WSET Diploma D1 Wine Components CH11

Question 1

What are the maine compounds (components) of wine and in what order

Answer 1

• Water - 85% 1
• Alcohol 2
• Glrycerol 3
• Acids
  a) Tartaric -from grape
  b) Malic - From Grape
• Aromas
• Phenolics

Question 2

What is the percentage of Water in wine

What is water important

Answer 2

About 85%

Critical for how wine flows as a liquid

Question 3

What is type of alcohol is formed during fermentation

What does alcohol contribute to and

At what point does alchohol increase bitterness

Answer 3

Ethanol

Sense of bitterness, warmth, bitterness, fullness of body and mouthfeel

At 14.5% and above increases perception of bitterness and reduces volitility of aromas

Question 4

What are principle acids in wine (and in grapes)

How much do they make up of the acid in wine

What are other acids from fermentation

Answer 4

Tartatric
Malic (firm acid)

In warm climates 2/3 of total acidity

Fermentation acids
Lactic and Acetic

Question 5

What is Volitile Acidity

What does it smell like

How much of wine is it present in

What does it do to wine

Answer 5

Refers to acetic acid

Vinegar Smell

Present in all wine

When excess, reacts with alcohol and becomes ethyl acetate, (nail polish remover) percieved as fault

Question 6

What does acidity do for wine

For RS

What does excessive acid do to wine

Answer 6

Makes wine refreshing, adds to structure, make wine appear leaner on palate

In balance with sugar, higher acid makes higher sugar taste drier

Exsessive acid makes wine taste tart

Question 7

How is acidity Measured regualr ranges

Acid vs pH?

Answer 7

• Total Acidity- sum of all acids (most common) g/L
• Tataric acid g/L 5.5 - 8.5 g/L
• Sulfuric Acid, ration between sulfurin and tataric 1:1.5

High acid, usually low pH and vice versa
Aicd in Grams/Liter 5.5 - 8.5\
pH usually 3 - 4 pH of 3 is 10x more acidic than pH of 4
low pH, biologically stable wine, increase affectiveness of SO2

Question 8

Where do wine Aromatics come from

Aromatic, & Non Aromatic

Answer 8

Aromas come from

• Grapes
• Fermentation (aroma precurors in must)
• Byproducts of fermentation
• Other sources

Aromatic complexity comes from presence of aromatic and non aromatic compounds and how they interact

Question 9

Give Examples of Aromatic compounds found in grapes

Answer 9

Methoxypyrazines - grassy green pepper aromas, ex. Sauvignon Blanc

• Rotundone - black pepper, ex. Gruner, Syrah

Question 10

What are aroma precursors How are Aroma Precursors turned into aromas through fermentation

Give some examples

Answer 10

Compounds themselves not aromatic but building blocks to become aromatic during fermentation

Many compounds form when combined with sugar

• Thoils - aroma compound released during fermentation - 4MMP gives box tree aroma in Sauv Blanc
• Terpenes - fruity and floral aromas, ex. Linalool and geraniol, grapey aromas and flavours in muscat

Question 11

What are aromas origionating from fermentation and by products, produced in Malolactic as well

When do they occur

Answer 11

Created from fermentation and by products, such as lees

• Esters - reaction of cerain acids and alcohol
  fresh fuirty aromas, great for you white wines. isomal acetate (banana) others, apple, pineapple and many others. Unstables, will break down a few months after fermentation
• Acetaldehyde - oxydation of ethanol. masks fruit aromas, stale smell. Ex Sherry
• Diacetyl - Fermentation and primarily malolactic, contributes to buttery aroma
• Yeast can produce reductive sulphur compound, during fermentation and lees aging. Struck match to rotten egg

Question 12

Aside from aromas from grapes, precursors and fermentation, whatr are some aromas from other sources

Answer 12

Vanillin - New Oak Barrels

Eucalyptol - volatized from Eucalyptus trees transferred by heat and absorbed in waxy later of skins of grape in nearby vines

Question 13

What are the categories of aromas om Vincente Ferrieras model for wine aromas

Answer 13

Compounds Common to all wines

- Aromas produced by fermentation
- Ethanol, higher alcohols, some acids
- SLightly sweet, pungent, alcoholic, bit fruity

Contributory Aromas
- perceptible aromas when with other compounds, ex vanillin

Impact Aromas
- Specific aromas that can be recognized ex Rotundone, 4MMP box tree

Nonvoliatile Wine Matrix
- Nonvolatile components of wine that affect way aromas are sensed

Question 14

What does Residual Sugar do for wine on the palate

Answer 14

• Adds sweetness
• Adds to body

Dry usually 2 - 3 grams

Question 15

Still EU Classification sweetness levels

What 2 factors are taken into account

Answer 15

2 Factors (to guide consumers to final taste of wine)

• levels of sugar
• higher rs for higher acidity

Dry/Trocken/Sec - up to 4g/L RS, or up to 9 g/L not to exceed a difference of more than 2g/L rs vs aicid, ex 9 RS, 7 total acidity

Medium Dry/Demi-Sec/halbtrocken - 4 - 12g/L RS, or up to 18 g/L not to exceed a difference of more than 10g/L rs vs aicid

Medium or Medium Sweet/Moelleux/Liblich - more than 12 g/L,, not more than 45 g/L

Sweet/Doux/Suss - 45 g/L+

Question 16

How does glycerol effect wine, and derived from what

Answer 16

Contributes to smoothness and texture, fullness of body, slightly sweet

Derived from sugar in grapes, usually more inhigher sugar, Botrytis effected, and Carbonic Maceration

Question 17

What are phenolics, why are they important, where do they primarily come from

Answer 17

Primarily anthocyanins and tannin

Primarily Skins, Seeds and Stems, Tannins bind with protiens for mouthfeel
sugar akes seem sotfer
dry high acid feels more astringent

Unripe taste bitter, undesired