Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

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

A

Water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Slow moving “tears” that may appear in a wine glass after the wine is swirled

A

Legs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Has little or no sensory impact on the major of quality wine

A

Citric Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A

Ethyl Alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

A type of secondary alcohol

A

Glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

A sharp tasting acid often associated with green apples

A

Malic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

An acid produced via the conversation of malic acid

A

Lactic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

An acid with a slightly bitter, slightly salty flavor

A

Succinic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

The acid found in most types of vinegar

A

Acetic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

A

Tartaric, Malic, Citric and Succinic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

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

A

Citric and Succinic Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Which acid is known to cause deposits known as wine diamonds?

A

Tartaric Acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the name of the winemaking process that, in add-on to changing a wine’s acid components, often provides wines with a creamy texture and a buttery aroma?

A

Malolactic Fermentation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What measurement is used to define the volume of all the acids present in a wine?

A

Total Acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What does pH measure?

A

Combined chemical strength of the acids present

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

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

A

2.9 (Lower the # the more acidic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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

A

3.9 (Higher the # the less acidic)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are the two main fermentable sugars found in wine grapes?

A

Glucose/Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What term is used to describe a wine that does not contain any detectable sugar?

A

Dry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Yellow pigments found in white wine

A

Flavonols

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

An aromatic compound found in oak barrels

A

Vanillin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

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

A

Resveratol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

One of the most common esters found in wine

A

Ethyl acetate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

The specific component that gives fino Sherries their distinctive aroma

A

Acetaldehyde

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

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

A

Anthocyanins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

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

A

Tannins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

(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 -

34
Q

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

A

True

35
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

36
Q

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

A

Ture

37
Q

(True or False) Raw (untoasted) oak barrels will typically contain higher levels of vanillin than lightly toasted barrels

A

False - light to medium toasted barrels will bring out more vanillin compounds. However, high toasting will result in less vanillin compounds

38
Q

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

A

True

39
Q

(True or False) Wines may become oxidized after being exposed to heat

A

True

40
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 -

41
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

42
Q

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

A

True

43
Q

(True or False) In the United States, any wine containing more than 2 ppm of sulfur dioxide is required to display the “contains sulfites” warning on the label

A

False - wines containing more than 10 ppm must have a warning label

44
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

45
Q

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

A

Tartaric Acid

46
Q

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

A

Tannin

47
Q

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

A

Esters

48
Q

What is the typical pH range found in table wines?

A

2.9 - 3.9

49
Q

What is a wine diamond?

A

A small particle created via the crystallization of tartaric acid

50
Q

What is methyl alcohol?

A

A secondary alcohol produced via fermentation

51
Q

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

A

Sulfites

52
Q

What compound gives red wines their red, blue or purple hues?

A

Anthocyanins

53
Q

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

A

Acetic acid

54
Q

Two main fermentable sugars present in wine grapes are:

A

Glucose and Fructose; also known as monosaccharides

55
Q

The 5 major components of wine

A

Water, alcohol, acid, sugar and phenolics

56
Q

The 3 possible/rare components of wine

A

Bacteria, yeast and protein

57
Q

Secondary alcohols include:

A

Glycerol, methanol and fusel alcohols

58
Q

Slower, thicker tears indicate:

A

Higher alcohol

59
Q

Two ways to measure acidity

A

TA and pH

60
Q

Terms used to describe acidity

A

Soft, smooth, fresh, crisp, lively and tart

61
Q

Often used in acidification and is the strongest in pH

A

Tartaric Acid

62
Q

Sometimes used to increase the TA (total acidity)

A

Citric Acid

63
Q

Created in wine via a bacteria, as a by-product of MLF

A

Lactic Acid

64
Q

Which acid is volatile (evaporates easily)

A

Acetic acid

65
Q

Easily reacts to form esters

A

Succinic acid

66
Q

Typical sweetness range

A

~.8% - 24%

67
Q

Five phenolics

A 
Anthocyanins
Flavonols 
Tannin 
Vanillin
Reservatrol
68
Q

Four additional components of wine

A

Aldeydes
Esters
Dissolved gasses
Sulfites

Certified Specialist of Wine (12 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions