Chapter 11: Components of Wine

Question 1

Acetaldehyde (ethanal)

Answer 1

Occurs in wines due to oxydation of alchol; stale smell regarded as a fault (not for Fino Sherry)

Question 2

Acetobacter

Answer 2

Turns alcohol to acetic acid (vinegar)

Question 3

Anthocyanins

Answer 3

Colour pigments responsible for the red colour, and sometimes blue tints, or red and rosé wines and tannins

Question 4

Diacetyl

Answer 4

Produced during fermentation, especially during malo/con; buttery aroma

Question 5

Esters

Answer 5

Compounds formed by the reaction of certain acids and alchols; created mainly by yeast action during fermentation; fresh and fruit aromas - essential for young wines

Question 6

Ethyl acetate

Answer 6

Acetic acid reacts with alchol; nail polish remover

Question 7

Isoamyl Acetate

Answer 7

Banana aromas in high concentations (Beaujolais Nouveau); this ester gives most of the fruitiness in WW

Question 8

Rotundone

Answer 8

Compound in varietals like Syrah and Gruner that gives a pepper aroma

Question 9

Terpenes

Answer 9

Category of aroma compounds released during fermentation found widely; fruity, floral aromas; examples such as linalool and geraniol give grapey aromas in Muscat

Question 10

Thiols

Answer 10

Category of aroma compounds released during fermentation; 4MMP gives box tree aromas to SB

Question 11

Total acidity

Answer 11

Sum of all acids in a wine; expressed in g/l in tartaric acid

Question 12

Volatile acidity

Answer 12

Refers to acetic acid