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WSET Diploma SH 2018 > Bugs 'n Stuff > Flashcards

Bugs 'n Stuff Flashcards

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1
Q

What 3 compounds might you add to a sluggish ferment to get it going again?

A

Diammonium Phosphate / DAP
Thiamine / Vitamin B
Ammonium Sulphate

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2
Q

What is Gelatin used for in the fining process?

A

Reduces astringency and off-tastes.

Can reduce harsh tannins in red wines

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3
Q

What is the Oxidative Enzyme found in healthy grapes?

A

Tyrosinase

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4
Q

What is Calcium Carbonate used for?

A

Reducing levels of Tartaric acid

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5
Q

What are Kloeckera, Hanseniaspora, Candida and Metschinikowia?

A

Native yeasts found in grape musts from yeasts on the grape’s bloom

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6
Q

What are Halo-anisoles responsible for?

A

Compounds that can cause negative musty smells in wine incl. Cork Taint

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7
Q

What is Geraniol?

How can be prevented?

A

Compound resulting from Lactic Acid metabolising Sorbic Acid giving aromas of Geraniums.
Add SO2 in combination with Sorbic Acid

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8
Q

What use is Carbon in the fining process?

What is a disadvantage of using?

A

Removes off-odours and colour

Fairly non selective

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9
Q

What are the volatile compounds that give floral aromas to aromatic grape varieties?

A

Terpenes

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10
Q

What is the ester caused by struggling yeasts usually caused by very cold ferments?
What is the aroma effect?

A

Ethyl acetate

Smells of pear drop / banana

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11
Q

What does a vine convert Sucrose into?

A

Glucose and Fructose

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12
Q

What are the aromatic compounds that give herbaceous / vegetal aromas to some grape varieties such as Cab Sav and Sauv Blanc?

A

Pyrazines

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13
Q

What is the VA responsible for wines smelling of vinegar, nail polish remover?

A

Acetic acid

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14
Q

What are Leuconostoc Oenos, Lactobacillus and Pediococcus and what is their purpose?

A

Bacteria that cause Malolactic fermentation

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15
Q

What is Potassium Bitartrate?

A

Tartrate crystals; easier to remove than Calcium Tartrate

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16
Q

What is Oidium Tuckeri / Unicular Necator?

A

The fungi responsible for Powdery mildew

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17
Q

What is sometimes used in addition to Sulphur Dioxide?

Why can’t it be used on its own?

A

Ascorbic acid / Vitamin C

Is an antioxidant but has no antiseptic properties

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18
Q

What are Benzoic and Cinnamic acids?

A

Non flavonoid phenolic compounds

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19
Q

What are Mannoproteins?

What are they thought to do?

A

By-product of yeast autolysis

Thought to prevent tartrate crystallisation and soften tannins

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20
Q

What are the oxidising enzymes found in i) grey Rot affected fruit and ii) Healthy fruit?

A

i) Laccase

ii) Tyrosinase

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21
Q

Which bacteria causes Pierce’s disease?

A

Xylella Fastidiosa

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22
Q

What is Xylella Fastidiosa?

A

Vineyard bacteria that causes Pierce’s Disease

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23
Q

What is Casein and where it used?

A

Principle milk protein
Used in fining, mainly white wines, to remove excess colours or oxidative taints.
Usually used with Tannin

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24
Q

What is the compound that is a by-product of oxidation that smells of browning cut apples?

A

Acetaldehyde

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25
Q

What is Potassium Bicarbonate used for?

A

Used before fermentation to reduce Tartaric Acid

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26
Q

The yeast genus primarily responsible for alcoholic fermentation?

A

Saccharomyces Cervisiae

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27
Q

What is the ‘green apple’ acid is found naturally in grapes and sometimes used for acidification?

A

Malic acid

28
Q

What is Resveratrol?

Good or bad?

A

A non flavonoid phenolic compound

Considered to contribute to health benefits of moderate consumption of red wine

29
Q

What is the by-product of alcoholic fermentation that gives wine mouthfeel, texture and smoothness?

A

Glycerol / Glycerine

30
Q

Which is the sugar produced by the grapevine by inverting Sucrose that is preferred by yeasts?

A

Glucose

31
Q

What is the preferred fining agent to remove astringent ‘green’ tannins particularly in fine wines?

A

Egg albumen

32
Q

What does the fungus Botrytis Cinerea cause?

A

Noble Rot or Grey Rot if not managed

33
Q

Which is the sugar produced by the grapevine by inverting Sucrose that is LESS preferred by yeasts?

A

Fructose

34
Q

Which acid is found naturally in grapes and commonly used for acidification?

A

Tartaric acid

35
Q

What is the acid created by MLF?

A

Lactic acid

36
Q

Once Indigenous yeasts die out what takes over fermentation?

A

Saccharomyces Cervisiae

37
Q

What spreads Xylella Fastidiosa?

A

The vector Glassy-winged sharpshooters

38
Q

At what abv to indigenous yeasts mostly die out?

A

~4% abv

39
Q

What is the lactone that smells of cumin, maple, walnut and often found in oxidative and mature wines?

A

Sotolon

40
Q

What are the flavonoid phenolic compounds responsible for giving colour to wine?

A

Anthocyanins

41
Q

What is the compound responsible for the smell of rotten eggs / drains and what process usually causes it?

A

Hydrogen Sulphide

Reductive winemaking

42
Q

Which is the sugar produced by photosynthesis?

A

Sucrose

43
Q

What are the flavonoid phenolic compounds that are the building block for tannins?

A

Catechins

44
Q

What fungus causes Powdery Mildew?

A

Oidium (tuckeri) / (Unicula necator)

45
Q

What is Bentonite, why is it used in the fining process and what are two potential drawbacks of using?

A

Montmorillonite Clay
Used for removing proteins
Non selective and throws large qty of lees

46
Q

Which 4 fining agents MUST be avoided for a wine to be labelled Vegan?

A

Isinglass, Casein, Albumen and Gelatin

47
Q

What are the acronyms for the 3 Halo-anisoles responsible for Cork Taint?

A

TCA, TBA, TeCA

48
Q

Why might Tannin be added to wine?

A

Prevents and treats over fining

Also aids precipitation of excess proteins

49
Q

What is Plasmopara Viticola?

A

The fungus responsible for Downy Mildew

50
Q

What is Calcium Tartrate?

A

Tartrate crystals, harder to remove than Potassium Bitartrate

51
Q

What is the Oxidative Enzyme found in Grey Rot affected fruit?

A

Laccase

52
Q

What is the terpene responsible for giving Syrah its aroma like Black pepper?

A

Rotundone

53
Q

What are the encompassing terms for the pungent sulphur compounds caused by reduction that give aromas of onion, cabbage?

A

Thiols, mercaptans

54
Q

What is the ‘fault’ that causes a wine to smell of sweaty horse or sticking plaster?

A

Brettanomyces

55
Q

What is PVPP used for?

A

Synthetic polymer, reduces bitterness and browning in wines esp. white wines.
Can be used to soften excessively tannic red wines

56
Q

What is Acidex?

A

A double salt

A mix of Calcium Carbonate and Calcium tertrate-malate used to reduce levels of both Tartaric and Malic acid

57
Q

What is Phomopsis Viticola?

A

The fungus that causes Phomopsis, sometimes called Excoriose

58
Q

Why is Isinglass used in the fining process?

A

Removes phenolics and can improve clarity of white wines.

59
Q

What are 4-ethyl-phenol (4-EP) and 4-ethylguaiacol (4-EG)?

A

Volatile phenols caused by spoilage yeast Brettanomyces

60
Q

Why might Silica Sol be used in fining?

A

Used in association with Isinglass or Gelatin to remove proteins, Silica Sol aids flocculation

61
Q

What is the umbrella term for flavonoid and non flavonoid compounds?

A

Polyphenols also Phenolic compounds, Polyphenolics

62
Q

What is TDN (1, 1, 6-trimethyl-1, 2, dihydronathalene) responsible for?

A

Giving petrol, kerosene like aromas in wines such as old Riesling

63
Q

What is the alcohol created by the anaerobic metabolism of yeast?

A

Ethyl alcohol / Ethanol

64
Q

What is the compound, normally resulting from MLF that gives buttery aromas?

A

Diacetyl

65
Q

What is Eutypa Lata?

A

The fungal disease called Eutypa Dieback

WSET Diploma SH 2018 (33 decks)

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