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CSW Exam - 2019 > Ch 1 - Wine Defined > Flashcards

Ch 1 - Wine Defined Flashcards

1
Q

The most prevalent of the acids found in grapes and win

A

tartaric acid

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2
Q

Makes up 80% to 90% of wine

A

water

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3
Q

indicates high levels of sugar or alcohol in a wine glass

A

legs

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4
Q

has little or no sensory impact on majority of quality wines

A

citric acid

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5
Q

Makes up 10% to 15% of wine

A

Ethyl alcohol

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6
Q

a type of secondary alcohol

A

Glycerol

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7
Q

sharp-tasting acid associated with green apples

A

malic acid

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8
Q

an acid produced via the conversion of malic acid

A

lactic acid

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9
Q

an acid with a slightly bitter, slightly salty flavor

A

succinic acid

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10
Q

an acid found in most types of vinegar

A

acetic acid

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11
Q

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

A

Tartaric, malic, citric, and succinc

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12
Q

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

A

citric and succinic

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13
Q

Which acid causes wine deposits

A

tartaric acid

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14
Q

which process provides wine with a creamy texture and buttery aroma

A

malolactic fermentation

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15
Q

which measurement is used to define volume of all acids present in a wine

A

total acidity

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16
Q

what does pH measure?

A

combined strength of all acids present in a wine

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17
Q

What is a typical pH of a highly acidic wine?

A

2.9

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18
Q

what is a typical pH for a low-acid wine

A

3.9

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19
Q

what are the two fermentable sugars in wine grapes

A

Glucose and fructose

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20
Q

what term is used to describe a wine without 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 from oak barrels

A

vanillin

23
Q

a compound 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 item that gives fino sherries their distinctive aroma

A

acetaldehyde

26
Q

the compound that gives wine a 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 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 wine’s aromatic compounds

A

carbon dioxide

33
Q

T/F - red wines that are more acidic are more blue in color and less acidic red wines appear more red

A

false

34
Q

T/F - tannins create a textural, drying sensation on the palate

A

True

35
Q

T/F - Madeira is an example of a wine with oxidization encouraged and expected

A

true

36
Q

T/F - flavonols in white wine increase with increased exposure to sunlight

A

true

37
Q

T/F - phenolic compounds in grapes are concentrated in skins and seeds

A

true

38
Q

T/F - wines may become oxidized after being exposed to heat

A

true

39
Q

T/F - Chenin blanc and riesling winemakers often encourage oxidization by maximizing air exposure during prelim stages of fermentation and aging

A

false

40
Q

T/F - ethyl acetate smells like nail polish remover at low concentrations, but like dried rose petals at high concentrations

A

false

41
Q

T/F - esters represent the largest group of odiferous compounds found in wine

A

true

42
Q

T/F - wines with greater than 2 ppm of sulfur dioxide are required to say “contains sulfites” on the bottle

A

false

43
Q

T/F - normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine

A

false

44
Q

Most prevalent acid in vinifera grapes and wine

A

tartaric acid

45
Q

phenolic compound responsible for bitter and drying tastes

A

tannin

46
Q

result of an acid joining with an alcohol

A

ester

47
Q

typical pH range for table wine

A

2.9 - 3.9

48
Q

what is a wine diamond

A

small particle created by crystallization of tartaric acid

49
Q

what is methyl alcohol

A

a secondary alcohol produced via fermentation

50
Q

threshold for requiring wine to include “contains sulfites” on the label

A

10 ppm

51
Q

gives wines their red/blue/purple hue

A

anthocyanins

52
Q

acid created during fermentation and found in many types of vinegar

A

acetic acid

53
Q

could cause wine to have slow, thick tears

A

residual sugar

CSW Exam - 2019 (23 decks)

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