Vinivulture & Vinification

Question 1

4 Chemical contributors to wine aromas and tastes

Answer 1

• Terpenes: Found in grape skins, contribute to floral and citrus aromas.
• Esters: Contribute to fruity aromas.
• Thiols: Responsible for tropical fruit aromas, especially in Sauvignon Blanc.
• Pyrazines: Found in Cabernet Sauvignon and Merlot, contribute to herbaceous and green bell pepper aromas.

Question 2

3 chemical components of acidity

Answer 2

Tartaric Acid: Predominant in grapes, contributes to a wine’s acidity.
• Malic Acid: Common in cool-climate grapes, provides crispness.
• Lactic Acid: Can be introduced during malolactic fermentation, imparting a softer acidity.

Question 3

2 chemical components of tannin

Answer 3

Polyphenols (Flavonoids and Tannins): Found in grape skins, seeds, and stems. Contribute to a wine’s structure and astringency.
• Ellagic Acid: Part of the tannin structure in red wines.

Question 4

3 chemical components ofj Aging and oak influence

Answer 4

Lignins and Vanillin: Found in oak barrels, impart vanilla and sometimes smoky aromas.
• Eugenol: Found in oak, contributes to spicy notes.
• Isoamyl Acetate: Can be produced during fermentation in oak barrels, contributing to fruity aromas.