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Certified Specialist of Wine > 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

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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

Can appear in a wine glass when there are high levels of alcohol or sugar

A

Legs (Marangoni effect)

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4
Q

Has little or no snesory impact on the majority of quality wines

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 conversion 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 6 main acids found in wine, which of those are typically found in unfermented grapes

A

Tartaric, Malic, Citric, and Succinic

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12
Q

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

A

Citric and Succinic

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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 porcess that, in addition to changing a wine’s acid components, often provides wines with a creamy texture and 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

TA (Total Acidity)

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16
Q

What does pH measure

A

The 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

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18
Q

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

A

3.9

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19
Q

What are the two main fermentable sugars found in wine grapes

A

Glucose and 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

Resveratrol

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24
Q

One of the most common esters found in wine

A

Ethyl Acetate

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25
The specific component that gives fino Sherries their distinctive aroma
Acetaldehyde
26
Bitter compounds found in the skins, seeds, and stems of grapes
Tannins
27
Molecules that result from the joining of an acid and an alcohol
Esters
28
Matter sometimes formed as a result of polymerization
Sediment
29
A preservative widely used in winemaking
Sulfur
30
Oxidized alcohols formed when wine is exposed to air
Aldehydes
31
Promotes the release of the wine's aromatic compounds
Carbon dioxide
32
True or False: Red wines that are highly acidic tend to appear more blue in color, whereas low-acid red wines appear more red.
False
33
True or False: Tannins can create a textural, drying sensation on the palate.
True
34
True or False: Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected.
True
35
True or False: Flavonols increase in white grapes with increased exposure to sunlight
True
36
True or False: The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature.
False, it's found in oak barrels
37
True or False: The phenolic compounds of a grape are concentrated primarily in its skin and seeds
True
38
True or False: Wine may become oxidized after being exposed to heat
True
39
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
False
40
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.
False
41
True or False: Esters represent the largest group of odiferous compounds found in wine
True
42
True or False: Wines with greater than 2 ppm of sulfur dioxide are required to display the "contains Sulfites" warning on the label
False
43
True or False: Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine
False
44
What is the most prevalent type of acid found in both vinifera grapes and wine
Tartaric acid
45
What phenolic compound is responsible for the bitter taste and drying textural sensation found in many red wines
Tannin
46
What is a type of molecule that results from the joining of an acid and an alcohol
Esters
47
What is the typical pH range found in table wines
2.9 to 3.9
48
What is a wine diamond
A small particle created via the crystallization of tartaric acid
49
What is methyl alcohol
A secondary alcohol produced via fermentation
50
In the United States, wine with more than 10ppm of this compound must have a warning label
Sulfites
51
Which compound gives red wines their red, blue and purple hues?
Anthocyanins
52
Which acid, created in small amounts during typical fermentation, is found in many types of vinegar
Acetic
53
Which of the following compounds could cause a wine to have slow, thick tears: malic acid, residual sugar, flavonols, aldehydes
Residual sugar
54
The main type of potable alcohol in wine
Ethyl Alcohol
55
Conditions that can lead to a drop in malic acid
Warm/ Hot Climate The ripening phase Over-ripe grapes Malolactic fermentation
56
Acid not found in grapes, but often produced during secondary fermentation (MLF)
Lactic acid
57
Acid that is both a minor component of grapes, and a by-product of normal alcoholic fermentation
Succinic
58
Sugar remaining in a wine post-fermentation
Residual sugar
59
When molecules (such as tannins) combine into longer molecule chains, what is this
Polymerization
60
Oxidized alcohols
Aldehydes
61
Chemical reaction resulting from dissolved oxygen
Oxidation
62
The amount of water typically found in wine
80-90%
63
Most of the water in wine comes from
The grapes themselves
64
The main alcohol component of wine
Ethyl alcohol
65
Other types of alcohol that may be found in wine
Glycerol, Fusel alcohols or high alcohols, Methyl alcohol
66
What does alcohol contribute to a wine
Mouth-filling, tactile sensation of wine as it rests on the palate or "body"
67
How much of wine's volume is made up by acid?
.5- .755%
68
Grape acids are
Tartaric, Malic, Citirc, Succinic

Certified Specialist of Wine (1 decks)

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