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0
Q

Wine is typically what % water?

A

80-90

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1
Q

Major components of wine

5

A
  • Water
  • Alcohol
  • Acid
  • Sugar
  • Phenolic compounds
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2
Q

Wine is typically what % alcohol?

A

10-15

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3
Q

What is the primary result of alcoholic fermentation and the main alcohol component of wine?

A

Ethyl alcohol

Also referred to as ethanol

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4
Q

Name the other types of alcohol that occur in small amounts in wine
(3)

A

-Glycerol
-Methyl alcohol (methanol)
-Fuse alcohols or “higher alcohols”
AKA fuse oils

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5
Q

Acid’s usually make up what % of a wines volume?

A

0.5 - 0.75

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6
Q

The principal acids in wine

6

A
  • Tartaric
  • Malic
  • Citric
  • Lactic
  • Acetic
  • Succinic
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7
Q

What is the most prevalent of the acids found in both grapes and wine?

A

Tartaric

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8
Q

What is the strongest acid in terms of pH?

A

Tartaric

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9
Q

Tartaric acid forms solid crystals at low temperatures called

A

Tartrates or “wine diamonds”

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10
Q

Once “wine diamonds” form what happens to the wine?

A

The wine will become noticeably less acidic

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11
Q

What can be done in the winemaking process to avoid or minimize “wine diamonds”?

A

Cold stabilization

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12
Q

Malic acid is a sharp-tasting acid frequently associated with

A

Green apples

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13
Q

Which grapes are typically high in malic acid?

A

Under-ripe grapes

and

Cool-climate grapes

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14
Q

Wines from what type of grapes or grown in what climate tend to have low levels of malic acid?

A

Overripe grapes

Or

Grapes grown in hot climates

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15
Q

High levels of malic acid can be assuaged using what winemaking technique?

A

Malolactic fermentation

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16
Q

What acids are used to increase the total acidity in a wine?

A

Citric

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17
Q

What flavor does citric acid have?

A

Citrus-fruit flavor

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18
Q

What bacteria is optionally added to wine to alter its acidity?

A

Lactic acid bacteria

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19
Q

Is lactic acid found in grapes?

A

No

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20
Q

Which is less intensely acidic?

Lactic acid
Or
Malic acid

A

Lactic acid

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21
Q

Wines that undergo malolactic fermentation tend to be … ?

A

Softer and smoother in acidity than this that do not

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22
Q

The by-products of malolactic fermentation provide wine in what texture and in some cases what aroma?

A

Creamy texture

A “buttery” aroma

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23
Q

Which acid is found in most types of vinegar?

