Wine Composition & Chemistry

Question 1

The most prevalent acids found in grapes and wine

Answer 1

Tartaric Acid

Question 2

Component making up 80-90% of wine

Answer 2

Water

Question 3

Slow moving tears that may appear in a wine after it is swirled

Answer 3

Legs

Question 4

Has little of no sensory impact on the majority of quality wines (acid)

Answer 4

Citric

Question 5

Component making up 10-15% of volume of most wines

Answer 5

Ethyl Alcohol

Question 6

A type of secondary alcohol

Answer 6

Glycerol/methyl alcohol

Question 7

Sharp tasting acid - green apples

Answer 7

Malic acid

Question 8

Acid produced my conversion of malic acid

Answer 8

Lactic acid

Question 9

Acid with salty bitter flavor

Answer 9

Succinic Acid

Question 10

Acid in most vinegar

Answer 10

Acetic acid

Question 11

Acid found in unfermented grapes

Answer 11

Tartaric, malic, citric, succinic

Question 12

Acid in grapes in small quantities

Answer 12

Citric, succinic

Question 13

Acid causing wine diamonds

Answer 13

Tartaric

Question 14

Wine making process converting acids resulting in creamy texture and buttery aroma

Answer 14

Malolactic fermentation

Question 15

Measurement of all acids in wine

Answer 15

Total acidity

Question 16

What does Ph Measure

Answer 16

Total chemical strength of acids

Question 17

Ph of a high acid wine

Answer 17

2.9
(Range 2.9-3.9)

Question 18

Ph of a low acid wine

Answer 18

3.9
(Considering scale is 2.9-3.9)

Question 19

Two fermentable sugars

Answer 19

Glucose/ fructose - usually 50/50 approximately

Question 20

Term for a wine with no detectable sugars

Answer 20

Dry

Question 21

Yellow pigments

Answer 21

Flavanols

Question 22

Aromatic compounds from oak

Answer 22

Vanillin

Question 23

Compound beneficial to Human health

Answer 23

Resveratrol

Question 24

One of the most common esters in wine

Answer 24

Ethyl Acetate

Question 25

Aromatic compound in Fino sherry

Answer 25

Acetylaldehyde

Question 26

Compound responsible for blue/red/purple colours

Answer 26

Anthocyanins

Question 27

Bitter compound in skins/seeds/stems

Answer 27

Tannin

Question 28

Molecules that result from joining of an acid and an alcohol

Answer 28

Esters

Question 29

Matter sometimes formed as a result of polymerization

Answer 29

Sediment

Question 30

A preservative used in wine making

Answer 30

Sulfur

Question 31

Oxidized alcohols

Answer 31

Aldehydes

Question 32

Gas that Promotes release of aromatic compounds

Answer 32

Carbon dioxide

Question 33

What shade do high acid arrives tend to appear?

Answer 33

Red

Question 34

Low acid wines tend to appear what shade

Answer 34

Blue

Question 35

What sensation to tannins create?

Answer 35

Textural, drying

Question 36

What wines encourage formation of aldehydes/acetylaldehyde (oxidized alcohols)

Answer 36

Sherry, Madeira

Question 37

What is acetaldehyde?

Answer 37

Oxidation of ethanol

Question 38

What are flavanols

Answer 38

Yellow pigments in white wines. Increase with sun exposure

Question 39

Ways for wine to become oxidized

Answer 39

Exposure to oxygen during production or storage/heat (maderized)

Question 40

What are the aromatics of ethyl acetate?

Answer 40

Low concentration: fruit/flower High: nail polish remover/varnish/glue

Question 41

What are esters

Answer 41

Molecules that result when acid and alcohol join. Most odiferous compound in wine. Desirable in low concentration. High concentration (ethyl acetate

Question 42

Level of sulphites that require statement on the label (US)

Answer 42

10ppm

Question 43

What are the effects of Carbon Dioxide

Answer 43

Keeps the wine feeling fresh and lively and releases aromatic compounds