Describing Aroma and Flavour

Question 1

Three sub-headings for ‘Describing aroma and flavour’?

Answer 1

1. Primary aromas and flavours - the aromas and flavours of the grape and alcoholic fermentation
2. Secondary aromas and flavours - the aromas and flavours of post-fermentation winemaking
3. Tertiary aromas and flavours - the aromas and flavours of maturation

Question 2

Twelve sub-headings for ‘Primary aromas and flavours’?

Answer 2

1. Floral
2. Green fruit
3. Citrus fruit
4. Stone fruit
5. Tropical fruit
6. Red fruit
7. Black fruit
8. Herbaceous
9. Herbal
10. Spice
11. Fruit ripeness
12. Other

Question 3

Option for ‘Floral’ (6)?

Answer 3

1. Blossom
2. Elderflower
3. Honeysuckle
4. Jasmine
5. Rose
6. Violet

Question 4

Options for ‘Green fruit’ (4)?

Answer 4

1. Apple
2. Pear
3. Gooseberry
4. Grape

Question 5

Options for ‘Citrus fruit’ (4)?

Answer 5

1. Grapefruit
2. Lemon
3. Lime
4. Orange

Question 6

Options for ‘Stone fruit’ (3)?

Answer 6

1. Peach
2. Apricot
3. Nectarine

Question 7

Options for ‘Tropical fruit’ (6)?

Answer 7

1. Banana
2. Lychee
3. Mango
4. Melon
5. Passion fruit
6. Pineapple

Question 8

Options for ‘Red fruit’ (6)?

Answer 8

1. Redcurrant
2. Cranberry
3. Raspberry
4. Strawberry
5. Red cherry
6. Red plum

Question 9

Options for ‘Black fruit’ (5)?

Answer 9

1. Blackcurrant
2. Blackberry
3. Blueberry
4. Black cherry
5. Black plum

Question 10

Options for ‘Herbaceous’ (4)?

Answer 10

1. Green bell pepper (capsicum)
2. Grass
3. Tomato leaf
4. Asparagus

Question 11

Options for ‘Herbal’ (5)?

Answer 11

1. Eucalyptus
2. Mint
3. Fennel
4. Dill
5. Dried herbs e.g. thyme, oregano

Question 12

Options for ‘Spice’ (3)?

Answer 12

1. Black/white pepper
2. Liquorice
3. Cinnamon

Question 13

Options for ‘Fruit ripeness’ (4)?

Answer 13

1. Unripe fruit
2. Ripe fruit
3. Dried fruit
4. Cooked fruit

Question 14

Options for ‘Primary aromas - other’ (3)?

Answer 14

1. Simple
2. Wet stones
3. Candy

Question 15

Three sub-headings for ‘Secondary aromas and flavours’?

Answer 15

1. Yeast (lees, autolysis, flor)
2. Malolactic fermentation
3. Oak

Question 16

Options for ‘Yeast’ (9)?

Answer 16

1. Biscuit/graham crackers
2. Bread
3. Toasted bread
4. Pastry
5. Brioche
6. Bread dough
7. Cheese
8. Yoghurt
9. Acetaldehyde

Question 17

Options for ‘Malolactic conversion’ (3)?

Answer 17

1. Butter
2. Cheese
3. Cream

Question 18

Options for ‘Oak’ (8)?

Answer 18

1. Vanilla
2. Cloves
3. Coconut
4. Cedar
5. Charred wood
6. Smoke
7. Chocolate
8. Coffee

Question 19

Three sub-headings for ‘Tertiary aromas and flavours’?

Answer 19

1. Red wine
2. White wine
3. Deliberately oxidised wines

Question 20

Options for ‘Tertiary - red wine’ (10)?

Answer 20

1. Dried fruit (prune, raisin, fig)
2. Cooked fruit (cooked plum, cooked cherry)
3. Leather
4. Earth
5. Mushroom
6. Meat
7. Tobacco
8. Wet leaves
9. Forest floor
10. Caramel

Question 21

Options for ‘Tertiary - white wine’ (10)?

Answer 21

1. Dried fruit (dried apricot, raisin)
2. Orange marmalade
3. Petrol (gasoline)
4. Cinnamon
5. Ginger
6. Nutmeg
7. Almond
8. Hazelnut
9. Honey
10. Caramel

Question 22

Options for ‘Deliberately oxidised wines’ (6)?

Answer 22

1. Almond
2. Hazelnut
3. Walnut
4. Chocolate
5. Coffee
6. Caramel