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A Master 2.0: You've got This!!! > Science of Tasting > Flashcards

Science of Tasting Flashcards

1
Q

Five different anthocyanins in vinifera

A

Cyanidin
Petunidin
Delphinidin
Peonidin
Malvidin

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2
Q

Pinot Noir lacks the ability to form this kind of anthocyanin

A

Acylated anthocyanin

(hence the light color)

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3
Q

These two compounds are responsible for cork taint

A

TCA: 2, 4, 6 trichloroanisole
TBA: 2,4, 6 Tribromoanisole

Both haloanisoles

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4
Q

Where is Brettanomyces native?

A

Senne Valley of Belgium

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5
Q

Three spoilage compounds associated with Brett

A

4-EP (band aid)
4-EG (clove and medicinal)
4-EC (sweaty, horsy)

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6
Q

These two species are responsible for production of acetic acid during and after fermentation

A

Cluconobacter oxydans
Acetobacter aceti

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7
Q

Max acetic acid level for red wine in the US

A

1.40 g/l
1.7 if brix at harvest is 28 or higher

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8
Q

What is ethyl acetate?

A

Esther of acetic acid and ethanol

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9
Q

What is “low redox potential”

A

Wine favors reduction over oxidation, and volatile sulfur compounds like thiols and thioethers are more likely to appear

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10
Q

What is cysteine

A

A sulfur containing amino acid that generates Hydrogen sulfide

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11
Q

What causes rotten cabbage, burnt match smell

A

Methyl mercaptan

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12
Q

What causes onion and rubber odors

A

Ethyl mercaptan

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13
Q

Most common thioether (cabbage, rubber)

A

Dimethyl sulfide

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14
Q

Examples of Thiols

A

4MMP (CS and SB grapes)
3MHA and 3MH (SB Marlborough)
2FM (Furfural, from oak and barrel aging, but also in Champagne)

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15
Q

This aromatic compound gives roses its scent

A

Beta-damascenone

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16
Q

These men challenged the importance of Beta damascenone as an impact compound in red wine in 2007

A

Benedicte Pineau, Denis Dobourdieu

17
Q

Beta Ionone and Alpha-ionone have aromas of this

A

Floral, like violets and raspberries

18
Q

Vitispirane is this

A

A norisoprenoid that smells like crysanthemums, eucalyptus and camphor. Accumulates during bottle aging. Signature of Tawny Port

19
Q

These things impact TDN in riesling grapes

A

Water stress
nitrogen deficiency
selection of yeast strain
clone

20
Q

Isoamyl Acetate

A

Yeasts produce during fermentation
Banana pear drop, bubblegum
Beaujolais

21
Q

Lactones

A

Usually product of winemaking processes like fermentation or oak
Sotolon: maple syrup, fenugreek (vin jaune, madeira, sherry)
Whisky Lactone: cis-3-methyl-4-octanolide (3S, 4S) wines aged in new oak. Cocomut

22
Q

Dimethyl Sulfide

A

thioesters: Cabbage and shrimp
lower concentration: corn, black olive, truffle. older Champagne and Chardonnay

23
Q

Riesling can smell like this:

A

Red cherry, black currant

24
Q

Two principal oak lactones

A

Cis Lactones (american oak, whisky lactones)
Trans Lactones

25
Q

What is quercotriterpenoside?

A

released from wood into wine during new oak aging, sweet impression

26
Q

What is a Maillard reaction

A

reaction between sugars and amino acids that present toasty aromas

27
Q

these two acids comprise 90% or more of a wine’s total acidity

A

Tartaric and Malic

28
Q

What is a stronger acid: Tartaric or Malic

A

Tartaric

29
Q

Typical white wine pH range
Typical red wine pH range

A

2.9-3.5 (white)

3.3-3.8 (red)

30
Q

this enzyme breaks down sucrose into glucose and fructose

A

Invertase

31
Q

What is gluconeogenisis

A

conversion of excess malic acid to glucose

32
Q

Grape tannins (phenols) are detected here

A

Front of the mouth

33
Q

These are key non flavonoids in white wines

A

hydroxybenzoic and hydroxycinnamic acids

34
Q

This yeast generated phenol can play a role in bitterness in white wine

A

tyrosol

35
Q

These white grapes all show intense bitterness compounded by higher alcohol levels

A

Marsanne
Viognier
Gewurztraminer

36
Q

High levels of alcohol in wines enhance and supress these characteristics

A

Enhance: Sweetness and bitterness
Supress: acid and astringency

37
Q

What is the scientific name for sugar alcohol, or glycerol

A

polyol

38
Q

Gruner shows distinct bitterness: t/f

A

TRUE

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