Understanding wine Flashcards
Wine Components
- Water
- Alcohol
- Acids
- Sugar (sweetness)
- Anthocyanins
- Tannins
- Phenols
- Grape solids
- Sulfites
- Undesirable elements
Normal range for Table Wines
7-14.5%
Alcohol
- It affects: body, mouth-feel and storage life.
* Too much = “HOT” and a burning sensation.
Alcohol in light, medium, and full bodied wines
- Light bodied wines 7-10% (cool climate)
- Medium bodied wines 10-12% (cool to moderate climate)
- Full bodied 12.5+% (warm to hot climates)
Grape Sugar Yields Alcohol
- The amount of sugar (potential alcohol) depends on ripeness of the grapes at harvest
- Measured in Degrees Brix
- White grapes generally are 21 –24 Brix producing 11 to 13% alcohol if fermented dry.
- Red grapes harvested at 22 to 26 Brix producing 12 to 14% alcohol
CHAPTALIZATION
the addition of sugar to the grape must to boost the
natural sugar level and therefore potential alcohol level in the finished wine
•A common practice in cool growing regions
Thin Body
- Water makes up 85% or more of table wines
* Dilutes all other components –this can be both beneficial and detrimental
Organic Acids
•Tartaric •Malic •Lactic •Citric They contribute to crispness, structure and balance.
Levels of acidity affect taste
- Low acidity – Flabby, flat
- Correct acidity – Crisp, fresh, lively
- Excess acidity – Green, harsh, sour
Malolactic Fermentation:
High levels of Malic acid can be converted to a softer Lactic acid through a secondary fermentation
•This also produces by-products:
- Glycerol contributes to fatness
- Diacetyl – buttery flavors
Acidification
– the addition of acid (usually Tartaric) to the finished wine. •This is sometimes done in hot climates where the natural acidity in the grapes is low
AMELIORATION
The addition of water and sugar to the grape must to dilute acidity and boost the alcohol in the finished wine
•A practice used in New York State’s cooler wine regions
Residual Sugar
Balances high acidity
Wines with less than ___% sugar are technically dry
.4%
Wines with high acidity
Can appear dry to the taste even though they have residual sugar.
Smell/Taste:
- Oxidized
- Maderized
- Color changing
Wine Aromas vs Wine Bouquet
Wine’s aromas referring to the fragrance associated with the grape variety
Wine’s bouquet - tertiary aroma - post fermentation
Components from the Grape Skin
Anthocyanin – provides the color in red wine
Tannin – provides structure and aging potential. Can cause a mouth drying sensation and bitterness
•RESVERETROL – antioxidant in wine believed to be effective in lowering cholesterol levels
How We Evaluate Wine: Appearance The Color of Red Wine as It Ages
Young Immature – Purple Red •Youthful – Ruby-Garnet Red •Mature - Brick Red (rusty edges) •Declining –Tawny (brown edges) •Usually over the hill – Brown (muddy) •Red wines lose color as they age
Reasons to Send the Wine Back!
Defective Odors
1. Sulfur Dioxide - Stinging sensation (in the nasal passage) 2. Hydrogen Sulfide - Rotten eggs 3. Mercaptans - Essence of skunk and rotting cabbage 4. Oxidized - Bland 5. Maderized - Cooked; Sherry-like with nutty flavors 6. Corked (TCA) - Musty, moldy 7. Dekkera - Horse 8. Sorbate - Bubblegum 9. Pediococcus - dirty socks
How to indicate defective odors?
Fill level or Ullage as an indicator of condition
Smell
Volatile Acidity
•Acetobacter produces Acetic Acid
•Acetobacter can also produce Ethyl Acetate aromas which are similar to nail polish remover. YUM!
Aroma vs Bouquet
•Aroma– the fragrance associated with the grape variety
•Bouquet– fragrances developed in the wine making and aging process
•With bottle age the bouquet changes
•Wood influence –vanilla, toasty, smoky, spice, butter, coconut
•The bouquet is influenced by esters formed during fermentation and developed during barrel and bottle
aging.
Appearance:
- Brilliant
- Clear
- Dull
- Cloudy
- Precipitated
