Wine 1

Question 1

frapatto

Answer 1

Is a light-bodied red grape widely grown on the southeastern coast of Sicily. Cherry-colored, aromatic and low in tannins, varietal Frappato wines are light bodied and slightly reminiscent of good Beaujolais. However, Frappato is found in more blended wines than varietal examples, and this is where the variety really shines.

Question 2

light-bodied

Answer 2

Full-bodied wines are big and powerful.

Question 3

body

Answer 3

describes the texture or weight of a wine in the mouth. This comes from a combination of elements, including alcohol, extract, glycerol, and acid

Question 4

glycerol

Answer 4

a sweet syrupy hygroscopic trihydroxy alcohol C3H8O3 usually obtained by the saponification of fats.

Glycerol is synthesized from glucose within yeast cells during fermentation. Glucose is converted to glyceraldehyde-3-phosphate and dihydroxyaceotone phosphate. Most of the dihydroxyaceotone phosphate then converts to glyceraldehyde-3-phosphate, which eventually produces ethanol, and the remainder converts to glycerol. That makes glycerol the third-largest fermentation product after ethanol and carbon dioxide—but it’s a very distant third, a tiny fraction of the ethanol production. Studies suggest that the normal level of glycerol production is below or just at the threshold of sensory perception.

Question 5

saponification

Answer 5

convert (any ester) into an alcohol and a metal salt by alkaline hydrolysis.

Question 6

ester

Answer 6

an organic compound made by replacing the hydrogen of an acid by an alkyl or other organic group. Many naturally occurring fats and essential oils are esters of fatty acids.

Question 7

alkyl

Answer 7

of or denoting a hydrocarbon radical derived from an alkane by removal of a hydrogen atom.

Question 8

alkane

Answer 8

any of the series of saturated hydrocarbons including methane, ethane, propane, and higher members.
[Alkanes have the general formula: C nH 2n+2.]

Question 9

hydrocarbon

Answer 9

a compound of hydrogen and carbon, such as any of those that are the chief components of petroleum and natural gas.

Question 10

hydrolisis

Answer 10

the chemical breakdown of a compound due to reaction with water.

Question 11

light-bodied

Answer 11

wines that are more delicate and lean.

Question 12

medium-bodied

Answer 12

Medium-bodied wines fall somewhere in between.

Question 13

tanins

Answer 13

Tannins are naturally occurring compounds that exist inside grape skins, seeds and stems. The scientific word for these compounds is polyphenols. Polyphenols release from the skins, seeds and stems when they soak in the grape juice just after the grapes have been pressed and are what give certain wines, such as Cabernet Sauvignon, their characteristic dryness or astringency.

You experience the effect of tannins any time you drink a wine that creates a drying sensation in your mouth. Depending on how dry your mouth feels, you can determine whether a wine is high or low in tannins. We say a wine that is high in tannins is tannic.