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Certified Specialist of Wine Exam Questions And 100% Correct Answers

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Certified Specialist of Wine Exam Questions And 100% Correct AnswersWhich 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 geraniu...

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  • November 14, 2024
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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

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