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Wine > module 1 Wine Composition, Chemistry, And Faults > Flashcards

module 1 Wine Composition, Chemistry, And Faults Flashcards

1
Q

The main type of potable alcohol found in wine

A

Ethanol or Ethyl alcohol

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2
Q

The acid that is found in green apple

A

Malic acid

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3
Q

The main acid found and grapes and wine

A

Tartaric acid

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4
Q

The two fermentable sugars found and grapes

A

Glucose and fructose

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5
Q

Molecules that are formed by the joining of an acid and alcohol

A

Esters

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6
Q

The wine fault is often described as smelling like “burnt matches”

A

Sulfur dioxide

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7
Q

This fault is often described as smelling like “rotten eggs”

A

Hydrogen sulfide

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8
Q

This type of molecule often results when wine is exposed to air

A

Aldehyde

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9
Q

This wine fault often smells like nail polish remover

A

Ethyl acetate

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10
Q

This substance often makes a wine smell of onions or garlic

A

Mercaptan

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11
Q

This compound is likely to make a wine smell like rancid butter

A

Butyric acid

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12
Q

This compound is responsible for the red blue or purple hues of Red wine

A

Anthocyanin

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13
Q

This acid is likely to crystallize and form “wine diamonds”

A

Tartaric acidic

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14
Q

Wines in the US are required to state “contains sulfites” on the label if they contain sulfites at (or higher) then this level

A

10 ppm

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15
Q

The common name of the wine fault caused by TCA (2,4,6 - trichloanisole)

A

Cork taint (or, “corked”)

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16
Q

The bacteria that can turn one into vinegar

A

Acetobacter

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17
Q

The Chemical that gives Sherry it’s unique oxidize aroma

A

Acetaldehyde

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18
Q

The most likely cause of the geranium fault

A

Incomplete malolactic fermentation

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19
Q

The most likely cause of the wine that has an unpleasant smell of Band-Aids, as well as a sweaty or horsey odor

A

Brett - Brettanomyces

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20
Q

The most prevalent of the acids found and grapes and wine

A

Tartaric acid

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21
Q

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

A

Water

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22
Q

Can appear in wineglass due to high levels of alcohol or sugar

A

Legs

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23
Q

Has little or no sensory impact on the majority of quality wines

A

Citric acid

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24
Q

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

A

Ethyl alcohol

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25
Q

A type of secondary alcohol

A

Glycerol

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26
Q

The sharp tasting acid often associated with green apples

A

Malic acid

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27
Q

An acid produced via the conversion of malic acid

A

Lactic acid

28
Q

An acid with a slightly bitter, slightly salty flavor

A

Succinic acid

29
Q

The acid found in most types of vinegar

A

Acetic acid

30
Q

Of the six main acids found in wine, list the three that are typically found in on fermented grapes

A

Malic acid
citric acid
tartaric acid

31
Q

Of the three main acids typically found in grapes, which one is found in very small quantities, so much that it requires specialized equipment to measure?

A

Citric acid

32
Q

Of the three main acids typically found in grapes, which one is known to create crystals known as wine diamonds

A

Tartaric acid

33
Q

What is the name of the winemaking process that, in addition to changing the winds acid components, often provides wines with the creamy texture and a buttery aroma?

A

Malolactic fermentation

34
Q

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

A

Total acidity

35
Q

What does pH measure?

A

Combined chemical strength of all assets present
lower pH equals higher acid
Higher pH equals lower acid

36
Q

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

A

2.9

37
Q

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

A

3.9

38
Q

What are the two main fermentable sugars found in wine grapes

A

Glucose and fructose

39
Q

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

A

Dry or off dry

40
Q

Yellow pigment found in white wine

A

Flavonol’s

41
Q

Aromatic compounds found in oak barrels

A

Vanillin

42
Q

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

A

Resveratrol

43
Q

One of the most common esters found in wine

A

Ethyl acetate

44
Q

The specific component that gives Fino sherries their distinctive aroma

A

Acetaldehyde

45
Q

The compounds that give red wine it’s red blue or purple hue

A

Anthocyanin

46
Q

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

A

Tannins

47
Q

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

A

Esters

48
Q

Substance formed via polymerization

A

Sediment

49
Q

A preservative widely used in winemaking

A

Sulfur

50
Q

Oxidized alcohol is formed when wind is exposed to air

A

Aldehydes

51
Q

Promotes the release of the wines aromatic compounds

A

Carbon dioxide

52
Q

Wine faults caused by sulfur include:

A

Sulfur dioxide equals = burnt matches

Hydrogen sulfide = rotten eggs

Mercaptan = onions, garlic cabbage as a result of sulfur and ethanol

53
Q

One faults caused by bacteria include:

A

Acetic acid = excessive acetobacter
Ethyl acetate=an eater formed by ethanol and acetic acid
Ascensence = caused by acetic acid and ethyl acetate

54
Q

Wine faults caused by other factors include:

A

Cork taint = invisible mold TCA, musty moldy odor
Brett= caused by the east, horsey, sweaty bandaid odor
Stemmy = Bitter green order of stems
Reductive=Term applied to a variety of processes that occur in conditions that lack of oxygen

55
Q

What compound is the root cause of cork taint?

A

Mold

TCA 2,4,6

56
Q

What specific terms can be used to describe the aroma of corked wine?

A

Musty moldy dank basement

57
Q

What substance can cause a wine to smell like rancid butter?

A

Butyric acid

58
Q

What faulty one Roma can be caused by incomplete malolactic fermentation?

A

Geranium

59
Q

What is the term used to describe a wine that has a cook or bake order?

A

Maderized

60
Q

What is the term used to describe the aroma that results when an acid and ethyl acetate combine?

A

Ascensence

61
Q

What’s Pacific terms can be used to describe a wine with an excess of Brett?

A

Sweaty, horsey, Band-Aid

62
Q

What substance can cause A wine to smell like onions or garlic?

A

Mercaptan or ethyl Mercaptan

63
Q

What aroma can be caused by an excess of ethyl acetate?

A

Nail polish remover

64
Q

What wine fault can be described as having the aroma of burnt matches?

A

Sulfur dioxide

65
Q

What off odor is caused by acetic acid?

A

Vinegar

66
Q

A highly volatile acid, often found in vinegar

A

Acetic acid

Wine (24 decks)

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