Study your flashcards anywhere!

Download the official Cram app for free >

  • Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

How to study your flashcards.

Right/Left arrow keys: Navigate between flashcards.right arrow keyleft arrow key

Up/Down arrow keys: Flip the card between the front and back.down keyup key

H key: Show hint (3rd side).h key

A key: Read text to speech.a key

image

Play button

image

Play button

image

Progress

1/33

Click to flip

33 Cards in this Set

  • Front
  • Back
Which alcohol has bonafide sweetness?
glycerol
Which of the following is NOT a true statement?
Sugar, in the form of sussreserve, is added to stuck fermentations to insure that the finished wine has some residual sugar.
Correct!
This is a false statement. If the fermentation is stuck, there will end up being residual sugar in the wine as is. No need to add more in the form of sussreserve.
How does tannin taste?
bitter
What are the three grape acids?
Tartaric, malic, citric
Which of the following statements is TRUE?
Riper berries have more phenolics.
A red wine with low pH will have...
Red highlights
What are wine's four fundamental structural components?
Acid, sugar, phenolic compounds, alcohol
What is the primary product of fermentation?
Ethyl Alcohol
What is an aldehyde?
An oxidized alcohol
What percentage of the grape is sugar at harvest?
15-25%
The smallest amount of stimulus needed to create an identifiable sensation is known as...
Recognition threshold
What is the purpose of chaptalization?
To provide unripe grapes enough fermentable sugar to achieve a stable alcohol level in the finished wine.
Which acid does the vine metabolize during respiration?
malic
What does malic acid taste like?
green apples
When are biochemical esters formed?
During fermentation.
What increases the solubility of phenolic compounds in wine?
The solubility of phenolic compounds increases when they are attached to sugar molecules.
Which of the following grape varieties is NOT known for its high tannin content?
sangiovese
Which acid is rarely found in nature outside of the grapevine?
Tartaric
How much of wine is actually water?
80-85%
For most people, sweetness is perceived most strongly and most long-lastingly...
At the tip of the tongue.
If you intend to raise a barrel with subtle, smooth tannins, which coopering option/technique would you eliminate?
Wide-grained oak
For most people, sweetness is perceived most strongly and most long-lastingly...
At the tip of the tongue.
If you intend to raise a barrel with subtle, smooth tannins, which coopering option/technique would you eliminate?
Wide-grained oak
Which of the six primary acids found in wine is not a fixed acid?
Acetic
Which is NOT a true statement?
Acetobacter converts malic acid into lactic acid.
What is the pH range for wine?
2.9-3.9
Which of the following set of circumstances is likely to result in a stuck fermentation?
C. Both A and B
Which grape cluster component is NOT a source of tannin in the finished wine?
Pulp
Which of the following techniques will NOT result in a finished wine with residual sugar?
Chaptalization
Which is NOT a true statement?
Glucose is sweeter than fructose.
Which acid precipitates out as a wine is cold stabilized?
Tartaric
Which is NOT a true statement?
The lower the pH, the softer the acids.
Which barrel regimen will impart the least amount of tannin?
10 months; 10-year-old barrel