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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
Q

What does alcohol contribute to a wine?

A

the mouth-filling, tactile sensation of wine as it rests on the palate or “body”

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26
Q

How much of wine’s volume is made up by acid?

A

.5-.75

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27
Q

Which acids are grape acids?

A

Tartaric
Malic
(Citric)
(Succinic)

28
Q

Which acids are fermentation acids?

A

Lactic
Acetic
Succinic

29
Q

Strongest acid in terms of pH?

A

Tartaric

30
Q

Which two conditions produce a wine high in Malic acid?

A

Underripe grapes

Cool Climate

31
Q

What affect does malolactic fermentation have on a wine?

A

Softens
Smooths
Byproduct creates a creamy texture and occasionally “buttery” aroma

32
Q

Where is acetic acid commonly found?

A

Vinegar

33
Q

What is different about acetic acid?

A

It is volatile so it easily evaporates and joins the aromas of the wine adding complexity (too much will make a wine undrinkable)

34
Q

What flavor does succinic acid offer?

A

Sharp, slightly bitter, slightly salty

35
Q

What is Total Acidity (TA)?

A

Volume of all acids in a wine

36
Q

What is pH?

A

Chemical strength of the acids present

37
Q

What percentage of grapes are sugar at harvest?

A

15-28%

38
Q

What can hide the minor flaws of lower quality wines?

A

Sweetness

39
Q

What are the different kinds of phenolic compounds?

A 
Anthocyanins
Flavonols
Tannins
Vanillin
Resveratrol
40
Q

What are Anthocyanins?

A

Compounds that give red wine its color

41
Q

Two factors that affect red wines color?

A

Anthocyanins

Acidity

42
Q

Wines with more acid will appear _________?

A

Redder

43
Q

Wines with less acid will appear __________?

A

Bluer

44
Q

What are Flavonols?

A

Yellow pigments found in white wines

45
Q

What causes Flavonols to increase?

A

Increased exposure to sunlight

46
Q

Why do white wines from cooler (cloudier) climates tend to have less of a yellow hue than ones from warmer (sunnier) climates?

A

Less Flavonols or Flavones

47
Q

What do tannins offer to a wine?

A

Structure

Preservative/Protection from oxidation during aging

48
Q

What is Vanillin?

A

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
Q

Where are the phenolics of a grape concentrated?

A

Primarily in its skin and seeds

50
Q

Are red wines or white wines more likely to be high in phenolic compounds?

A

Reds because of the increased contact with grape solids

51
Q

What has a major effect on a wine as it ages?

A

Polymerization because the molecule chains become too heavy for integration and drop as sediment removing those flavors from the wine

52
Q

What does sediment do to a red wine?

A

Lightens color

Makes the wine less astringent

53
Q

How are Aldehydes formed?

A

Exposure to air

54
Q

Which wines encourage the formation of aldehydes?

A

Sherry

Madeira

55
Q

Most common type of aldehyde?

A

Acetaldehyde – formed by the oxidation of ethanol

56
Q

Two ways a wine may become oxidized?

A

Exposure to oxygen

Exposure to heat

57
Q

What gives Fino Sherries their distinctive aromas?

A

Acetaldehyde

58
Q

What are Esters?

A

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

59
Q

What is one of the most common esters in wine?

A

Ethyl Acetate

60
Q

What two elements combine to form Ethyl Acetate?

A

Ethanol and Acetic Acid

61
Q

What aroma does Ethyl Acetate provide at low concentrations?

A

Fruity, Flowery Aroma

62
Q

What aroma does Ethyl Acetate provide at high concentrations?

A

Nail Polish Remover
Varnish
Glue

63
Q

Why is sulfur used in a wine?

A

To absorb oxygen molecules before they can affect the wine

64
Q

Benefits of Sulfur/Sulfites

A

Preservative
Antioxidant
Antibacterial

65
Q

Are sulfites found in all wines?

A

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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