AGRADESTUVIA
Certified Specialist of Wine Exam Questions And
100% Correct Answers
Which acid, formed in small quantities during fermentation is common to many
vinegars? - Answer acetic acid
What wine fault aroma may form as the result of the metabolism of sorbic acid by lactic
acid bacteria. - Answer geranium
What is the usual pH range for table wines? - Answer 2.9 - 3.9
What is a wine fault characteristic of Brettanomyces? - Answer Sweaty or horse-like
odors
What wine fault can give an aroma of rotten eggs? Answer Hydrogen Sulfide
Wine containing in excess of 10 ppm of this in the United States must have a warning
label. Answer sulfites
What type of molecule is produced when an acid and an alcohol combine? Answer
esters
Which of the following is a wine fault due to sulfur compounds? Answer mercaptan
What 2 chemicals come together to form "ascensence? -Answer Acetic Acid & Ethyl
Acetate
What is a wine diamond? - Answer A small particle formed by the crystallization of
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tartaric acid
Which of the following phenolic chemical is credited with causing the bitter taste and
drying textural sensation found in many red wines? - Answer Tannins
What odor is possible from too much ethyl acetate? - Answer Fingernail Polish Remover
Which of the following is the most common form of acid in both vinifera grapes and
wine? - Answer tartaric acid
Which of the following pigments would impart a red, blue, or purple color to red wines? -
Answer anthocyanins
What is methyl alcohol? - Answer A secondary alcohol produced through fermentation
Which of the following would a wine have more weight and viscosity? - Answer.
Which of the following wine odors can be the result of extended contact with dead yeast
cells? - Answer Leesy
Which of the following chemicals is responsible for the odor of cork taint? - Answer tca
Climate - Answer refers to the historical, average weather of a particular location, or
what is predicted to happen over the long term.
Weather - Answer is the current meteorological conditions predicted in the near term,
and what actually happens.
Cycle of the Vine - Answer winter dormancy
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shoot & leaf growth
photosynthesis begins
flowering
berry set
versasion
physiological maturity
harvest
bacterial faults - Answer acetic acid
butyric acid
geranium
yeast faults - Answer pronounced odor of lees
brettanomyces
oxidative faults - Answer acetaldehyde
browning
sulfur fault - Answer mercaptan
mold fault - Answer cork taint
flavanols - Answer yellow pigment found in white wines
Vanillin - Answer An aromatic compound found in oak barrels.
Reservatrol - Answer a compound found in wine believed to be beneficial to human
Certified Specialist of Wine Exam Questions And
100% Correct Answers
Which acid, formed in small quantities during fermentation is common to many
vinegars? - Answer acetic acid
What wine fault aroma may form as the result of the metabolism of sorbic acid by lactic
acid bacteria. - Answer geranium
What is the usual pH range for table wines? - Answer 2.9 - 3.9
What is a wine fault characteristic of Brettanomyces? - Answer Sweaty or horse-like
odors
What wine fault can give an aroma of rotten eggs? Answer Hydrogen Sulfide
Wine containing in excess of 10 ppm of this in the United States must have a warning
label. Answer sulfites
What type of molecule is produced when an acid and an alcohol combine? Answer
esters
Which of the following is a wine fault due to sulfur compounds? Answer mercaptan
What 2 chemicals come together to form "ascensence? -Answer Acetic Acid & Ethyl
Acetate
What is a wine diamond? - Answer A small particle formed by the crystallization of
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tartaric acid
Which of the following phenolic chemical is credited with causing the bitter taste and
drying textural sensation found in many red wines? - Answer Tannins
What odor is possible from too much ethyl acetate? - Answer Fingernail Polish Remover
Which of the following is the most common form of acid in both vinifera grapes and
wine? - Answer tartaric acid
Which of the following pigments would impart a red, blue, or purple color to red wines? -
Answer anthocyanins
What is methyl alcohol? - Answer A secondary alcohol produced through fermentation
Which of the following would a wine have more weight and viscosity? - Answer.
Which of the following wine odors can be the result of extended contact with dead yeast
cells? - Answer Leesy
Which of the following chemicals is responsible for the odor of cork taint? - Answer tca
Climate - Answer refers to the historical, average weather of a particular location, or
what is predicted to happen over the long term.
Weather - Answer is the current meteorological conditions predicted in the near term,
and what actually happens.
Cycle of the Vine - Answer winter dormancy
, AGRADESTUVIA
shoot & leaf growth
photosynthesis begins
flowering
berry set
versasion
physiological maturity
harvest
bacterial faults - Answer acetic acid
butyric acid
geranium
yeast faults - Answer pronounced odor of lees
brettanomyces
oxidative faults - Answer acetaldehyde
browning
sulfur fault - Answer mercaptan
mold fault - Answer cork taint
flavanols - Answer yellow pigment found in white wines
Vanillin - Answer An aromatic compound found in oak barrels.
Reservatrol - Answer a compound found in wine believed to be beneficial to human
