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WSET 4 D1 by Sarp Sarac > D1.C11.Wine Components > Flashcards

D1.C11.Wine Components Flashcards

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1
Q

What is the approximate percentage of water in wine?

A

85 %

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2
Q

The percentage of alcohol in wine depends on which factors?

A
  • Alcohol by volume
  • Level of residual sugar
  • Other factors
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3
Q

What is the predominant alcohol in wine?

A

Ethanol

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4
Q

How does ethanol affect the taste of wine?

A
  • Sweetness
  • Bitterness
  • Oral warmth
  • Fullness in body
  • Mouthfeel
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5
Q

What are the effects of alcohol levels of 14.5% and above on the taste of wine?

A
  • Decrease in the volatility of the wine aromas
  • Increase in bitterness
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6
Q

How can the balance be achieved in wines with high alcohol levels?

A

Sufficient fruit concentration

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7
Q

What are the sources of acids in wine?

A
  • Acids coming from the grape itself: Tartaric acid and malic acid
  • Acids produced in fermentation or malolactic conversion: Acetic acid, lactic acid
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8
Q

That is the proportion of malic and tartaric acid to the total acidity?

A

2/3

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9
Q

What happens when acetic acid reacts with alcohol in wine?

A

It becomes ethyl acetate (nail polish remover)

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10
Q

What are the effects of acidity in wine?

A
  • It makes wine refreshing
  • It makes the wine leaner on the palate
  • Excessive acid makes the wine taste tart
  • Lack of acidity makes the wine flabby
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11
Q

Which factor can alter the perception of acidity?

A

Residual sugar

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12
Q

What is the reason of firm acidity in cool climate Chardonnays

A

High levels of malic acid where malolactic conversion has been blocked

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13
Q

Why is total acidity and pH linked but not exactly correlated?

A

Due to the buffering effect of other molecules (e.g. potassium)

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14
Q

How is acidity measured and expressed most commonly?

A
  • Most common measure is total acidity
  • Usually expressed as the equivalent of grams per liter (gr/L) in tartaric acid
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15
Q

What is the typical range of total acidity in wine?

A

5.5-8.5 gr/L

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16
Q

How may the total acidity be expressed in France?

A

As sulfuric acid (the ratio between sulfuric acid and tartaric acid is 1:1.5)

17
Q

What is the typical range of pH in wines?

A

3-4

18
Q

What are the advantages of low pH in a wine?

A
  • Increased microbiological stability
  • Increased effectiveness of SO2
  • Gives red wines a bright red colour
  • Enhances the ability of the wine to age well
19
Q

What are the sources of aromas in wine?

A
  • Aromas from the grapes
  • Aromas created by fermentation due to the presence of aroma precursors in grape must
  • Aromas originating from fermentation and its by-products
  • Aromas from other sources
20
Q

What are the aromas that are found in grapes?

A
  • Methoxypyrazines: Sauvignon Blanc; grassy, green pepper aroma
  • Rotundone: Syrah, Grüner Veltliner; Pepper aroma
21
Q

What are the aromas created by fermentation due to the presence of aroma precursors in grape must?

A
  • Thiols: Example, 4MMP which gives the box tree aromas in Sauvignon Blanc
  • Terpenes: Widely found in wines and giving fruity and floral aromas. Examples such as linalool and geraniol contribute to the grapey aromas/flavours in Muscat
22
Q

What are the aromas originating from fermentation and its by-products?

A
  • Esters:
    + Formed by the reaction of certain acids and alcohols
    + Responsible for many fresh and fruity aromas
    + The most ester is isoamyl acetate which gives aromas of banana when its concentration is high (for example in Beaujolais Nouveau)
    + Another common ester is ethyl acetate
  • Acetaldehyde:
    + Created due to oxidation of alcohol
    + It masks fresh fruit aromas and has a stale smell that is regarded as a fault in most wines
    + It is the distinctive smell of Fino sherry
  • Diacetyl:
    + It is created especially by malolactic conversion
    + Contributes a buttery aroma
  • Reductive sulphur compounds: Aromas can range from struck match, which may be desirable, to rotten eggs, which would be regarded as a fault.
23
Q

What are the wine aromas from other sources

A
  • Vanillin: Derived by ageing wine in new oak barrels
  • Eucalyptol: Can be volatized from eucalyptus trees by heat and absorbed in the waxy layer of the skins of grapes in nearby vines
24
Q

What is the usual amount of residual sugar in dry wines?

A

2-3 gr/L

25
Q

What does residual sugar give to the wine in addition to sweetness?

A

Body

26
Q

Describe the EU classification of sweetness levels in still wines

A
  • Dry/sec/trocken: Up to 4 g/L RS, or not exceeding 9 g/L provided that total acidity expressed as grams of tartaric acid per litre is not more than 2 g below RS content
  • Medium dry/demi-sec/halbtrocken: 4 g/L - 12 g/L RS, or up to 18 g/L provided that the total acidity expressed as grams of tartaric acid per litre is not more than 10 g below the RS content
  • Medium or medium sweet/moelleux/lieblich: 12 g/L - 45g/L
  • Sweet/doux/süss: > 45 g/L
27
Q

What is the third most abundant part of a dry wine after water and alcohol?

A

Glycerol

28
Q

What kinds of wines have higher levels of glycerol?

A
  • Botrytis wines like Tokaji
  • Wines made with carbonic maceration like Beaujolais
29
Q

How does glycerol contribute to the taste of the wine?

A
  • Smoother texture
  • Perception of fullness
  • Slightly sweet taste
30
Q

Phenolics are made up of which compounds in wine?

A
  • Anthrocyanins
  • Tannins
31
Q

How can the perception of tannins be influenced by other compounds in wine?

A
  • Residual sugar make tannins seem softer
  • High acidity make tannins appear more astirngent

WSET 4 D1 by Sarp Sarac (19 decks)

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