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TASTING > AROMAS > Flashcards

AROMAS Flashcards

1
Q

CHEMICAL CAUSE OF FRUIT, FLOWER AND HERB AROMAS

A

ESTERS, TERPENES, THIOLS, PYRAZINES

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2
Q

ORANGE, LAVENDAR OIL, LYCHEE, ROSE AROMATICS

A

TERPENES

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3
Q

BELL PEPPER, GRASS PEAS AND ELDERFLOWER AROMATICS

A

PYRAZENES

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4
Q

STRAWBERRY, RASPBERRY, BANANA, APPLE, WHITE FLOWERS

A

ESTERS

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5
Q

PASSIONFRUIT, GOOSEBERRY, BLACK CURARANT, GRAPEFRUIT

A

THIOLS

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6
Q

HOW ARE ESTERS CREATED

A

INTERACTOION OF ACIDS AND ALCOHOL

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7
Q

ARE ESTERS OR TERPENES MORE DISTINCT?

A

TERPENES

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8
Q

HOW ARE TERPENES CREATED

A

BY THE GRAPEVINE ITSELF - ACCUMMULATES WHILE RIPENING IN THE GRAPE SKIN ITSELF

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9
Q

GRAPE VARIETALS HIGH IN TERPENES

A

“AROMATIC VARIETIES”
TORRONTES, GEWURSTRAMINER, VIOGNIER, MUSCAT

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10
Q

GRAPE VARIETALS WITH MODERATE TERPENES

A

RIESLING, ALBARINO

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11
Q

WHAT AROMAS ARE PYRAZINES RELATED TO

A

HERBAL

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12
Q

COMMON CONFUSION FOR PYRAZINE

A

STEM INCLUSION

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13
Q

SYNONYMOUS FOR THIOLS

A

MERCAPTANS

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14
Q

LIKELY VARIETAL RELATED TO THIOLS

A

SAUVIGNON BLANC/GRUNER

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15
Q

LIKELY VARIETAL RELATED TO PYRAZINE

A

CABERNET SAUVIGNON, SAUVIGNON BLANC, CABERNET FRANC

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16
Q

FAULTY AROMATIC OF THIOLS

A

GARLIC/ONION

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17
Q

AROMATIC COMPOUNDS RELATED TO EARTH AROMAS

A

GEOSMIN, BRETT, VOLATILE ACIDITY, SULFUR

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18
Q

AROMATICS OF GEOSMIN

A

BEET, FRESH RAIN, SOIL, MUSHROOM

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19
Q

AROMATICS OF BRETTANOMYCES

A

BACON, CLOVE, BANDAID, HORSE

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20
Q

AROMATICS OF VA

A

PICKLES, BALSAMIC, SOURKRAUT, KOMBUCHA

21
Q

AROMATICS OF SULFUR COMPOUNDS

A

WET WOOL, METALLIC, FLINT, CHALK

22
Q

CAUSES OF EARTH COMPOUNDS

A

REDUCTION OR MICROBIAL ACTIVITY

23
Q

HOW IS GEOSMIN CREATED

A

BACTERIA, LIKELY THROUGH THE SKINS OF THE GRAPES

24
Q

WHAT IS THE CAUSE OF BRETTANOMYCES

A

A YEAST STRAIN COMMONLY FOUND IN WINERIES, NOT TERROIR

25
Q

HOW IS VOLATILE ACIDITY CREATED

A

MICROBIAL METABOLISM
acetic acid bacteria creates acetic acid and requires oxygen to grow. S02 reduces its prescence and can be eliminated with copper

