CERTIFIED SPECIALIST OF WINE 2025
STUDY QUESTIONS WITH CORRECT
ANSWERS
The major components of wine are: - ANSWER 1. water
2. alcohol
3. acid
4. sugar
5. phenolic compounds
other compounds, such as ____ and ____, may be present in wines in small
amounts (especially those that have undergone extensive aging in contact with
yeast cells) - ANSWER proteins, yeast
Wine is typically ___% - ___% water - ANSWER 80-90
The second most prevalent ingredient in wine is ____, which is usually ___%-
___% of the volume - ANSWER alcohol; 10-15%
the primary result of alcoholic fermentation is ___, also referred to as ___ -
ANSWER ethyl alcohol, ethanol
some alcohols that occur in small amounts include: - ANSWER methyl
alcohol (methanol)
glycerol
fusel alcohols
ethanol is a _____ compound, meaning it evaporates easily, carrying wine's
aromas to the nose - ANSWER volatile
Alcohol content is one element that contributes to the mouth-filling, tactile
sensation of a wine as it rests on the palate, known as the "_____" or "_____" -
ANSWER weight, body
,Wines with _____ levels of alcohol tend to be heavier in weight than their
counterparts - ANSWER higher
High levels of alcohol result in thick-appearing ____ or ____in the glass after
wine is swirled - ANSWER legs, tears
A variety of ____, especially in ____ wines, give the wine much of its structure,
balance, and refreshment - ANSWER acids, white
acids usually make up between ____% and ____% of a wine's volume -
ANSWER .5 - .75
the most prevalent acid found in grapes and wines - ANSWER tartaric acid
____ is the strongest wine acid in terms of pH - ANSWER tartaric acid
tartaric acid forms _____ or _____ at low temperatures - ANSWER tartrates,
wine crystals
tartrates do not redissolve into wine once formed, making wine: - ANSWER
noticeable less acidic
the formation of tartrates can be avoided by using the winemaking process
called: - ANSWER cold stabilization
sharp-tasting acid usually associated with green apples - ANSWER malic acid
cool climate grapes and underripe grapes are high in: - ANSWER malic acid
malic acid ____ during ripening phase of grapes on a vine - ANSWER
decreases
wine made from overripe grapes or grapes from warm climates have low levels
of _____ acid - ANSWER malic
high levels of malic acids can be assuaged using the winemaking technique
knowns as __________ - ANSWER malolactic fermentation
,acid that exists in grapes in very minute amounts (so minute you need special
equipment to measure it) - ANSWER citric acid
some winemakers add this acid to wines to increase the total acidity, but it is not
suited for high quality wines bc of its citrus taste - ANSWER citric acid
lactic acid is created in wine by ___________ and is not naturally found in
grapes - ANSWER lactic acid bacteria
lactic acid bacteria: - ANSWER converts malic acid into lactic acid during
malolactic fermentation
wine that undergoes malolactic fermentation is typically ____ and _____ in
mouthfeel than those that do not because lactic acid is less intensely acidic -
ANSWER softer and smoother
the by-products of malolactic fermentation result in a _____ texture and
sometimes a _____ aroma - ANSWER creamy, buttery
_______ acid is also created during primary fermentation in VERY small
amounts - ANSWER lactic
the acid found in most types of vinegar - ANSWER acetic acid
acetic acid is ____ and evaporates easily, joining the aromas of the wine -
ANSWER volatile
in high concentrations, acetic acid makes wine ____ and _____ - ANSWER
unpleasant and undrinkable
high concentrations of acetic acid is usually a result of: - ANSWER the
chemical reaction between ethanol and oxygen caused by acetobacter
Acetobacter - ANSWER causes ethanol and oxygen to create acetic acid
minor component of grapes and a by-product of normal alcoholic fermentation -
ANSWER succinic acid
, sharp, slightly bitter, salty flavor - ANSWER succinic acid
grape acids - ANSWER tartaric acid
malic acid
(citric acid)
(succinic acid)
fermentation acids - ANSWER lactic acids
acetic acid
succinic acid
total acidity (TA): - ANSWER volume of all the acids in the wine
in general, more acid equates to a more _____ taste - ANSWER acidic
measures the combined chemical strength of the acids present - ANSWER pH
wine usually measures between ___ and ____ pH level - ANSWER 2.9 and
3.9
lower numbers on a pH scale have ______ acid content - ANSWER higher
winemakers place a particular emphasis on ____ levels because it indicates the
stability and plays a role in ______ additions - ANSWER pH
sulfur
grapes typically contain ____ to ___% sugar levels at harvest - ANSWER 15 -
28%
the two monosaccharides in grapes (equal amounts) are - ANSWER glucose
and fructose
glucose and fructose are - ANSWER highly fermentable
yeast converts sugar into ______ - ANSWER ethanol
wines that have less sugar than a person can taste are described as: - ANSWER
