69 Matching questions
- What happens to Tannins and pigments when they polymerize?
- What does Malolactic Fermentation do to Malic Acid?
- More sunlight increases which phenolic compound group?
- Name the 4 main alcohols in wine?
- Name the bacteria that creates Acetic acid?
- Wines with less sugar are considered?
- Which acid is more common in grapes grown in cool climates?
- What 2 phenolic compound groups are also found in Oak?
- How can White Diamonds be removed?
- What phenolic compound group causes a drying sensation in the mouth?
- Which acid is sometimes added to low quality wines?
- Most phenolic compounds are from what 2 parts of the grape?
- Which phenolic compound is more aromatic?
- Methanol is also called?
- Tannins in wine are from what 3 parts of the grape?
- What phenolic compound group deepens in color with increased acidity?
- What 2 acids are involved in Malolactic Fermentation?
- The U.S. must label the amount of sulfates in wine if the amount is greater than?
- Name 2 main styles of Rose Wine?
- What is the process called when molecules combine forming longer chains?
- Name the 3 main acids in wine that originate from grapes?
- What are 3 other names for Phenolic compounds?
- Name the two types of Monosaccharides?
- Between 2.9 and 3.9, which is the stronger acid?
- Which acid can get so high in concentration that the wine can become undrinkable?
- Ethanol is also called?
- What is the largest group of odoriferous compounds?
- Name 2 common methods to describe the amount of acid in wines?
- What normally is the percentage of alcohol in wines?
- Overtime Tannins and pigments can?
- Name the strongest acid in wines?
- Which acid is created through Malolactic Fermentation?
- What dissolved gas is in the bubbles of sparkling wines?
- Acids are what percent by volume in most wines?
- Oxidized alcohol forms what?
- What is the most common type of Aldehydes?
- Name a common antioxidant added to wine?
- All 5 types of wines can be made with 3 main levels of sweetness, what is another term for level of sweetness?
- What are the 2 major types of wine?
- Name 3 main types of Sparkling Wine?
- Simple sugars are also called?
- Name the 3 main acids in wine that are created through fermentation?
- What is another name for sweet Fortified Wines?
- What produces the tears or legs in a glass of wine after the wine is swirled?
- Name 2 main styles of White Wine?
- Name the bacteria involved with Malolactic Fermentation?
- Which phenolic compound may have beneficial health effects?
- Between water and alcohol, which is heavier?
- What is the fermented product of grapes?
- Which acid is a minor component of grapes and can be a by-product of fermentation?
- Name 2 main styles of Red Wine?
- What are the 3 main levels of sweetness that the 5 main types of wine can be made?
- What 3 dissolved gasses are commonly found in wine?
- Tartar acid at low temps will form what?
- What Ester in low amounts smells flowery or fruity?
- Ethyl Acetate is form by what 2 components?
- What type of organism makes Acetic Acid?
- Acetic Acid is more common which type of wine?
- Define assuage.
- What can be added to a wine before selling that is determined by the amount of acid measured in the wine?
- What is the typical percentage of sugar in grapes at harvest?
- What component of wine can have a major impact in minute quantities?
- What type of organism is used in the fermentation of grapes to make wine?
- What phenolic compound group is the yellow pigment in wine?
- What dissolved gas can be both beneficial and damaging?
- Name 2 main types of Fortified Wine?
- Name 5 main types of wine?
- Name 5 phenolic compound groups?
- Dessert wines can have sugar levels up to what percentage?
- a 1. Skins
- b 1. Red Sparkling Wine
2. White Sparkling Wine
3. Rose Sparkling Wine
- c Monosaccharides.
- d Yeast
- e White Diamonds
- f 1. Malic Acid
2. Lactic Acid
- g 15% to 28%
- h Tannins
- i Red wines
- j Vanillin
- k Ethyl Acetate
- l through Cold Stabilization before bottling
- m Ethyl Alcohol
- n Acetic Acid
- o 1. Red Fortified
2. White Fortified
- p Phenolic compounds
- q 1.Tannins
- r Flavones and flavonols
- s Bacteria
- t 1. Dry Rose Wine
2. Off-Dry Rose Wine
(very rarely is a Rose sweet)
- u Lactic Acid Bacteria
- v Succinic Acid
- w Polymerize
- x high levels of Alcohol
- y Esters
- z Malic Acid
- aa 1. Glucose
- ab 1. Phenolics
- ac 1. Ethyl Alcohol also called Ethanol
3. Methyl Alcohol also called Methanol
4. Fusel Alcohols also called Higher Alcohols
- ad Tartaric Acid
- ae 1. Dry
2. Semi-Sweet also called Off-Dry
- af 1. Red
- ag 1. Total Acidity
- ah 1. Assuage (make less intense)
2. convert to Lactic Acid.
- ai Sulfites
- aj Dessert Wines
- ak Acetobactor Bacteria
- al 2.9
- am 1. Dry Red
2. Sweet Red
- an 1. Red Wine
2. White Wine
3. Rose Wine
4. Sparkling Wine
5. Fortified Wine
- ao 1. Dry White
2. Sweet White
- ap 10 ppm
- aq 1. Tartar Acid
2. Malic Acid
3. Citric Acid
- ar 0.5% to 0.75%
- as Anthocyanins
- at Carbon Dioxide
- au Make something less intense
- av Citric Acid which is also natural in minute quantities
- aw They drop out of solution.
- ax Oxygen
- ay Resveratrol
- az Sulfur
- ba Dryer
- bb 10% to 15%
- bc Lactic Acid
- bd Alcohol
- be 1. Oxygen
2. Carbon Dioxide
- bf Aldehydes
- bg 1. Acetic acid
- bh 1. Lactic Acid
2. Acetic Acid
3. Succinic Acid
- bi Polymerization
- bj 1. Anthocyanins
2. Favones and Flavonols
- bk wine
- bl Acetaldehydes
- bm Methyl Alcohol
- bn Flavones and Flavonols
- bo wine making style
- bp 18%
- bq 1. Skins