A

Acetic acid

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24
Higher concentrations of acetic acid is typically the result of a chemical reaction between?
Ethanol and oxygen by harmful (to wine) bacteria called acetobacter
25
Succinic acid flavor profile
Sharp, slightly bitter, slightly salty flavor
26
Grape acids | 3
- Tartaric - Malic - (Citric)
27
Fermentation acids | 3
- Lactic - Acetic - Succinic
28
The volume of all the acids in a wine is called?
Total acidity (TA)
29
What does the pH level of a wine represent?
The combined chemical strength of the acids present
30
Wine usually measures between what on the logarithmic pH scale?
2.9 - 3.9
31
Grapes typically contain what % sugar at harvest?
15 - 28
32
Grapes at harvest contain roughly equal amounts of two sugars
Glucose And Fructose
33
Glucose and fructose are both highly fermentable monosaccharides commonly known as
Simple sugars
34
Wines that have less sugar than a person can taste are described as
Dry
35
Depending on the amount of residual sugar, wines may be called (3)
- Off-dry or medium dry - Medium sweet - Sweet
36
The terms for a large category of various molecules that are present in many wines (4)
- Phenolic compounds - Phenolics - Polyphenolics - Polyphenols
37
Phenolics include | 6
- Anthocyannins - Flavones and Flavonols - Tannins - Vanillin - Resveratol
38
What compounds give red wine it's color?
Anthocyannins
39
What influences the color of red wine? | 2
The amount of anthocyannins And The acidity level of the wine
40
More acidic wine appears what hue?
Redder
41
Less acidic wine appears what hue?
Bluer
42
What are the yellow pigments found in white wine? | 2
Flavones And Flavonols
43
What causes flavonols to increase?
Increased exposure to sunlight
44
What are tannins and where are they found?
Astringent or bitter compounds found in skins, seeds and stems of grapes Also oak and oak barrels
45
What is the "backbone" of big red wines?
Tannins
46
What protects wine from oxidation during the aging process?
Tannins are a natural preservative
47
What is the aromatic phenolic compound in oak that imparts a vanilla scent to barrel aged wines?
Vanillin
48
What compound in wine is believed to have several beneficial health benefits?
Resveratol
49
Where are the phenolics of a grape primarily located? | 2
Skin And Seeds
50
What happens when tannins and pigments polymerize (combine into longer molecule chains)?
They become too heavy and drop out of the solution as sediment
51
What are the oxidized alcohols that are formed when wine is exposed to air?
Aldehydes
52
What is the most common aldehyde in wine?
Acetaldehyde
53
How is acetaldehyde formed?
By the oxidation of ethanol
54
What gives fino sherries their distinct aroma?
Acetaldehyde
55
What molecules result from the joining of an acid and an alcohol?
Esters
56
What are the largest group of odiferous compounds found in wine?
Esters
57
One of the most common esters in wine, the ester of acetic acid and ethanol is?
Ethyl acetate
58
Ethyl acetate at low concentrations has aromas of
Fruity, flowery aromas
59
Ethyl acetate at high concentrations has aromas of
Faulty aromas of nail polish remover, varnish or glue
60
Why is sulfur added during the winemaking process
To absorb any free oxygen molecules before they have the opportunity to harm the wine
61
What gives sparkling wine it's bubbles?
Carbon dioxide (CO2) A natural by-product of fermentation
62
Many of the important compounds in wine are carbohydrates | Molecules containing 3
- Carbon (C) - Hydrogen (H) - Oxygen (O)
63
Grapevines create carbohydrates from the molecules contained within (2)
Carbon dioxide And Water
64
During fermentation, yeast cells consume glucose and fructose and convert them into simpler compounds (5)
- Succinic acid - Lactic acid - Glycerol - Ethanol - Carbon dioxide
65
What is TCA?
2,4,6 - Trichloroanisole
66
Overly high concentrations of sulfur dioxide (SO2) possess what odors?
An acrid smell, similar to burnt matches
67
When sulfur-rich wines sit too long in the complete absence of oxygen, it develops what odor?
Rotten eggs
68
When does hydrogen-sulfide (H2S) most often occur?
When a barrel or tank of wine rests for a long time with a large amount of yeast sediment in the bottom
69
Ethyl mercaptan may form as a combination of | 2
Sulfur And Ethanol
70
What does ethyl mercaptan smell like?
Garlic Or Onions
71
Acetobacter can convert alcohol into?
Acetic acid
72
Acetic acids odor
Vinegar
73
Butyric acids odor
Rancid butter or spoiled cheese
74
Lactic acids odor
Like sauerkraut Or Goat
75
Ethyl acetate odor
Fingernail polish remover
76
When acetic acid and ethyl acetate combine the result is referred to as?
Ascensence
77
Geranium normally caused by
Incomplete malolactic fermentation
78
Brettanomyces odor
Sweaty Or Horsey Band-aid like Or Medicinal
79
Brett is a member of what family?
Yeast
80
Greens odor
Leaves, usually from the use of immature or under ripe grapes
81
Maderized odor
Cooked Or Baked
82
Maderized results from?
Excessive heating Or Oxidation
83
Rubbery associated with
Very low-acid wines Or Excess sulfur
84
Stagnant odor
Stale water
85
Stemmy odor
Bitter, green odor of grape stems
86
Wet cardboard odor
Papery chemical odor frequently associated with cork taint
87
Many commercial Rieslings are made in what range?
Off-dry to medium-sweet range
88
Many commercial Rieslings have what level of alcohol?
Low levels of alcohol, some ABV's as low as 7-8%
89
This grapes naturally low acidity is blended with Sauvignon Blanc in Bordeaux
Semillon
90
In Australia, Semillon is often blended with
Chardonnay
91
Grape used to make balsamic vinegar
Trebbiano
92
Grape used to make French Cognac
Ugni Blanc
93
Trebbiano in France
Ugni Blanc
94
There is more __________ planted than any other quality wine grape in the world
Cabernet Sauvignon
95
3 requirements to fully ripen Cabernet Sauvignon
- areas with late starting winter - sufficient heat - sufficient sun exposure
96
In Australia Cabernet Sauvignon is often blended with
Shiraz
97
Grenache thrives in hot, dry conditions where it develops
Considerable sugar and therefore high alcohol
98
Right bank main grapes | 2
Cabernet Sauvignon And Merlot
99
Most widely planted red grape in Germany
Pinot Noir
100
Pinot Noir aromas when young | 4
Raspberry Strawberry Cherry Red Flowers
101
Pinot Noirs character as it matures | 3
Forest Floor Leather Mushroom
102
Barolo and Barbaresco are made from what grape
Nebbiolo
103
In Rioja, Tempranillo is generally blended with
Mazuelo

WINE (11 decks)

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