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CMS Certified Knowledge > Wine Composition & Chemistry > Flashcards

Wine Composition & Chemistry Flashcards

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1
Q

What is the function of glycerol in wine?

A

Glycerol alcohol is the 3rd most abundant product of fermentation after ethanol and carbon dioxide (typically at 4-10 g/L).

It is sweet tasting, and non-aromatic.

With the exception of botrysized wines (up to 20 g/L), glycerol’s influence on mouthfeel is largely exaggerated.

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2
Q

What acid is produced via the conversion of malic acid

A

Lactic acid

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3
Q

What does succinic acid taste like?

A

Slightly salty, slightly bitter.

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4
Q

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

A

Legs or

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5
Q

Which acid is found only in small amounts in wine, and has little sensory impact?

A

Citric acid

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6
Q

The acid found in most types of vinegar

A

Acetic acid

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7
Q

The byproduct of fermentation that makes up 10-15% of the volume of most wines

A

Ethanol (ethyl alcohol

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8
Q

The compound that makes up 80-90% of the volume of most wines

A

Water

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9
Q

The most prevalent of the acids found in grapes and wine

A

Tartaric acid

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10
Q

A sharp-tasting acid often associated with green apples

A

Malic acid

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11
Q

Of the six main acids found in wine, list those that are typically found in unfermented grapes.

A

Tartaric Acid, Malic Acid, Citric Acid, and Succinic Acid

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12
Q

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

A

Citric Acid and Succinic Acid

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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 process 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 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 all acids present

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17
Q

What is a typical pH measurement of a highly acidic wine?

A

2.9 (considering the normal range of wine pH ranges from 2.9 - 3.9)

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18
Q

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

A

3.9 (considering the normal range of wine pH ranges from 2.9 - 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

23
Q

A compound found in wine believed to be beneficial to human health

A

Resveratrol

24
Q

One of the most common esters found in wine

A

Ethyl acetate

25
Q

The specific component that gives fino Sherries their distinctive aroma

A

Acetaldehyde

26
Q

The compounds that give red wine its red, blue, or purple hue

A

Anthocyanins

27
Q

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

A

Tannins

28
Q

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

A

Esters

29
Q

Matter sometimes formed as a result of polymerization

A

Sediment

30
Q

A preservative widely used in winemaking

A

Sulfur

31
Q

Oxidized alcohols formed when wine is exposed to air

A

Aldehydes

32
Q

Promotes the release of the wine’s aromatic compounds

A

Carbon Dioxide

33
Q

Red wines that are highly acidic tend to appear more blue in color, whereas low-acid red wines appear more red. TRUE or FALSE

A

False

34
Q

Tannins can create a textural, drying sensation on the palate. TRUE or FALSE

A

True

35
Q

Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected. TRUE or FALSE

A

True

36
Q

Flavonols increase in white grapes with increased exposure to sunlight. TRUE or FALSE

A

True

37
Q

The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature. TRUE or FALSE

A

False

38
Q

The phenolic compounds of a grape are concentrated primarily in its skin and seeds. TRUE or FALSE

A

True

39
Q

Wines may become oxidized after being exposed to heat. TRUE or FALSE

A

True

40
Q

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. TRUE or FALSE

A

False

41
Q

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. TRUE or FALSE

A

False

42
Q

Esters represent the largest group of odiferous compounds found in wine. TRUE or FALSE

A

True

43
Q

Wines with greater than 2 ppm of sulfur dioxide are required to display the “Contains Sulfites” warning on the label. TRUE or FALSE

A

False

44
Q

Normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine. TRUE or FALSE

A

False

45
Q

Which of the following is the most prevalent type of acid found in both vinifera grapes and wine? a. Acetic acid; b. Citric acid; c. Tartaric acid; d. Malic acid

A

c. Tartaric acid

46
Q

Which of the following phenolic compounds is responsible for the bitter taste and drying textural sensation found in many red wines? a. Vanillin; b. Tannin; c. Anthocyanins; d. Sulfites

A

b. Tannin

47
Q

Which of the following is a type of molecule that results from the joining of an acid and an alcohol? a. Aldehydes; b. Sulfites; c. Flavonols; d. Esters

A

d. Esters

48
Q

What is the typical pH range found in table wines? a. 2.5 to 3.5; b. 1.9 to 2.7; c. 2.9 to 3.9; d. 3.9 to 4.7

A

c. 2.9 to 3.9

49
Q

What is a wine diamond? a. A small particle created via the crystallization of tartaric acid; b. Tannic sediment created via polymerization; c. A by-product of malolactic fermentation that can create a buttery aroma; d. A by-product of the fermentation of fructose

A

a. A small particle created via the crystallization of tartaric acid

50
Q

What is methyl alcohol? a. The primary alcohol component of wine; b. A by-product of polymerization; c. A secondary alcohol produced via fermentation; d. A phenolic compound that provides a citrus-fruit flavor in many wines

A

c. A secondary alcohol produced via fermentation

51
Q

In the United States, wine with more than 10 ppm of this compound must have a warning label. a. Dissolved gasses; b. Sulfites; c. Esters; d. Acetic acid

A

b. Sulfites

52
Q

Which of the following compounds gives red wine their red, blue, or purple hues? a. Anthocyanins; b. Tannins; c. Aldehydes; d. Resveratrol

A

a. Anthocyanins

53
Q

Which of the following acids, created in small amounts during typical fermentation, is found in many types of vinegar? a. Succinic acid; b. Malic acid; c. Citric acid; d. Acetic acid

A

d. Acetic acid

54
Q

Which of the following compounds could cause a wine to have slow, thick tears? a. Malic acid; b. Flavonols; c. Residual sugar; d. Aldehydes

A

c. Residual sugar

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