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69 Matching questions

  1. What happens to Tannins and pigments when they polymerize?
  2. What does Malolactic Fermentation do to Malic Acid?
  3. More sunlight increases which phenolic compound group?
  4. Name the 4 main alcohols in wine?
  5. Name the bacteria that creates Acetic acid?
  6. Wines with less sugar are considered?
  7. Which acid is more common in grapes grown in cool climates?
  8. What 2 phenolic compound groups are also found in Oak?
  9. How can White Diamonds be removed?
  10. What phenolic compound group causes a drying sensation in the mouth?
  11. Which acid is sometimes added to low quality wines?
  12. Most phenolic compounds are from what 2 parts of the grape?
  13. Which phenolic compound is more aromatic?
  14. Methanol is also called?
  15. Tannins in wine are from what 3 parts of the grape?
  16. What phenolic compound group deepens in color with increased acidity?
  17. What 2 acids are involved in Malolactic Fermentation?
  18. The U.S. must label the amount of sulfates in wine if the amount is greater than?
  19. Name 2 main styles of Rose Wine?

    from Wikipedia
  20. What is the process called when molecules combine forming longer chains?
  21. Name the 3 main acids in wine that originate from grapes?
  22. What are 3 other names for Phenolic compounds?
  23. Name the two types of Monosaccharides?
  24. Between 2.9 and 3.9, which is the stronger acid?
  25. Which acid can get so high in concentration that the wine can become undrinkable?
  26. Ethanol is also called?
  27. What is the largest group of odoriferous compounds?
  28. Name 2 common methods to describe the amount of acid in wines?
  29. What normally is the percentage of alcohol in wines?
  30. Overtime Tannins and pigments can?
  31. Name the strongest acid in wines?
  32. Which acid is created through Malolactic Fermentation?
  33. What dissolved gas is in the bubbles of sparkling wines?
  34. Acids are what percent by volume in most wines?
  35. Oxidized alcohol forms what?
  36. What is the most common type of Aldehydes?
  37. Name a common antioxidant added to wine?
  38. All 5 types of wines can be made with 3 main levels of sweetness, what is another term for level of sweetness?

    From Wikipedia
  39. What are the 2 major types of wine?
  40. Name 3 main types of Sparkling Wine?

    from Wikipedia
  41. Simple sugars are also called?
  42. Name the 3 main acids in wine that are created through fermentation?
  43. What is another name for sweet Fortified Wines?

    from Wikipedia
  44. What produces the tears or legs in a glass of wine after the wine is swirled?
  45. Name 2 main styles of White Wine?

    from Wikipedia
  46. Name the bacteria involved with Malolactic Fermentation?
  47. Which phenolic compound may have beneficial health effects?
  48. Between water and alcohol, which is heavier?
  49. What is the fermented product of grapes?
  50. Which acid is a minor component of grapes and can be a by-product of fermentation?
  51. Name 2 main styles of Red Wine?

    From Wikipedia
  52. What are the 3 main levels of sweetness that the 5 main types of wine can be made?

    From Wikipedia
  53. What 3 dissolved gasses are commonly found in wine?
  54. Tartar acid at low temps will form what?
  55. What Ester in low amounts smells flowery or fruity?
  56. Ethyl Acetate is form by what 2 components?
  57. What type of organism makes Acetic Acid?
  58. Acetic Acid is more common which type of wine?
  59. Define assuage.
  60. What can be added to a wine before selling that is determined by the amount of acid measured in the wine?
  61. What is the typical percentage of sugar in grapes at harvest?
  62. What component of wine can have a major impact in minute quantities?
  63. What type of organism is used in the fermentation of grapes to make wine?
  64. What phenolic compound group is the yellow pigment in wine?
  65. What dissolved gas can be both beneficial and damaging?
  66. Name 2 main types of Fortified Wine?

    from Wikipedia
  67. Name 5 main types of wine?

    From Wikipedia
  68. Name 5 phenolic compound groups?
  69. Dessert wines can have sugar levels up to what percentage?
  1. a 1. Skins
    2. Seeds
  2. b 1. Red Sparkling Wine
    2. White Sparkling Wine
    3. Rose Sparkling Wine
  3. c Monosaccharides.
  4. d Yeast
  5. e White Diamonds
  6. f 1. Malic Acid
    2. Lactic Acid
  7. g 15% to 28%
  8. h Tannins
  9. i Red wines
  10. j Vanillin
  11. k Ethyl Acetate
  12. l through Cold Stabilization before bottling
  13. m Ethyl Alcohol
  14. n Acetic Acid
  15. o 1. Red Fortified
    2. White Fortified
  16. p Phenolic compounds
  17. q 1.Tannins
    2. Vanillin
  18. r Flavones and flavonols
  19. s Bacteria
  20. t 1. Dry Rose Wine
    2. Off-Dry Rose Wine
    (very rarely is a Rose sweet)
  21. u Lactic Acid Bacteria
  22. v Succinic Acid
  23. w Polymerize
  24. x high levels of Alcohol
  25. y Esters
  26. z Malic Acid
  27. aa 1. Glucose
    2. Fructose
  28. ab 1. Phenolics
    2. Polyphenolics
    3. Polyphenols
  29. ac 1. Ethyl Alcohol also called Ethanol
    2. Glycerol
    3. Methyl Alcohol also called Methanol
    4. Fusel Alcohols also called Higher Alcohols
  30. ad Tartaric Acid
  31. ae 1. Dry
    2. Semi-Sweet also called Off-Dry
    3. Sweet
  32. af 1. Red
    2. White
  33. ag 1. Total Acidity
    2. pH
  34. ah 1. Assuage (make less intense)
    2. convert to Lactic Acid.
  35. ai Sulfites
  36. aj Dessert Wines
  37. ak Acetobactor Bacteria
  38. al 2.9
  39. am 1. Dry Red
    2. Sweet Red
  40. an 1. Red Wine
    2. White Wine
    3. Rose Wine
    4. Sparkling Wine
    5. Fortified Wine
  41. ao 1. Dry White
    2. Sweet White
  42. ap 10 ppm
  43. aq 1. Tartar Acid
    2. Malic Acid
    3. Citric Acid
  44. ar 0.5% to 0.75%
  45. as Anthocyanins
  46. at Carbon Dioxide
  47. au Make something less intense
  48. av Citric Acid which is also natural in minute quantities
  49. aw They drop out of solution.
  50. ax Oxygen
  51. ay Resveratrol
  52. az Sulfur
  53. ba Dryer
  54. bb 10% to 15%
  55. bc Lactic Acid
  56. bd Alcohol
  57. be 1. Oxygen
    2. Carbon Dioxide
    3. Sulfites
  58. bf Aldehydes
  59. bg 1. Acetic acid
    2. Ethanol
  60. bh 1. Lactic Acid
    2. Acetic Acid
    3. Succinic Acid
  61. bi Polymerization
  62. bj 1. Anthocyanins
    2. Favones and Flavonols
    3. Tannins
    4. Vanillin
    5. Resveratrol
  63. bk wine
  64. bl Acetaldehydes
  65. bm Methyl Alcohol
  66. bn Flavones and Flavonols
  67. bo wine making style
  68. bp 18%
  69. bq 1. Skins
    2. Seeds
    3. Stems