d) Quantities in Wine

Question 1

What compound gives aroma descriptors of green capsicum and tomato leaf? What are the typical levels in wine?

Answer 1

Isobutyl-methoxypyrazine (IBMP).
5-30 ng/L

Question 2

At what level are methoxypyrazines detectable by humans?

Answer 2

1-2 ng/L

Question 3

What compound gives aroma descriptors of green beans, grass and bell pepper? What are the typical levels in wine?

Answer 3

Isopropyl methoxypyrazines (IPMP).
< 10 ng/L

Question 4

How much SO2 is created by fermentation?

Answer 4

10 mg/L

Question 5

What is the maximum amount of SO2 that can be in a bottle wine before it is required to have a label indicating it contains sulphites?

Answer 5

Any amount greater than 10 mg/L.

Question 6

What is the maximum amount of SO2 allowed in white wine?

Answer 6

210 mg/L

Question 7

What is the maximum amount of SO2 allowed in red wine?

Answer 7

160 mg/L

Question 8

How much deacidifcation is allowed, as expressed by tartaric acid, in Zone A?

Answer 8

-1g to 0 mg/L

Question 9

How much deacidifcation / acidification is allowed, as expressed by tartaric acid, in Zone CI (Bordeaux, Trentino)?

Answer 9

-1 to 2.5 mg/L

Question 10

How much deacidifcation is allowed, as expressed by tartaric acid, in Zone 3IIIb (Southern Italy, Spain)?

Answer 10

0 - 2.5 mg/L

Question 11

How are micro-oxygenation rates measures?

Answer 11

In mg/L

Question 12

During finishing and packaging, what is the recommended amount of free SO2 for white wine?

Answer 12

25-45 mg/L

Question 13

During finishing and packaging, what is the recommended amount of free SO2 for red wine?

Answer 13

3-55 mg/L

Question 14

During finishing and packaging, what is the recommended amount of free SO2 for sweet wine?

Answer 14

30-60 mg/L