Wine Defined

Front 1

The most prevalent of the acids found in grapes and wine

Back 1

Tartaric acid

Front 2

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

Back 2

Water

Front 3

Can appear in a wine glass when there are high levels of alcohol or sugar

Back 3

Legs

Front 4

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

Back 4

Citric acid

Front 5

Wine fault- cork taint

Back 5

Mold

Front 6

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

Back 6

Ethyl alcohol

Front 7

A type of secondary alcohol

Back 7

Glycerol

Front 8

A sharp tasting acid often associated with green apples

Back 8

Malic acid

Front 9

An acid produced via the conversion of malic acid

Back 9

Lactic acid

Front 10

An acid with a slightly bitter, slightly salty flavor

Back 10

Succinic acid

Front 11

The acid found in most types of vinegar

Back 11

Acetic acid

Front 12

Of the 6 main acids found in wine, list those that are typically in unfermented grapes

Back 12

Tartaric, malic (citric, succinic)

Front 13

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

Back 13

Citric, succinic

Front 14

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

Back 14

Tartaric acid

Front 15

Winemaking process that, in addition to changing a wine's acid components, often provides wines with a creamy texture and a buttery aroma?

Back 15

Malolactic fermentation

Front 16

Measurement used to define the volume of all acids present in the wine?

Back 16

TA (total acidity)

Front 17

What does pH measure?

Back 17

Combined chemical strength of the acids present

Front 18

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

Back 18

2.9

Front 19

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

Back 19

3.9

Front 20

What are the 2 main fermentable sugars found in wine grapes?

Back 20

Glucose, fructose

Front 21

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

Back 21

Dry

Front 22

Yellow pigments found in white wine

Back 22

Flavonols

Front 23

An aromatic compound found in oak barrels

Back 23

Vanillin

Front 24

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

Back 24

Resveratrol

Front 25

One of the most common esters found in wine

Back 25

Ethyl acetate

Front 26

The specific component that gives fino sherries their distinctive aroma

Back 26

Acetaldehyde

Front 27

The compounds that give red wine it's red, blue, or people hue?

Back 27

Anthocyanins

Front 28

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

Back 28

Tannins

Front 29

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

Back 29

Esters

Front 30

Matter sometimes formed as a result of polymerization

Back 30

Sediment

Front 31

A preservative widely used in winemaking

Back 31

Sulfur

Front 32

Oxidized alcohols formed when wine is exposed to air

Back 32

Aldehydes

Front 33

Promotes the release of the wine's aromatic compounds

Back 33

Carbon dioxide

Front 34

Typical pH range found in table wines

Back 34

2.9 - 3.9

Front 35

What is methyl alcohol?

Back 35

Secondary alcohol produced via fermentation

Front 36

In the U.S., wine with more than 10ppm of this compound must have a warning label

Back 36

Sulfites

Front 37

5 major components of wine

Back 37

Water, alcohol, acid, sugar, phenolic compounds

Front 38

6 principal acids in wine

Back 38

Tartaric, malic, citric, lactic, acetic, succinic

Front 39

Grape acids

Back 39

Tartaric, malic (citric, succinic)

Front 40

Fermentation acids

Back 40

Lactic, acetic, succinic

Front 41

Wine fault- acetic acid

Back 41

Bacteria

Front 42

Wine fault- pronounced odor of lees

Back 42

Yeast

Front 43

Wine fault- acetaldehyde

Back 43

Oxidation

Front 44

Wine fault- mercaptan

Back 44

Sulfur compounds

Front 45

Wine fault- ascensence

Back 45

Bacteria

Front 46

Wine fault- butyric acid

Back 46

Bacteria

Front 47

Wine fault- Browning

Back 47

Oxidation

Front 48

Wine fault- brettanomyces

Back 48

Yeast

Front 49

Wine fault- geranium

Back 49

Bacteria

Front 50

What compound is the root cause of cork taint?

Back 50

TCA 2,4,6 - trichloroanisole

Front 51

What specific terms can be used to describe the Aaron's off a "corked" wine?

Back 51

Musty, moldy, dank basement

Front 52

What substance can cause a wine to smell like rancid butter?

Back 52

Butyric acid

Front 53

What faulty wine aroma can be caused by incomplete mL?

Back 53

Geranium

Front 54

What is the term used to describe a wine that has a cooked or baked odor?

Back 54

Maderized

Front 55

What is the term used to describe the aroma that results when acetic acid and ethyl acetate combine?

Back 55

Ascensence

Front 56

What specific terms can be used to describe a wine with em excess of Brett?

Back 56

Sweaty, horsy, band-aid, or medicinal

Front 57

What substance can cause a wine to smell like onions or garlic?

Back 57

Mercaptan

Front 58

What songs can be caused by an excess of ethyl acetate?

Back 58

Nail polish remover

Front 59

What wine fault can be described as having the aroma of burnt matches?

Back 59

Sulfur dioxide

Front 60

What wine fault is often described as similar to rotten eggs?

Back 60

Hydrogen sulfide

Front 61

What of odor is caused by acetic acid?

Back 61

Vinegar