Term
|
Definition
water
Alcohol
Acid
Sugar
Phenolic Compouns |
|
|
Term
| How much water is in wine |
|
Definition
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|
Term
|
Definition
Alcohol as a primary result of alcoholic fermentation |
|
|
Term
glycerol
methyl alcohol
fusel oils |
|
Definition
other alochols found in wine, referred to as "higher alcohols" |
|
|
Term
| telltale sign of wines with higher levels of alcohol |
|
Definition
slow thick "legs" on the glass |
|
|
Term
| principle acids found in wine |
|
Definition
Tartaric
Malic
Citric
Lactic
Acetic
Succinic |
|
|
Term
|
Definition
|
|
Term
|
Definition
Sharp tasting acid associated with green apples |
|
|
Term
|
Definition
Acid causes by bacteria during malolactic fermantation |
|
|
Term
|
Definition
Acid found in most types of vinegar |
|
|
Term
| Two numbers used to describe acidity level of wine |
|
Definition
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|
Term
| two sugars found in grapes |
|
Definition
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|
Term
| characterisitic of a "dry" wine |
|
Definition
|
|
Term
| Phenolics include the following: |
|
Definition
Anthocyanins
Flavones and flavonols
Tannins
Vanllin
Resveratrol |
|
|
Term
|
Definition
Astringent or bitter compounds found in the skins, seeds and stems of grapes |
|
|
Term
|
Definition
yellow pigments found in white wines |
|
|
Term
|
Definition
aromatic phenolic compound found in oak |
|
|
Term
|
Definition
Phenolic compound that gives red wine its color |
|
|
Term
|
Definition
important preservative used to keep wines stable after fermentation |
|
|
Term
|
Definition
dissolved gas routinely found in wine |
|
|
Term
|
Definition
component formed when wines are exposed to air |
|
|
Term
|
Definition
molecule formed from joining an acid with alcohol |
|
|
Term
|
Definition
| This compound is likely to make a wine smell like rancid butter |
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