Aromas

Question 1

Muscat/Moscato

Answer 1

Sage

Question 2

Gewurtztraminer

Answer 2

Lychee

Question 3

Brachetto

Answer 3

Wild strawberry

Question 4

Sauvignon blanc

Answer 4

Green bell pepper

Question 5

Chardonnay

Answer 5

Banana

Question 6

Cabernet Sauvignon

Answer 6

Red bell pepper

Question 7

Merlot

Answer 7

Red fruits

Question 8

Glera (prosecco)

Answer 8

Pear

Question 9

Where do primary aromas from?

Answer 9

Directly from the skin of the grape. “Terpenes”

Question 10

Where do secondary aromas come from?

Answer 10

From fermentation process

Question 12

Where do tertiary aromas come from?

Answer 12

Ageing process

Question 13

What effects do contact of lees have on secondary aromas? Describe for long and brief contact.

Answer 13

When lees contact is long on sparkling wines, the aromas become bready, briochey, cheesy and/or nutty.

Dry wines with brief lees contact have a slight yeastiness to them.

Question 14

What type of fermentation occurs to give buttery, briochey or popcorn aromas?

Answer 14

Malolactic

Question 15

Soil with clay and limestone enhances ______.

Answer 15

fruit flavours

Question 16

Soil with pebble enhances ______________.

Answer 16

minerally and smoky aromas

Question 17

Soil with sand and silt enhances ______.

Answer 17

sweetness

Question 18

Tertiary aromas are made up of spices, ….

Answer 18

tobacco, toasted, mushrooms, truffle, leather, balsamic and varnish.

Question 19

Intensity and complexity of aromas from oak depend on

Answer 19

*Cask capacity
*Degree of toastiness
*Passage - 1st/2nd/3rd
*Ageing length