Wine Components

Question 1

Ethanol

Answer 1

Formed during the fermentation and is the predominant alchohol in wine. Slight sweet smell. Contributes to sweetness, bitterness and oral warmth.

Question 2

Volatile Acidity

Answer 2

Mainly refers to acetic acid (vinegar smell) although some other compounds can contribute. It is in all wines, generally low concentrations and only is a fault when in excess.

Question 3

Total Acidity

Answer 3

Contributes to structure of wine makes wine refreshing and should be in balance with the fruit concentration and if present residual sugar. Higher acid makes wine appear leaner. Too much makes wine tart. Too little makes wine flabby.

Question 4

Methoxyprazines

Answer 4

Occurs in Sauvignon blanc and give grassy, green pepper aroma.

Question 5

Rotundone

Answer 5

Aromatic compound and Occurs in Syrah and Gruner v and gives pepper aroma.

Question 6

Aroma Precursors

Answer 6

Compounds that are not in themselves aromatic but become aromatic during fermentation.

Question 7

Malic Acid

Answer 7

Gives wine a firm acidity.

Question 8

Thiols

Answer 8

Aroma precursor that are generally released during fermentation. 4MMP is a thiol that gives box tree aromas in Sauvignon blanc.

Question 9

Terpenes

Answer 9

Aroma precursor compound that gives floral and fruity aromas. Lina oil and geraniol contribute to the grapes aromas/flavored in muscat.

Question 10

Esters

Answer 10

Compound that are formed by the reaction of certain acids and alcohols. Most are created through the action of yeasts in the fermentation process. Responsible for many fresh and fruity aromas which are essential for young wines.

Question 11

Acetaldehyde

Answer 11

Aroma from fermentation. Occurs in wines due to the oxidation of ethanol. Masks fruity flavors and has stale smell and seen as a fault. Important smell for sherry.

Question 12

Diacetyl

Answer 12

Aroma from fermentation. Is produced during fermentation and during malo conversion. Contributes a buttery aroma.

Question 13

Vanillin

Answer 13

Gives aromas of vanilla by aging in new oak barrels.

Question 14

Eucalyptol

Answer 14

Can be volatized from eucalyptus trees by heat and absorbed in the waxy layer of the skins of grapes in nearby wines.

Question 15

Residual sugar

Answer 15

Dry/sec/tricked - 4g not to exceed 9
Medium dry/ demi sex/ halvtrocken - 4 - 12
Medium or medium sweet/moelleux/lieblich - 12-45
Sweet/Doux/suds - at least 45

Question 16

Glycerol

Answer 16

Third most abundant part of wine after water and alchohol. Derived from sugars in grapes. Higher levels from botrytis affective grapes. Contributes to smoothness to texture. And fullness of body. Slight sweet taste.

Question 17

Phenolics

Answer 17

Compound that occurs from skin, stems and seeds. Include both antocyanins and tannins.