26
Q

HOW CAN VOLATILE ACIDITY BE PREVENTED

A

SULPHUR OR COPPER

27
Q

COMMON STYLES OF WINE WITH VOLATILE ACIDITY CHARACTER

A

OXIDATIVE WINES LIKE BAROLO/RIOJA

28
Q

REDUCED SULFUR AROMATICS

A

CHALK, FLINT

29
Q

REGIONS KNOWN FOR REDUCED SULPHUR

A

COOL CLIMATE - CHAMPAGNE, CHABLIS, SANCERRE, GERMAN RIESLING

30
Q

CAUSE OF REDUCED SULPHUR

A

LOW PH (HIGH ACIDITY) LOW NUTRIENT MUST

31
Q

COMPOUNDS RELATED TO SPICE AROMATICS

A

LACTONES, BOTRYTIS, THIOLS, ROTUNDONE

32
Q

WHAT IS THE SOURCE OF SPICE AROMATICS

A

WINEMAKING, VARIETAL CHARACTER, OAK AGING

33
Q

AROMATICS OF LACTONES

A

VANILLA, COCONUT, HAZELNUT, CARAMEL

34
Q

AROMATICS OF ROTUNDONE

A

OREGANO, BASIL, MARJORAM, THYME, PEPPERCORN, ROSEMARY

35
Q

AROMATICS OF BOTRYTIS

A

HONEY, GINGER, MARMALADE, CHAMOMILE

36
Q

SPICE AROMATICS OF THIOLS

A

SMOKY, SKUNK COFFEE, MEATY

37
Q

HOW ARE LACTONE AROMATICS FORMED

A

CAN BE PRESENT IN GRAPES BUT MOST COMMON FROM OAK

38
Q

WHAT CAUSES ROTUNDONE AROMAS

A

SESQUITERPENE (THREE ISOPRENE UNITS) - ACCUMULATED IN THE GRAPE SKINS

39
Q

COMMON VARIETALS WITH ROTUNDONE CHARACTER

A

SYRAH, GRUNER, MOURVEDRE

40
Q

CAUSE OF BOTRYTIS

A

FUNGUS IN DAMP CONDITION

41
Q

COMMON REGIONS FOR BOTRYTIS

A

GERMANY, AUSTRIA, ALSACE, LOIRE

42
Q

CAUSE OF LADYBUG TAINT

A

TERPENE LIKE AROMATICS SIMILAR TO RANCID PEANUT BUTTER - 2004 BURGUNDY VINTAGE, 2001 ONTARIO VINTAGE

43
Q

WHAT IS A DIACETL AROMA

A

A BUTTERY OR NUTTY NOTE - DIACETL FORMS AT THE CONCLUSION OF MALO. HIGH LEVELS ARE A FAULT

44
Q

VARIETALS/STYLES WITH HIGH AROMATIC INTENSITY

A

GEWURSTRAMINER, MUSCAT A PETIT GRAINS, TORRONTES, RIESLING, VIOGNIER, MARLBOROUGH SAUVIGNON BLANC, BEAUJOLAIS NOUVEAU, SAUTERNES

45
Q

ELEVATED INTENSITY OF AROMAS (VARIETALS OR STYLES)

A

ALBARINO, BARLO, CARMENERE, MENZOZA MALBEC, ZINFANDEL, NAPA SB, YOUNG VINTAGE PORT, AMARONE, BEAUJOLAIS CRU, RED BURGUNDY, ALSATIAN PINOT GRIS, GRUNER VELTLINER, SANCERRE

46
Q

MEDIUM INTENSITY AROMAS VARIETALS OR STYLES

A

BORDEAUX REDS, RIOJA, CHIANTI, CORNAS, ITALIAN PG, CHENIN BLANC

47
Q

LOW INTENSITY AROMATIC VARIETALS OR STYLES

A

HUNTER VALLEY SEMILLON, MUSCADET, CHABLIS

48
Q

WHAT HAPPENS TO AROMATICS AS QUALITY WINE AGES

A

LOSES INTENSITY BUT GAINS COMPLEXITY

49
Q

CHARACTER OF FRUIT AROMATICS IN YOUNG WINE

A

CLEAR, DIRECT, PRIMARY

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