Module 3 Flashcards
Pyrazines
Chemical compound
Smells and tastes like vegetal notes like green bell pepper, asparagus, cut grass
Cabernet family of grapes including Cabernet Sauvignon, Cabernet Franc, Sauvignon Blanc, Bordeaux varieties.
Chinon from Cabernet Franc in the Loire Valley, right bank Bordeaux from St Emilion, and Carmenere from Chile display levels of pyrazines
Terpenes
Intense aromatic compounds with floral and sweet citrus notes.
Wines with medium terpenes are Albariño (with bitterness and orange) and Riesling (with TDN and/or botrytis)
Wines with medium terpenes and high alcohol are Viognier (medium or medium-minus acidity) and Torrontes (medium-plus acidity).
Wines with high terpenes are Gewurztraminer (less acidity and high alcohol) and Muscat (elevates acidity and less alcohol)
Phenolic bitterness
Phenolic Bitterness in certain white wines is derived from skin contact and should not be confused with oak tannin.
Wines with phenolic bitterness and high aromatics and medium alcohol include Albariño and Gruner Veltliner.
Wines with high aromatics and high alcohol include Viognier and Gewurztraminer.
Wines with phenolic bitterness and medium aromatics include Italian Pinot Grigio and Alsace Pinot Gris.
Rotundone
Rotundone is a chemical compound called sesquiterpene that accumulates in grape skins, increasing in concentration between veraison and harvest.
Rotundone accounts for the peppery aroma found in certain white and red grapes.
White wines displaying this peppery quality include Gruner Veltliner.
Red wines displaying this peppery quality is found in Syrah. Old world wines from St Joseph/Crowe’s-Hermitage as well as Cote-Route, Cornas, and Hermitage will commonly display rotundone. In the New World, Syrah/Shiraz from California and Australia.
New Oak
New oak signatures occur when oak aging imparts a wide range of aromas and flavours including vanilla, baking spices, chocolate, coconut, dill, smoke, toast, coffee, tea, and more.
Lactone esters account for many of these oak indicators.
Botrytis
Botrytis mold is responsible for many of the worlds greatest dessert wines including Sauternes, Hungarian Tokaji, and Teockenbeerenauslese from Germany and Austria.
Botrytis influence on wine smells and tastes like honey/honeysuckle, ripe/overripe stone fruits, marmalade, toffee, ginger and button mushrooms.
Can also be found in non dessert wines such as Alsace Pinot Gris, Riesling, Loire Valley Chenin Blanc, German Grosses Gewachs Riesling.
Diacetyl
Diacetyl is a byproduct of malolactic fermentation/conversion responsible for the butter/cream/dairy notes in Chardonnay.
Lees Contact
Lees Contact involves aromas and flavours resulting from contact with fine lees after primary or secondary fermentation.
Lees contact and batonnage, or stirring often the lees, are commonly used white wine making techniques.
The gradual breakdown of lees left over fe fermentation is called “autolysis” and adds a richness and creaminess to the texture of wine as well as aromas and flavours of yeast, brioche, bread dough, and toast.
Chardonnay, Muscadet, Pinot Grigio and dry Rieslings.
Sparkling such as Champagne and Cava.
TDN
TDN is the source of the petrol or kerosene in Riesling.
TDN is a chemical compound.
Raisination
Raisination describes wines displaying raisinsated fruit characteristics can originate from a number of different sources including grape varieties that ripen Unevenly, wine made from overripe grapes or wine made from dried grapes.
New World red wines: Zinfandel and Syrah/Shiraz.
Elevated alcohol levels and relatively lower natural acidity. Often harvested late into the season.
Old World red wines: Italian red wines such as Recioto, della Valpolicella Amarone.
Stem Inclusion
Stem Inclusion during fermentation is a common practice in red wine making in Burgundy and Beaujolais. In Beaujolais the practice of stem inclusion is the result of fermenting whole clusters of grapes via carbonic and semi-carbonic mace ration.
Aromas and flavours from stem inclusion include green notes and flavours, ranging from camphor and various mints to green chili pepper to asparagus and green beans.
Carbonic Maceration
Carbonic maceration isn’t a winemaking technique associated with wines from Beaujolais.
The intent is to extract maximum color and fruit from the grapes without excessive tannins.
Wines with carbonic maceration offer overtly fruity aromas and flavors and are often described as candies or artificial.
Jolly rancher candy and bananas are descriptors.
Tend to display green, steamy notes.
Volatile Acidity
Volatile Acidity, or VA, is a byproduct of fermentation and therefore present in all wines in trace amounts.
Detectable acetic acid is usually considered a slaw.
In classic old world red wines, Barolo and Rioja, huger levels of VA are acceptable and an aspect of that wine style.
VA can smell like sharp nail police remover in higher levels or like fruity-smelling raspberry, passion fruit or cherry in lower levels.
Brett
Brettanomyces is a yeast that originated in vineyard souls.
Brett or it’s cousin Dekkera can be found in the winery environment.
Smells like earth, leather, barnyard, animals, fecal and medicinal.
