Химия Вина

Question 1

Соединения, связанные с серой

Answer 1

Тиолы
= меркаптаны

Question 2

Гераниол
Аромат

Answer 2

Розы

Question 3

Терпены

Answer 3

Цветочные

Question 4

Линалоол

Answer 4

Ландыши
Лилия
Лаванда

Question 5

Альфа-терпениол

Answer 5

Сирень

Question 6

Бета-ионон

Answer 6

Фиалка

Question 7

Альфа-пинен

Answer 7

Эвкалипт
Гаррига
Можжевельник
Розмарин

Question 8

Гексаналь

Answer 8

Альдегид
Трава, томатный лист

Question 9

Бензальдегид

Answer 9

Миндаль
Марципан

Question 10

Фурфураль

Answer 10

Сухое дерево
Карамель

Question 11

Изоамил ацетат
Этил ацетат

Answer 11

Груша
Леденцы
Банан

Question 12

Сотолон

Answer 12

Карри, орехи, тосты

Question 13

Гуйаколь

Answer 13

Smoky

Question 14

Фурфурол
Ароматы

Answer 14

Ржаной хлеб и миндаль

Question 15

Эвгенол

Answer 15

Гвоздика

Question 16

The spoilage compound 4-Ethylcatechol (4-EC) (Brett) is associated with what flavors?

Answer 16

sweaty, horsy aromas

Question 17

Which ester is associated with the aroma of nail-polish remover?

Answer 17

Ethyl Acetate

-Ethyl acetate’s aroma of nail-polish remover typically accompanies—but is not necessarily an indicator of—volatile acidity.

Question 18

Ethyl Acetate is associated with what aroma?

Answer 18

nail-polish remover

-Ethyl acetate’s aroma of nail-polish remover typically accompanies—but is not necessarily an indicator of—volatile acidity.

Question 19

Gluconobacter oxydans and Acetobacter aceti are associated with which wine “flaw”?

Answer 19

Volatile Acidity

-Two species of Acetic acid bacteria that are responsible for the production of acetic acid during and after fermentation. Essentially, such organisms spoil wine by turning it to vinegar

Question 20

What 2 vintages in what two regions were affected by the the orange Asian ladybug?

Answer 20

2004 vintage in Burgundy
2001 vintage in Ontario

-“Ladybug taint”—an off-flavor charitably described as “green” and less tolerantly as smelling like rancid peanut butter

Question 21

Sweaty, horsy aromas are associated with which spoilage compound of Brettanomyces bruxellensis?

Answer 21

4-Ethylcatechol (4-EC)

Question 22

In addition to the three spoilage compounds produced by Brettanomyces bruxellensis what two acids are produced?

Answer 22

acetic acid

isovaleric acid—a volatile fatty acid marked by sour aromas of barnyard and bile

*tetrahydropyridine compounds, the source of “mousy” odors in wine.

Question 23

Which ester is associated with the aroma of nail-polish remover?

Answer 23

Ethyl Acetate

-Ethyl acetate’s aroma of nail-polish remover typically accompanies—but is not necessarily an indicator of—volatile acidity.

Question 24

What is Ethyl Acetate?

Answer 24

An ester of acetic acid and ethanol which is associated with nail-polish remover aromas.

-An ester that has been found to be a useful solvent in nail polish remover, model paint, and model airplane glue.

Question 25

What are the two haloanisoles that have been identified as principal causes of the musty off-odors associated with “cork taint”?

Answer 25

2,4,6-trichloroanisole (TCA)
2,4,6-tribromoanisole (TBA)

-TCA and TBA are haloanisoles, containing chlorine and bromine atoms, respectively, produced by the degradation of halophenols by fungi and bacteria.

Question 26

The spoilage compound 4-Ethylcatechol (4-EC) (Brett) is associated with what flavors?

Answer 26

sweaty, horsy aromas

Question 27

Which compound is produced by Brettanomyces and contributes medicinal and barnyard aromas to wine?

Answer 27

Ethylphenol

Question 28

4 ММP
Аромат

Answer 28

4меркапто 4 метилпентан 2он
Аромат чёрной смородины

Question 29

Октолактон

Answer 29

Кокос
Укроп
От американского дуба