tartrates

A

Wine diamonds (tartartic acid crystals)

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5
Q

Conditions that can lead to a drop in malic acid

A

Warm/hot climate
The ripening phase
Over-ripe grapes
Malolactic fermentation

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6
Q

Acid not found in grapes, but often produced during secondary fermentation (mlf)

A

Lactic acid

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7
Q

Acid that is both a minor component of grapes, and a by-product of normal alcoholic fermentation

A

Succinic acid

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8
Q

Typical range of pH for most wines

A

2.9 to 3.9

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9
Q

Two main fermentable sugars found in grapes

A

Glucose and fructose

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10
Q

Sugar remaining in a wine post-fermentation

A

Residual sugar

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11
Q

Compounds that give red wine its color

A

Anthocyanins

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12
Q

Yellow pigments found in white wines

A

Flavonols (flavones)

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13
Q

Sources of tannin

A

Seeds, skins, and stems of grapes

Oak barrels/other oak products

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14
Q

Compound found in red wine known for health benefits

A

Resveratrol

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15
Q

What is meant by “polymerization”

A

When molecules (such as tannins) combine into longer molecule chains

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16
Q

Oxidized alcohols

A

Aldehydes

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17
Q

Molecules that result from the joining of an acid and an alcohol

A

Esters

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18
Q

Chemical reactions resulting from dissolved oxygen

A

Oxidation

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19
Q

In the US, wines containing more than _____ ppm of sulfur dioxide must carry a warning label

A

10 (ten)

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20
Q

How much water is typically found in wine?

A

80-90%

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21
Q

Where does most of the water in wine come from?

A

The grapes themselves

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22
Q

How much alcohol is typically found in wine?

A

10-15%

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23
Q

What is the main alcohol component of wine?

A

Ethyl alcohol or Ethanol

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24
Q

What other types of alcohol may be found in wine?

A 
Glycerol
Methyl alcohol (methanol)
fusel alcohols (fusel oils) or higher alcohols
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25
What does alcohol contribute to a wine?
the mouth-filling, tactile sensation of wine as it rests on the palate or "body"
26
How much of wine's volume is made up by acid?
.5-.75
27
Which acids are grape acids?
Tartaric Malic (Citric) (Succinic)
28
Which acids are fermentation acids?
Lactic Acetic Succinic
29
Strongest acid in terms of pH?
Tartaric
30
Which two conditions produce a wine high in Malic acid?
Underripe grapes | Cool Climate
31
What affect does malolactic fermentation have on a wine?
Softens Smooths Byproduct creates a creamy texture and occasionally "buttery" aroma
32
Where is acetic acid commonly found?
Vinegar
33
What is different about acetic acid?
It is volatile so it easily evaporates and joins the aromas of the wine adding complexity (too much will make a wine undrinkable)
34
What flavor does succinic acid offer?
Sharp, slightly bitter, slightly salty
35
What is Total Acidity (TA)?
Volume of all acids in a wine
36
What is pH?
Chemical strength of the acids present
37
What percentage of grapes are sugar at harvest?
15-28%
38
What can hide the minor flaws of lower quality wines?
Sweetness
39
What are the different kinds of phenolic compounds?
``` Anthocyanins Flavonols Tannins Vanillin Resveratrol ```
40
What are Anthocyanins?
Compounds that give red wine its color
41
Two factors that affect red wines color?
Anthocyanins | Acidity
42
Wines with more acid will appear _________?
Redder
43
Wines with less acid will appear __________?
Bluer
44
What are Flavonols?
Yellow pigments found in white wines
45
What causes Flavonols to increase?
Increased exposure to sunlight
46
Why do white wines from cooler (cloudier) climates tend to have less of a yellow hue than ones from warmer (sunnier) climates?
Less Flavonols or Flavones
47
What do tannins offer to a wine?
Structure | Preservative/Protection from oxidation during aging
48
What is Vanillin?
Aromatic phenolic compound in oak that imparts a vanilla scent to barrel-aged wines It is the same compound found in oak and vanilla beans
49
Where are the phenolics of a grape concentrated?
Primarily in its skin and seeds
50
Are red wines or white wines more likely to be high in phenolic compounds?
Reds because of the increased contact with grape solids
51
What has a major effect on a wine as it ages?
Polymerization because the molecule chains become too heavy for integration and drop as sediment removing those flavors from the wine
52
What does sediment do to a red wine?
Lightens color | Makes the wine less astringent
53
How are Aldehydes formed?
Exposure to air
54
Which wines encourage the formation of aldehydes?
Sherry | Madeira
55
Most common type of aldehyde?
Acetaldehyde -- formed by the oxidation of ethanol
56
Two ways a wine may become oxidized?
Exposure to oxygen | Exposure to heat
57
What gives Fino Sherries their distinctive aromas?
Acetaldehyde
58
What are Esters?
Molecules that result from the joining of an acid and an alcohol
59
What is one of the most common esters in wine?
Ethyl Acetate
60
What two elements combine to form Ethyl Acetate?
Ethanol and Acetic Acid
61
What aroma does Ethyl Acetate provide at low concentrations?
Fruity, Flowery Aroma
62
What aroma does Ethyl Acetate provide at high concentrations?
Nail Polish Remover Varnish Glue
63
Why is sulfur used in a wine?
To absorb oxygen molecules before they can affect the wine
64
Benefits of Sulfur/Sulfites
Preservative Antioxidant Antibacterial
65
Are sulfites found in all wines?
Yes, it is a naturally occuring part of fermentation, although winemakers can make the decision to not add any addition sulfur

CSW/HBSC (22 decks)

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