Wine aromas

Question 1

Four main classes of aromas

Answer 1

1. Varietal aromas: Coming from the specif grape variety.
2. Prefermentative aromas: from originating during grape processing.
3. Fermentative Aromas: Produced by yeast and bacteria during AF and MLF
4. Post fermentative aromas: Transformations that occur during conservation and aging of wines

Question 2

Volatile aroma compounds are found in two main forms, what are they?

Answer 2

Free and bound, most are found in the bound form

Question 3

What are PVT’s and how are they different from FVT’s

Answer 3

PVT’s are Potentially Volatile terpenes. They are different from Free Volatile terpenes in that they are more responsive to viticultural and enological practices

Question 4

5 aromatic precursors

Answer 4

1. Fatty acids
2. nor-isoprenoids
3. Phenolic compounds
4. Glycosylated precursors
5. Sulpur Precursors

Question 5

Blank, Blank and blank are quantitatively dominant in wine aroma and are important in the sensory properties and quality of wine.

Answer 5

Higher alcohols, acids, and esters

Question 6

Small amounts of… contribute positively to wine quality, while excessive amounts may detract from quality

Answer 6

Higher alcohols

Question 7

Blank contribute to wine odour and relative concentrations of blank given an appreciable strong odour

Answer 7

Esters and fatty acids

Question 8

The main compounds responsible for the most intense aromas in S. Blanc wines have been assumed to be blank and blank in the Marlborough region

Answer 8

methoxypyrazines and varietal thiols

Question 9

Wine quality is closely related to…

Answer 9

Microbial ecology of fermentation

Question 10

Yeasts contribute to wine aroma by producing blank with different flavour profiles.

Answer 10

volatile metabolites

Question 11

The aromatic profile of wine has been studied in relation to the amount of…

Answer 11

Assimilable nitrogen available from the yeast present in the must

Question 12

The most important flavour and aroma compounds formed from blank are blank and their associated blank and blank

Answer 12

amino acids, higher alcohols
esters and volatile acids.

Question 13

It has been shown that the varietal aroma character of certain cultivars could be partially explained by the…

Answer 13

amino acid composition of the grape must.

Question 14

Although yeast strains differ greatly in their ability to use nitrogen and amino acids, various studies have shown that…

Answer 14

nitrogen supplementation in the form of assimilable nitrogen and amino acids influences the volatile aroma profile of the wine.

Question 15

Promoted copper concentration caused a significant decrease in the concentration of…

Answer 15

Higher alcohols