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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

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
Q

The specific component that gives fino Sherries their distinctive aroma

A

Acetaldehyde

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26
Q

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

A

Tannins

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27
Q

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

A

Esters

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28
Q

Matter sometimes formed as a result of polymerization

A

Sediment

29
Q

A preservative widely used in winemaking

A

Sulfur

30
Q

Oxidized alcohols formed when wine is exposed to air

A

Aldehydes

31
Q

Promotes the release of the wine’s aromatic compounds

A

Carbon dioxide

32
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

33
Q

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

A

True

34
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

35
Q

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

A

True

36
Q

True or False: The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature.

A

False, it’s found in oak barrels

37
Q

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

A

True

38
Q

True or False: Wine may become oxidized after being exposed to heat

A

True

39
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

40
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

41
Q

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

A

True

42
Q

True or False: Wines with greater than 2 ppm of sulfur dioxide are required to display the “contains Sulfites” warning on the label

A

False

43
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

44
Q

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

A

Tartaric acid

45
Q

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

A

Tannin

46
Q

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

A

Esters

47
Q

What is the typical pH range found in table wines

A

2.9 to 3.9

48
Q

What is a wine diamond

A

A small particle created via the crystallization of tartaric acid

49
Q

What is methyl alcohol

A

A secondary alcohol produced via fermentation

50
Q

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

A

Sulfites

51
Q

Which compound gives red wines their red, blue and purple hues?

A

Anthocyanins

52
Q

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

A

Acetic

53
Q

Which of the following compounds could cause a wine to have slow, thick tears: malic acid, residual sugar, flavonols, aldehydes

A

Residual sugar

54
Q

The main type of potable alcohol in wine

A

Ethyl Alcohol

55
Q

Conditions that can lead to a drop in malic acid

A

Warm/ Hot Climate
The ripening phase
Over-ripe grapes
Malolactic fermentation

56
Q

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

A

Lactic acid

57
Q

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

A

Succinic

58
Q

Sugar remaining in a wine post-fermentation

A

Residual sugar

59
Q

When molecules (such as tannins) combine into longer molecule chains, what is this

A

Polymerization

60
Q

Oxidized alcohols

A

Aldehydes

61
Q

Chemical reaction resulting from dissolved oxygen

A

Oxidation

62
Q

The amount of water typically found in wine

A

80-90%

63
Q

Most of the water in wine comes from

A

The grapes themselves

64
Q

The main alcohol component of wine

A

Ethyl alcohol

65
Q

Other types of alcohol that may be found in wine

A

Glycerol, Fusel alcohols or high alcohols, Methyl alcohol

66
Q

What does alcohol contribute to a wine

A

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

67
Q

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

A

.5- .755%

68
Q

Grape acids are

A

Tartaric, Malic, Citirc, Succinic

Certified Specialist of Wine (1 decks)

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