Flashcards in Chapter 1&2-Table 1 Deck (20)
The two fermentable sugars found in grapes
Glucose and Fructose
The acid that is found in green apples
The main acid found in grapes and wine
A highly volatile acid, often found in vinegar
The main type of potable alcohol found in wine
Ethanol or Ethyl Alcohol
Molecules that are formed by the joining of an acid and an alcohol
This wine fault is often described as smelling like "burnt matches"
This fault is often described as smelling like "rotten eggs"
This type of molecule often results when wine is exposed to air
This wine fault often smells like nail polish remover
This substance often makes a wine smell of onions or garlic
This compound is likely to make a wine smell like rancid butter
This compound is responsible for the red, blue, or purple hues of red wines
This acid is likely to crystallize and form "wine diamonds"
Wines in the US are required to state "contains sulfites" on the label if they contain sulfites at (or higher) than this level
The common name of the wine fault caused by TCA (2,4,6-trichloranisole)
Cork Taint (or, "corked")
The bacteria that can turn wine into vinegar
The chemical that gives Sherries their unique "oxidized" aroma
The most likely cause of the "geranium" fault
Incomplete malo-lactic fermentation