dry
STUDY QUESTIONS WITH CORRECT
ANSWERS
The major components of wine are: - ANSWER 1. water
2. alcohol
3. acid
4. sugar
5. phenolic compounds
other compounds, such as ____ and ____, may be present in wines in small
amounts (especially those that have undergone extensive aging in contact with
yeast cells) - ANSWER proteins, yeast
Wine is typically ___% - ___% water - ANSWER 80-90
The second most prevalent ingredient in wine is ____, which is usually ___%-
___% of the volume - ANSWER alcohol; 10-15%
the primary result of alcoholic fermentation is ___, also referred to as ___ -
ANSWER ethyl alcohol, ethanol
some alcohols that occur in small amounts include: - ANSWER methyl
alcohol (methanol)
glycerol
fusel alcohols
ethanol is a _____ compound, meaning it evaporates easily, carrying wine's
aromas to the nose - ANSWER volatile
Alcohol content is one element that contributes to the mouth-filling, tactile
sensation of a wine as it rests on the palate, known as the "_____" or "_____" -
ANSWER weight, body
,Wines with _____ levels of alcohol tend to be heavier in weight than their
counterparts - ANSWER higher
High levels of alcohol result in thick-appearing ____ or ____in the glass after
wine is swirled - ANSWER legs, tears
A variety of ____, especially in ____ wines, give the wine much of its structure,
balance, and refreshment - ANSWER acids, white
acids usually make up between ____% and ____% of a wine's volume -
ANSWER .5 - .75
the most prevalent acid found in grapes and wines - ANSWER tartaric acid
____ is the strongest wine acid in terms of pH - ANSWER tartaric acid
tartaric acid forms _____ or _____ at low temperatures - ANSWER tartrates,
wine crystals
tartrates do not redissolve into wine once formed, making wine: - ANSWER
noticeable less acidic
the formation of tartrates can be avoided by using the winemaking process
called: - ANSWER cold stabilization
sharp-tasting acid usually associated with green apples - ANSWER malic acid
cool climate grapes and underripe grapes are high in: - ANSWER malic acid
malic acid ____ during ripening phase of grapes on a vine - ANSWER
decreases
wine made from overripe grapes or grapes from warm climates have low levels
of _____ acid - ANSWER malic
high levels of malic acids can be assuaged using the winemaking technique
knowns as __________ - ANSWER malolactic fermentation
,acid that exists in grapes in very minute amounts (so minute you need special
equipment to measure it) - ANSWER citric acid
some winemakers add this acid to wines to increase the total acidity, but it is not
suited for high quality wines bc of its citrus taste - ANSWER citric acid
lactic acid is created in wine by ___________ and is not naturally found in
grapes - ANSWER lactic acid bacteria
lactic acid bacteria: - ANSWER converts malic acid into lactic acid during
malolactic fermentation
wine that undergoes malolactic fermentation is typically ____ and _____ in
mouthfeel than those that do not because lactic acid is less intensely acidic -
ANSWER softer and smoother
the by-products of malolactic fermentation result in a _____ texture and
sometimes a _____ aroma - ANSWER creamy, buttery
_______ acid is also created during primary fermentation in VERY small
amounts - ANSWER lactic
the acid found in most types of vinegar - ANSWER acetic acid
acetic acid is ____ and evaporates easily, joining the aromas of the wine -
ANSWER volatile
in high concentrations, acetic acid makes wine ____ and _____ - ANSWER
unpleasant and undrinkable
high concentrations of acetic acid is usually a result of: - ANSWER the
chemical reaction between ethanol and oxygen caused by acetobacter
Acetobacter - ANSWER causes ethanol and oxygen to create acetic acid
minor component of grapes and a by-product of normal alcoholic fermentation -
ANSWER succinic acid
, sharp, slightly bitter, salty flavor - ANSWER succinic acid
grape acids - ANSWER tartaric acid
malic acid
(citric acid)
(succinic acid)
fermentation acids - ANSWER lactic acids
acetic acid
succinic acid
total acidity (TA): - ANSWER volume of all the acids in the wine
in general, more acid equates to a more _____ taste - ANSWER acidic
measures the combined chemical strength of the acids present - ANSWER pH
wine usually measures between ___ and ____ pH level - ANSWER 2.9 and
3.9
lower numbers on a pH scale have ______ acid content - ANSWER higher
winemakers place a particular emphasis on ____ levels because it indicates the
stability and plays a role in ______ additions - ANSWER pH
sulfur
grapes typically contain ____ to ___% sugar levels at harvest - ANSWER 15 -
28%
the two monosaccharides in grapes (equal amounts) are - ANSWER glucose
and fructose
glucose and fructose are - ANSWER highly fermentable
yeast converts sugar into ______ - ANSWER ethanol
wines that have less sugar than a person can taste are described as: - ANSWER
dry
