This quiz is based on the material covered in Unit One: Wine Defined, from the Society of Wine Educator's CSW (Certified Specialist of Wine) Study Guide, Chapters 1-4.
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Tannins
Resveratrol
Flavonol
Brettanomyces
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Acetic
Tartaric
Malic
Succinic
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Salty
Bitter
Sweet
Umami
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Sulfur
Carbon dioxide
Esters
Vanillin
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Glucose and Fructose
Fructose and Xylose
Glucose and Lactose
Fructose and Lactose
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Stems
Seeds (or Pips)
Sulfites
Oak barrels
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Ethyl acetate
Mercaptans
2,4,6 Trichloroanisole (TCA)
Reduction
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Flavonols
Butyric acid
Glycerol
Anthocyanins
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Extraction
Malolactic fermentation
Tannins and pigments forming longer chain molecules
Volatile compounds
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Winemaking
Grape Variety
Sulfur Dioxide
Alcohol
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