Phenolic Compounds Flashcards
Yellow pigments found in white wine
Flavonols
An aromatic compound found in oak barrels
Vanillin
A compound found in wine believed to be beneficial to human health
Resveratrol
One of the most common esters found in wine
Ethyl acetate
The specific component that gives Fino sherries their distinctive aroma
Acetaldehyde
The compounds that give red wine it’s red, blue, or purple hue
Anthocyanins
Better compounds found in the skins, seeds, and stems of grapes
Tannins
Molecules that result from the joining of an acid and an alcohol
Esters
Matter sometimes formed as a result of polymerization
Sediment
A preservative widely used in wine making
Sulfur
Oxidized alcohol is formed when wine is exposed to air
Aldehydes
Promotes the release of the wines aromatic compounds
Carbon dioxide
Red wines that are highly acidic tend to appear more blue in color, whereas low acid red wines appear more red. True or false
False, high acid = red
Low acid = blue
Tannins can create a textural, drying sensation on the palate. True or false
True
Madeira is an example of a wine that is produced in such a way that oxidation is encouraged and expected
True, maderization
Flavonols increase in white grapes with increased exposure to sunlight. True or false
True
The aromatic compound vanilla, found in vanilla beans, is not found anywhere else in nature. True or false
False, oak
The phenolic compounds of a grape are concentrated primarily in its skins and seeds. True or false
True
Ethyl acetate in parts in aroma similar to nail polish remover or glue at very low concentrations, whereas higher concentrations it tends to smell of dried rose petals or perfume. True or false
False. Ethyl acetate is an ester. And at very high concentrations it smells like nail polish remover.
Esther’s represent the largest group of odiferous compounds found in wine. True or false
True
wines with greater than two parts per million of sulfur dioxide are required to display the contain sulfites warning on the label. True or false
False, it is 10 parts per million not two.
normal fermentation does not produce enough carbon dioxide to make a difference in the flavor profile of a typical table wine. True or false
True
