Chapter 1&2-Table 1 Flashcards Preview

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Flashcards in Chapter 1&2-Table 1 Deck (20)
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1

The two fermentable sugars found in grapes   

Glucose and Fructose

2

The acid that is found in green apples   

Malic Acid

3

The main acid found in grapes and wine 

 Tartaric Acid

4

A highly volatile acid, often found in vinegar 

 Acetic Acid

5

The main type of potable alcohol found in wine   

Ethanol or Ethyl Alcohol

6

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

Esters

7

This wine fault is often described as smelling like "burnt matches"   

Sulfur Dioxide

8

This fault is often described as smelling like "rotten eggs"   

Hydrogen Sulfide

9

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

Aledhyde

10

This wine fault often smells like nail polish remover   

Ethyl Acetate

11

This substance often makes a wine smell of onions or garlic 

 Mercaptan

12

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

Butyric Acid

13

This compound is responsible for the red, blue, or purple hues of red wines   

Anthocyanin

14

This acid is likely to crystallize and form "wine diamonds"   

Tartaric Acid

15

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

10 ppm

16

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

Cork Taint (or, "corked")

17

The bacteria that can turn wine into vinegar 

 Acetobacter

18

The chemical that gives Sherries their unique "oxidized" aroma   

Acetaldehyde

19

The most likely cause of the "geranium" fault 

 Incomplete malo-lactic fermentation

20

The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a "sweaty" or "horsy" odor   

Brettanomyces (Brett)