Chapter 1 Wine Defined

Question 1

The most prevalent of the acids found in grapes and wine.

Answer 1

Tartaric Acid

Question 2

The component that makes up 80-90% of the volume of most wines.

Answer 2

Water

Question 3

Slow-moving “tears” that may appear in a wine glass after the wine is swirled.

Answer 3

Legs

Question 4

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

Answer 4

Citric acid

Question 5

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

Answer 5

Ethyl alcohol

Question 6

A type of secondary alcohol

Answer 6

Glycerol

Question 7

A sharp-tasting acid often associated with green apples

Answer 7

Malic acid

Question 8

An acid produced via the conversion of malic acid

Answer 8

Lactic acid

Question 9

An acid with a slightly bitter, slightly salty flavor

Answer 9

Succinic acid

Question 10

The acid found in most types of vinegar

Answer 10

Acetic acid

Question 11

Of the six main acids found in wine, list those that are typically found in unfermented grapes.

Answer 11

Tartaric Acid, Malic Acid, Citric Acid, Succinic Acid

Question 12

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

Answer 12

Citric Acid, Succinic Acid

Question 13

Which Acid is known to cause deposits known as wine diamonds?

Answer 13

Tartaric Acid

Question 14

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

Answer 14

Malolactic fermentation

Question 15

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

Answer 15

(TA) Total Acidity

Question 16

What does pH measure?

Answer 16

The combined chemical strength of all acids present.

Question 17

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

Answer 17

2.9 (considering the normal range of wine pH ranges from 2.9-3.9)

Question 18

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

Answer 18

3.9 (considering the normal range of wine pH ranges from 2.9-3.9)

Question 19

What are the two main fermentable sugars found in wine grapes?

Answer 19

Glucose and Fructose

Question 20

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

Answer 20

Dry

Question 21

Yellow pigments found in white wine

Answer 21

Flavonols

Question 22

An aromatic compound found in oak barrels

Answer 22

Vanillin

Question 23

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

Answer 23

Resveratrol

Question 24

One of the most common esters found in wine

Answer 24

Ethyl acetate

Question 25

The specific component that gives fino Sherries their distinctive aroma

Answer 25

Acetaldehyde

Question 26

The component that gives red wine it’s red, blue, or purple hue

Answer 26

Anthocyanins

Question 27

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

Answer 27

Tannins

Question 28

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

Answer 28

Esters

Question 29

Matter sometimes formed as a result of polymerization.

Answer 29

Sediment

Question 30

A preservative widely used in winemaking

Answer 30

Sulfur

Question 31

Oxidized alcohols formed when wine is exposed to air

Answer 31

Aldehydes

Question 32

Promotes the release of the wine’s aromatic compounds

Answer 32

Carbon dioxide

Question 33

T/F Red wines that are highly acidic tend to appear more blue in color whereas low-acid wines appear more red

Answer 33

False

Question 34

T/F Tannins can create a textural, drying sensation on the palate

Answer 34

True

Question 35

T/F Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected

Answer 35

True

Question 36

Flavonols increase in white grapes with increased exposure to sunlight

Answer 36

True

Question 37

T/F The aromatic compound vanillin, found in vanilla beans, is not found anywhere else in nature.

Answer 37

False

Question 38

T/F The phenolic compounds of a grape are concentrated primarily in its skin and seeds.

Answer 38

True

Question 39

T/F Wines may become oxidized after being exposed to heat.

Answer 39

True

Question 40

T/F It is common for winemakers to encourage the oxidation of white wines such as Chenin Blanc and Riesling by maximizing air exposure during the preliminary stages of fermentation and aging.

Answer 40

False

Question 41

T/F Ethyl acetate imparts an aroma similar to nail polish remover or glue at very low concentrations, whereas at higher concentrations it tends to smell of dried rose petals or perfume.

Answer 41

False

Question 42

T/F Esters represent the largest group of odiferous compounds found in wine.

Answer 42

True

Question 43

T/FWines with greater than 2 ppm of suffer dioxide are required to display "Contains Sulfites" warning on the label.

Answer 43

False

Question 44

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

Answer 44

False