Wine Science Flashcards by Henry Piaskowski

Oxidase

Enzyme that assists in rapid fermentation

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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

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Alcohol dehydrogenase

Enzyme that breaks down alcohol

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Flavanoid health benefit

Antioxidant

Some are anticoagulants

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Resveratrol health benefit

Antioxidant

Anti-mutagenic

Resists cancer at all stages

Some antibiotic properties

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Potassium health benefit

Replaces sodium in the body

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Parthenocissus

Genus of grape

Virginia Creeper

Boston Ivy

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Phylloxera journey to Europe

Americas > Kew Gardens > Europe

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EU minimum still wine ABV

8.5%

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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

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La Lutte Raisonée

“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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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

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Photosynthesis formula

12 CO2 + 11 H20 > C12H22O4 + 12 O2

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Sucrose conversion formula

C12H22O4 + H20 > C6H12O6 + C6H12O6

One group of glucose, one of fructose

Occurs immediately due to acids

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Main grape acids

Malic

Tartaric

90% of grape acids

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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

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