Understanding wine

Question 1

Wine Components

Answer 1

• Water
• Alcohol
• Acids
• Sugar (sweetness)
• Anthocyanins
• Tannins
• Phenols
• Grape solids
• Sulfites
• Undesirable elements

Question 2

Normal range for Table Wines

Answer 2

7-14.5%

Question 3

Alcohol

Answer 3

• It affects: body, mouth-feel and storage life.

* Too much = “HOT” and a burning sensation.

Question 4

Alcohol in light, medium, and full bodied wines

Answer 4

• Light bodied wines 7-10% (cool climate)
• Medium bodied wines 10-12% (cool to moderate climate)
• Full bodied 12.5+% (warm to hot climates)

Question 5

Grape Sugar Yields Alcohol

Answer 5

• The amount of sugar (potential alcohol) depends on ripeness of the grapes at harvest
• Measured in Degrees Brix
• White grapes generally are 21 –24 Brix producing 11 to 13% alcohol if fermented dry.
• Red grapes harvested at 22 to 26 Brix producing 12 to 14% alcohol

Question 6

CHAPTALIZATION

Answer 6

the addition of sugar to the grape must to boost the
natural sugar level and therefore potential alcohol level in the finished wine
•A common practice in cool growing regions

Question 7

Thin Body

Answer 7

• Water makes up 85% or more of table wines

* Dilutes all other components –this can be both beneficial and detrimental

Question 8

Organic Acids

Answer 8

•Tartaric
•Malic
•Lactic
•Citric
They contribute to crispness, structure and balance.

Question 9

Levels of acidity affect taste

Answer 9

• Low acidity – Flabby, flat
• Correct acidity – Crisp, fresh, lively
• Excess acidity – Green, harsh, sour

Question 10

Malolactic Fermentation:

Answer 10

High levels of Malic acid can be converted to a softer Lactic acid through a secondary fermentation
•This also produces by-products:
- Glycerol contributes to fatness
- Diacetyl – buttery flavors

Question 11

Acidification

Answer 11

– the addition of acid
(usually Tartaric) to the finished wine.
•This is sometimes done in hot climates
where the natural acidity in the grapes
is low

Question 12

AMELIORATION

Answer 12

The addition of water and sugar to the grape must to dilute acidity and boost the alcohol in the finished wine
•A practice used in New York State’s cooler wine regions

Question 13

Residual Sugar

Answer 13

Balances high acidity

Question 14

Wines with less than ___% sugar are technically dry

Answer 14

.4%

Question 15

Wines with high acidity

Answer 15

Can appear dry to the taste even though they have residual sugar.

Question 16

Smell/Taste:

Answer 16

• Oxidized
• Maderized
• Color changing

Question 17

Wine Aromas vs Wine Bouquet

Answer 17

Wine’s aromas referring to the fragrance associated with the grape variety

Wine’s bouquet - tertiary aroma - post fermentation

Question 18

Components from the Grape Skin

Answer 18

Anthocyanin – provides the color in red wine

Tannin – provides structure and aging potential. Can cause a mouth drying sensation and bitterness

•RESVERETROL – antioxidant in wine believed to be effective in lowering cholesterol levels

Question 19

How We Evaluate Wine: Appearance The Color of Red Wine as It Ages

Answer 19

Young Immature – Purple Red
•Youthful – Ruby-Garnet Red
•Mature - Brick Red (rusty edges)
•Declining –Tawny (brown edges)
•Usually over the hill – Brown (muddy)
•Red wines lose color as they age

Question 20

Reasons to Send the Wine Back!

Defective Odors

Answer 20

1. Sulfur Dioxide - Stinging
sensation (in the nasal passage)
2. Hydrogen Sulfide - Rotten eggs
3. Mercaptans - Essence of skunk and rotting cabbage
4. Oxidized - Bland
5. Maderized - Cooked; Sherry-like with nutty flavors
6. Corked (TCA) - Musty, moldy
7. Dekkera - Horse
8. Sorbate - Bubblegum
9. Pediococcus - dirty socks

Question 21

How to indicate defective odors?

Answer 21

Fill level or Ullage as an indicator of condition

Question 22

Smell

Answer 22

Volatile Acidity
•Acetobacter produces Acetic Acid
•Acetobacter can also produce Ethyl Acetate aromas which are similar to nail polish remover. YUM!

Question 23

Aroma vs Bouquet

Answer 23

•Aroma– the fragrance associated with the grape variety
•Bouquet– fragrances developed in the wine making and aging process
•With bottle age the bouquet changes
•Wood influence –vanilla, toasty, smoky, spice, butter, coconut
•The bouquet is influenced by esters formed during fermentation and developed during barrel and bottle
aging.

Question 24

Appearance:

Answer 24

• Brilliant
• Clear
• Dull
• Cloudy
• Precipitated

Question 25

Tasting Stages

Answer 25

•Attack (Introduction)
•Evolution
•Finish
•Aftertaste
Consider : Impact, Balance, Intensity,
Complexity, Length, Typicity

Question 26

We taste four things in wine:

Answer 26

Sweet; Sour; Salt; Bitter
•There is a progression of taste recognition on the palate as we evaluate wine.
•1st Fruitiness (sweetness)
•2nd Acidity (sourness)
•Bitterness if it exists is generally perceived last (at the finish)