Chapter 11 - Wine Components

Question 1

Wine is made up of what % water? What’s the % dependent on? Why is it important?

Answer 1

85% - depending on abv, level of RS, etc

Important for the way a wine flows

Question 2

Main alcohol and its contribution

Answer 2

Ethanol

Sense of sweetness, bitterness, oral warmth, fullness in body and mouthfeel

Question 3

Ethanol and Acetic acid bacteria reaction and faults

Answer 3

Ethanol –(acetic acid bacteria & O2) –> Acetic Acid - vinegar smell

Acetic Acid –(acetic acid bacteria & O2) –> Ethyl Acetate - nail polish remover aroma

Question 4

Total acidity

Answer 4

Most common measurement of acidity

Sum of all the acids but usually result is expressed as g/L of tartaric acid (or sulfuric acid in France)

Question 5

Effects of a low pH (in general)

Answer 5

Increased microbiological stability
Increased effectiveness of SO2
Gives red win a bright red color
Enhances wine’s ability to age

Question 6

What does acidity contribute?

Answer 6

Structure
Refreshing
Make a wine appear leaner
If too much, wine tastes tarte. If too little, wine tastes flabby

Question 7

The perception of acidity and dryness is not correlated just to the level of acidity in the wine but to the balance of acidity and RS. It is also impacted by the sugar level. Ie. Some German Rieslings can seem dry even though they have a significant level of residual sugar becsue of the elevated level of acidity

Question 8

Aromatics from Grapes

Answer 8

Methoxypyrazines - grassy green pepper aroma in SB

Rotundone - pepper aroma in Syrah and Gruner

Question 9

Aromatics created by fermentation due to the presence of aroma precursors

Answer 9

Thiols - 4MMP gives box tree aroma of SB

Tarpenes - linalool gives Muscat its grapey flavor

Question 10

Aromatics that originate from fermentaiton and its by-products

Answer 10

*Do not originate from the grapes. Created from fermentation and its by-products (like lees)

1. Esters - created by the reaction of crtain acids and alochols
   Created thru yeast action in fermentation
   Fresh, fruity aromas, esp white wines
   Ie. Isoamyl acetate - gives banana aroma when in high concentration
   Ie. Ethyl acetate - nail polish remover aroma
2. Acetaldehyde - oxidation of ethanol. AKA ethanal
   Masks fresh fruit aromas and has a stale smell
3. Diacetyl - produced esp during MLF but also during fermentation. Buttery aroma
4. reductive sulfur compounds - struck match

Question 11

Aromatics from other sources

Answer 11

1. Vanilin - new oak barrels

2. Eucolyptol - can be volatized from eucalyptus trees by heat and absorbed in the bloom of grapes

Question 12

General amount of RS in dry wines

Answer 12

2-3g/L

Question 13

Avg amount of RS in sauternes

Answer 13

~150g/L for sauternes

Question 14

What does RS contribute to wien?

Answer 14

Sweetness and body

Question 15

Other terms for “Dry” and sugar/acid correspondance

Answer 15

Sec, trocken

Up to 4g/L of RS or not exceeding 9g/L if total acidity is not more than 2g/L below RS

Question 16

Other terms for “medium dry” and sugar/acid level correspondence

Answer 16

Demi-sec, halbtrocken

More than 4g/L and less than 12g/L RS, or up to 18g/L RS as long as total acdiity is not more than 10g below RS

Question 17

Other terms for “medium sweet” and sugar/acid level correspondence

Answer 17

Moelleux, lieblich

More than 12g/L, not exceeing 45g/L RS

Question 18

Other terms for “sweet” and sugar/acid level corresponsdence

Answer 18

At least 45g/L RS

Question 19

Glycerol

Answer 19

3rd most abuncant part of wine after water and alochol (in dry wines)
Derived from sugar in grapes. Esp high in botrytized wines

Contributes smoothness, perception of fullness

Question 20

What are phenolics?

Answer 20

Compounds in skins, stems, and seeds

Ie. Anthocyanin, tannin