Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
28 Cards in this Set
- Front
- Back
|
Five major components of wine
|
Water
Alcohol Acid Sugar Phenolic compounds |
|
|
Percent of wine that is water
|
80-90% primarily from the grapes themselves
|
|
|
% of wine that is alcohol
|
10-15% as result of alcoholic fermentation
|
|
|
Main type of alcohol and other alcohols that occur in small amounts
|
ETHYL ALCOHOL/ethanol
Glycerol Methyl alcohol/methanol Fusel oils/alcohols |
|
|
% of wine that is acid
|
0.5-0.75%
|
|
|
Vanillin
|
Aromatic phenolic in oak that gives barrel aged wines a vanilla scent
|
|
|
Resveratrol
|
Phenolic believed to have beneficial health effects
|
|
|
Tartaric Acid
|
Most prevalent and strongest acid found in grapes/wine.
Can form tartrates/wine crystals at low temperatures. |
|
|
Cold Stabilization
|
A wine making process that minimizes the chance of tartaric acid forming wine crystals/tartrates
|
|
|
Malic Acid
|
Sharp- Green Apple-tasting acid found in underripe and cool climate grapes.
Can be assuaged through malolactic fermentation. |
|
|
Acids that occur in wine and where they come from
|
Tartaric, Malic, (Citric) -- Grapes
Lactic, Acetic, Succinic -- Fermentation |
|
|
Difference between Total Acidity (TA) and pH
|
TA is the volume
pH is the strength |
|
|
Wine's usual pH measurement
|
2.9-3.9
|
|
|
% of grapes that is sugar
|
15-28%
|
|
|
Sugars in grapes
|
Glucose
Fructose C6H12O6 |
|
|
Main phenolic compounds of wine
|
Anthocyanins
Flavones/flavonols Tannins Vanillin Resveratrol |
|
|
Anthocyanins
|
Phenolics that give red wine its color
|
|
|
Flavones/flavonols
|
Phenolic responsible for yellow pigment in white wines. Increases with sunlight
|
|
|
Tannin
|
Astringent or bitter phenolic found in the skins seeds and stems of grapes as well as in oak. Create a textural, drying sensation
|
|
|
Citric Acid
|
Exists in grapes in minute basically undetectable quantities. Sometimes added to increase total acidity although citrus fruit flavor is unsuitable for quality wine.
|
|
|
Lactic Acid
|
Created by lactic acid bacteria as byproduct of malolactic fermentation. Provides softer tone, creamy texture and sometimes a buttery aroma
|
|
|
Malolactic Fermentation
|
Process by which lactic acid bacteria turn sharp Malic acid into smooth Lactic acid.
|
|
|
Acetic Acid
|
Volatile acid found in vinegar, a low level is created as byproduct of fermentation.
High concentrations as a result of acteobacter can ruin wine |
|
|
Succinic Acid
|
Minor component of grapes and a byproduct of fermentation. Sharp, slightly bitter slightly salty flavor
|
|
|
Aldehydes, most common
|
Oxidized alcohol that forms when wine is exposed to air
Acetaldehyde formed by oxidation of ethanol (fino Sherry) |
|
|
Esters, most common
|
Largest group of odiferous compounds found in wine. Joining of an acid & an alcohol
Ethyl acetate, (acetic acid & ethanol) most common |
|
|
Other components of wine
|
Aldehydes
Esters Dissolved gases Sulfites |
|
|
Sulfites
|
Chemicals based on sulfur
Added as preservative but also a byproduct of fermentation |
