11. Wine Components

Question 1

What is the latin word for apple?

Answer 1

MALUS

Question 2

What is gluconeogenesis

Answer 2

gluco = sugar
neo = new
genesis = creation

during ripening the malic acid can be converted to glucose
this is only a small percentage compared to the sugar transported from leaves via photosynthesis.

Question 3

How is the name Tartaric acid derived?

Answer 3

named after the deposits found in the bottom of containers
derived from Latin L. Tartarum =deposit

Question 4

Why does tartaric acid levels increase and malic decrease as the grapes ripen

Answer 4

because tartaric acid is more biochemically stable

Question 5

How is the name Lactic acid derived?

Answer 5

name Lactic derived from L. lac=Milk

Question 6

How is the name Citric acid derived?

Answer 6

Citric acid (L. Citrum = Lemon)

Question 7

what are two examples of added antioxidants

Answer 7

Vitamin C (Ascorbic acid) & Potassium Metabisulfite

Question 8

All alcohols have molecules that are constructed of chains of ____________ & ___________

Answer 8

All alcohols have molecules that are constructed of chains of Carbon Atoms (C) & Hydrogen Atoms (H)

Question 9

What are the EU limits on amounts of VA in a wine

Answer 9

• 1.2g/L in red white
  
  • 1.08g/l in white wines

Question 10

Why do white wines tend to vary rarely show signs of excess volatile acidity?

Answer 10

Because the grape skins (which are a prime source of bacteria) are removed eary in the process of winemaking.

Question 11

What is the EU system classifications for sweetness?

Answer 11

• Dry/sec/trocken etc. – up to 4 g/L RS, or not exceeding 9 g/L provided that total acidity expressed as grams of tartaric acid per litre is not more than 2 g below RS content. For example, a wine with 9 g/L RS can be labelled ‘Sec’ if it has 7 g/L total acidity.
• Medium dry/demi-sec/halbtrocken etc. – more than 4 g/L and not more than 12 g/L RS, or up to 18 g/L provided that the total acidity expressed as grams of tartaric acid per litre is not more than 10 g below the RS content.
• Medium or medium sweet/moelleux/lieblich etc. – more than 12 g/L and not exceeding 45 g/L RS.
• Sweet/doux/süss etc. – at least 45 g/L RS.

Question 12

What is the thirst most abundant part of wine? and what concentrations is it usually found at?

Answer 12

It is the third most abundant (after water and alcohol) and is typically found at concentrations of 4 -10 g/L in dry wine

Question 13

What is the difference between additives and processing aids?

Answer 13

Additives remain in the wine until it is consumed
Processing aids are added for the purpose of reacting with and therefore removing certain substances