Wine Science Flashcards
Oxidase
Enzyme that assists in rapid fermentation
Benefit of regular moderate drinking
Increases level of alcohol dehydrogenase in liver
Increases high-density “good” cholesterol
Lowers low-density cholesterol
Anticoagulant
Relaxing
Good socially
Alcohol dehydrogenase
Enzyme that breaks down alcohol
Flavanoid health benefit
Antioxidant
Some are anticoagulants
Resveratrol health benefit
Antioxidant
Anti-mutagenic
Resists cancer at all stages
Some antibiotic properties
Potassium health benefit
Replaces sodium in the body
Parthenocissus
Genus of grape
Virginia Creeper
Boston Ivy
Phylloxera journey to Europe
Americas > Kew Gardens > Europe
EU minimum still wine ABV
8.5%
Partial root drying
Special form of irrigation
One side of roots gets water, other stays dry
Dry side signals water stress, focuses on fruit growth rather than vegetation
Wet side keeps supplying water
La Lutte Raisonée
“Reasoned fight”
Respect for vineyard
Treatments allowed only when necessary
All treatments must be tracked
Terra Vitis organization certifies in France
Principles of certified organic
No harmful synthetic chemical use in last three years
Only non-toxic, environmentally friendly methods and materials in crop growing
Non-toxic equipment sanitation and pest control
No exposure to prohibited materials during bottling
Photosynthesis formula
12 CO2 + 11 H20 > C12H22O4 + 12 O2
Sucrose conversion formula
C12H22O4 + H20 > C6H12O6 + C6H12O6
One group of glucose, one of fructose
Occurs immediately due to acids
Main grape acids
Malic
Tartaric
90% of grape acids
Gluconeogenesis
Production of glucose from other sources
Comes from malic acid in grapes
Malic/tartaric development during ripening
Malic decreases (respiration/gluconeogenesis)
Tartaric increases in-line with sugar
Most common mineral in grape juice
Potassium
Potassium effect in grape juice
Helps production and translocation of sugar
Potassium bicarbonate > tartrate crystals
Top 5 minerals in grape juice
Potassium
Calcium
Magnesium
Iron
Copper
Phenolic classes
Non-flavonoids
Flavonoids (polyphenols)
Non-flavonoids
Simple compounds
Benzoic/cinnamic acids
From pulp
Minor influence on wine flavor
Flavonoids
Complex molecules
From skin and stems
Anti-oxidant
More common in reds
Polyphenol groups
Tannins
Anthocyanins
Anthocyanins
Responsible for red color
From inner side of skin
More easily extracted than tannin
Group of compounds
Types of flavor compounds
Esters
Higher alcohols
Aldehydes
Terpenols
Hydrocarbides
Colloids
Large groupings of proteins
Provides nutrients to yeast
Can de-nature and form deposits over time
Fining can remove
Potassium metabisulphite
Antioxidant powder
Spread on grapes
Makes SO2 when wet
Carbon dioxide in anaerobic winemaking
Cheap and easy to remove O2 from tank
Can dissolve in wine = prickly
Deadly to humans
Too little = flat taste
Nitrogen in anaerobic winemaking
Needs more than CO2 to flush O2 (3x)
Insoluable in wine = no prickling
Can dissolve = froth
Less toxic than CO2
Too much = displaced CO2 = flat wine
Argon in anaerobic winemaking
No froth/prickling
Expensive
Good at removing dissolved oxygen
Too much = reduced wine flavors
TDN
1,1,6 - trimethyl - 1,2 - dihydronaphthalene
Compound responsible for petrol aromas
