CSW- CERTIFIED SPECIALIST OF WINE
CHAPTER 1 STUDY SET
water - ANSWER 80-90% of wine
Primarily in grapes
Sometimes added during wine-making
Alcohol - ANSWER 10-15% of wine
Volatile, brings aromas to nose
Contributes "mouth-filling"
High alcohol=heavier and slow thick "tears"
ethyl alcohol - ANSWER Ethanol
Primary result of fermentation
Main alcohol in wine
Other alcohols - ANSWER Glycerol
Methyl alcohol (methanol)
Fusel alcohols (fusel oils)
Acid - ANSWER 0.5-0.75% of wine
Gives wine structure and balance
tartaric acid - ANSWER The most common of acids found in grapes and wine
Strongest pH acid in wines
, Forms crystals at low temperatures
Tartrates - ANSWER Wine diamonds
Formed from tartaric acid at low temperatures
Does not dissolve after formed
When formed wine is less acidic
malic acid - ANSWER Sharp tasting
Associated with green apples
Less ripe=more malic acid
Decrease as grapes ripen
High levels can be assuage with malolactic fermentation
citric acid - ANSWER In grapes in minute levels
No sensory impact on most wines
Sometimes added to increase acidity
Not usually in quality wines
lactic acid - ANSWER Not found in grapes
Created by lactic acid bacteria converting malic acid into acid
Less intense than malic acid, with softer smoother mouthfeel
Creamy texture
Buttery aromas
Small amounts created during primary fermentation
acetic acid - ANSWER Found in most types of vinegar
CHAPTER 1 STUDY SET
water - ANSWER 80-90% of wine
Primarily in grapes
Sometimes added during wine-making
Alcohol - ANSWER 10-15% of wine
Volatile, brings aromas to nose
Contributes "mouth-filling"
High alcohol=heavier and slow thick "tears"
ethyl alcohol - ANSWER Ethanol
Primary result of fermentation
Main alcohol in wine
Other alcohols - ANSWER Glycerol
Methyl alcohol (methanol)
Fusel alcohols (fusel oils)
Acid - ANSWER 0.5-0.75% of wine
Gives wine structure and balance
tartaric acid - ANSWER The most common of acids found in grapes and wine
Strongest pH acid in wines
, Forms crystals at low temperatures
Tartrates - ANSWER Wine diamonds
Formed from tartaric acid at low temperatures
Does not dissolve after formed
When formed wine is less acidic
malic acid - ANSWER Sharp tasting
Associated with green apples
Less ripe=more malic acid
Decrease as grapes ripen
High levels can be assuage with malolactic fermentation
citric acid - ANSWER In grapes in minute levels
No sensory impact on most wines
Sometimes added to increase acidity
Not usually in quality wines
lactic acid - ANSWER Not found in grapes
Created by lactic acid bacteria converting malic acid into acid
Less intense than malic acid, with softer smoother mouthfeel
Creamy texture
Buttery aromas
Small amounts created during primary fermentation
acetic acid - ANSWER Found in most types of vinegar
