Wine Science Flashcards by Henry Piaskowski | Brainscape

Q

Oxidase

A

Enzyme that assists in rapid fermentation

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Q

Benefit of regular moderate drinking

A

Increases level of alcohol dehydrogenase in liver

Increases high-density “good” cholesterol

Lowers low-density cholesterol

Anticoagulant

Relaxing

Good socially

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Q

Alcohol dehydrogenase

A

Enzyme that breaks down alcohol

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Q

Flavanoid health benefit

A

Antioxidant

Some are anticoagulants

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Q

Resveratrol health benefit

A

Antioxidant

Anti-mutagenic

Resists cancer at all stages

Some antibiotic properties

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Q

Potassium health benefit

A

Replaces sodium in the body

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Q

Parthenocissus

A

Genus of grape

Virginia Creeper

Boston Ivy

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Q

Phylloxera journey to Europe

A

Americas > Kew Gardens > Europe

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Q

EU minimum still wine ABV

A

8.5%

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Q

Partial root drying

A

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

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Q

La Lutte Raisonée

A

“Reasoned fight”

Respect for vineyard

Treatments allowed only when necessary

All treatments must be tracked

Terra Vitis organization certifies in France

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Q

Principles of certified organic

A

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

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Q

Photosynthesis formula

A

12 CO2 + 11 H20 > C12H22O4 + 12 O2

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Q

Sucrose conversion formula

A

C12H22O4 + H20 > C6H12O6 + C6H12O6

One group of glucose, one of fructose

Occurs immediately due to acids

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Q

Main grape acids

A

Malic

Tartaric

90% of grape acids

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Q

Gluconeogenesis

A

Production of glucose from other sources

Comes from malic acid in grapes

Q

Malic/tartaric development during ripening

A

Malic decreases (respiration/gluconeogenesis)

Tartaric increases in-line with sugar

Q

Most common mineral in grape juice

A

Potassium

Q

Potassium effect in grape juice

A

Helps production and translocation of sugar

Potassium bicarbonate > tartrate crystals

Q

Top 5 minerals in grape juice

A

Potassium

Calcium

Magnesium

Iron

Copper

Q

Phenolic classes

A

Non-flavonoids

Flavonoids (polyphenols)

Q

Non-flavonoids

A

Simple compounds

Benzoic/cinnamic acids

From pulp

Minor influence on wine flavor

Q

Flavonoids

A

Complex molecules

From skin and stems

Anti-oxidant

More common in reds

Q

Polyphenol groups

A

Tannins

Anthocyanins

Q

Anthocyanins

A

Responsible for red color

From inner side of skin

More easily extracted than tannin

Group of compounds

Q

Types of flavor compounds

A

Esters

Higher alcohols

Aldehydes

Terpenols

Hydrocarbides

Q

Colloids

A

Large groupings of proteins

Provides nutrients to yeast

Can de-nature and form deposits over time

Fining can remove

Q

Potassium metabisulphite

A

Antioxidant powder

Spread on grapes

Makes SO2 when wet

Q

Carbon dioxide in anaerobic winemaking

A

Cheap and easy to remove O2 from tank

Can dissolve in wine = prickly

Deadly to humans

Too little = flat taste

Q

Nitrogen in anaerobic winemaking

A

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

Q

Argon in anaerobic winemaking

A

No froth/prickling

Expensive

Good at removing dissolved oxygen

Too much = reduced wine flavors

Q

TDN

A

1,1,6 - trimethyl - 1,2 - dihydronaphthalene

Compound responsible for petrol aromas