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CSW > Consumption & Service + Composition and Chemistry > Flashcards

Consumption & Service + Composition and Chemistry Flashcards

1
Q

Sweet wine serving temperature

A

43-47 F

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2
Q

Dry Sherry serving temp

A

43-47 F

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3
Q

Sparkling wine serving temp

A

43-50 F

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4
Q

Light white/rosé serving temp

A

45-50 F

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5
Q

Med-Full, dry whites serving temp

A

50-55 F

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6
Q

Light Red serving temp

A

50-55 F

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7
Q

Tawny port and sweet Sherry serving temp

A

54-61 F

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8
Q

Med bodied red serving temp

A

55 F

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9
Q

Full bodied and aged red serving temp

A

59-64 F

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10
Q

Vintage port serving temp

A

64-68 F

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11
Q

Glassware placement?

A

Right of water glass, above knife

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12
Q

Acidity in food __________ the perceived sweetness & Body of a wine

A

Decreases

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13
Q

Sweetness in food _______ sweetness, body & fruitiness of the wine

A

Increases

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14
Q

Sweetness in food _______ perceived acidity in the wine

A

Increases

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15
Q

Bitterness in food _______ bitterness in the wine

A

Increases

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16
Q

Umami in food _____ perceived bitterness of a wine

A

Increases

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17
Q

Umami in food ______ perceived sweetness, fruitiness and body of a wine

A

Decreases

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18
Q

What acid gives a slightly bitter salty flavor?

A

succinic

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19
Q

Acid found in most vinegar

A

Acetic

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20
Q

Of the 6 acids found in wine, which are found in unfermented grapes?

A

Tartaric, Malic, Succinic, Citric

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21
Q

Total Acidity measures?

A

Total volume of all acids present in wine

22
Q

PH measures?

A

How intense the acidity represents itself

23
Q

PH wine typical range?

A

2.9-3.9

24
Q

2 main fermentable sugars in grapes

A

Glucose & Fructose

25
Q

Yellow pigments found in white wine?

A

Flavonols

26
Q

One of most common esters in wine?

A

Ethyl Acetate

27
Q

What compound gives a nutty character to Sherries?

A

Acetaldehyde

28
Q

Result of acid and alcohol joining?

A

ester

29
Q

Oxidized alcohols formed when wine is exposed to air?

A

Aldehyde

30
Q

Largest group of odiferous compounds in wine?

A

Esters

31
Q

TCA detected by most @

A

2-7 parts per trillion

32
Q

TCA caused by?

A

Mold on bark of cork tree which interacts with other compounds to generate 2,4, 6 Trichloroanisole

33
Q

What percent of bottles estimated to have TCA

A

1-8%

34
Q

Name 3 faults from sulfur compounds?

A

SO2 (Sulfur Dioxide)

H2S (Hydrogen Sulfide)

Mercaptan

35
Q

Sulfur Dioxide scent?

A

Acrid, burnt matches and burning sensation in throat (higher acid in wine means more pronounced SO2)

36
Q

Hydrogen Sulfide Scent and reason?

A

Rotten Eggs

Malnutrition of yeast starved of oxygen

37
Q

Mercaptan is combo of?

Smells like?

A

Sulfur and ethanol

Garlic/Onions

38
Q

Name 5 faults from Bacteria

A
  1. Acetic acid
  2. Butyric Acid
  3. Lactic Acid
  4. Ethyl acetate
  5. Geranium Fault
39
Q

What two types of bacteria can survive in wine?

A

lactic
acetobacter

40
Q

Acetic acid scent?

Cause?

A

Vinegar (Volatile Acidity)

acetobacter attacks compounds in alcohol, changing it to vinegar

41
Q

Ascensence?

A

VA + EA

42
Q

Butyric acid smell?

Caused by?

A

Rancid milk/spoiled cheese

Bacteria

43
Q

Lactic acid smell when it is a fault?

A

sauerkraut or goat

44
Q

Ethyl Acetate smell?

Cause

A

Low levels= fruity flowery

Fault= Fingernail polish or model glue

45
Q

Name 5 Phenolic Compounds

A

1.Anthocyanin
2. Flavonols
3. Tannins
4. Vanillin
5. Resveratrol

46
Q

Name 4 “Other Components” of wine

A
  1. Aldehydes (oxidized alcohol)
  2. Ester
  3. Dissolved gases
  4. Sulfites
47
Q

2 functions in Sulfur as a preservative

A

Antibacterial
Antioxidant

48
Q

What 5 major components in wine?

A

1.Water
2. Alcohol
3. Sugar
4. Acid
5. Phenolic Compounds

49
Q

Acid usually makes up between _____% & _____% of a wine’s volume

A

.5%-.75%

50
Q

Geranium Fault smell?

Caused by?

A

Crushed geranium leaves

lactic acid metabolizes a sorbic acid

51
Q

Rubbery odor caused by?

A

Very low acid wines or excess sulfur

CSW (24 decks)

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