Wine Composition and chemistry

Question 1

Compounds that give red wine it’s color, range from blue, purple to red. Red tends to indicate more acidity and more ___________

Answer 1

Anthocyanins

Question 2

The compound that gives white wine it’s color

Answer 2

Flavonols; more sun exposure = more golden; cooler = “whiter” wine

Question 3

Compounds found in seeds, skins, stems, and oak

Answer 3

Tannins; creating bitter astringent textural sensation; preserves wines

Question 4

Vanillin

Answer 4

Aromatic phenolic compound in oak that imparts a vanilla scent to barrel aged wines. Same compound found in vanilla beans.

Question 5

Why do red wines tend to be higher in resveratol?

Answer 5

Compounds found primarily in skins, seeds and therefore impart more based on skin fermentation.

Question 6

Sherry and Madeira are made using a technique that encourages the formation of….

Answer 6

Aldehydes; wines can become oxidized if exposed to too much oxygen or heat. Acetaldehyde gives fino sherries their distinctive aroma.

Question 7

Esters are molecules that result from the joining of _________ & ___________.

Answer 7

Alcohol and Acid; in right balance this creates often a fruity, flowery aromas however in high concentration it will give off a faulty smell of varnish, nail polish remover or glue.

Common ester is ethyl acetate

Question 8

Why do wine makers often add sulfur during the wine making process

Answer 8

One reason is to absorb any oxygen to avoid oxidation. Another reason is stabilize the wine avoid bacterial issues. Also sulfites are a natural byproduct of fermentation. Must label if more than 10 parts by million in US

Question 9

Teinturier

Answer 9

Means red flesh and red skin - Alicante bouschet. Was widely planted still planted today and in Spain known as Garnacha Tintorera