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AROMAS Flashcards

(49 cards)

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1
Q

CHEMICAL CAUSE OF FRUIT, FLOWER AND HERB AROMAS

A

ESTERS, TERPENES, THIOLS, PYRAZINES

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2
Q

ORANGE, LAVENDAR OIL, LYCHEE, ROSE AROMATICS

A

TERPENES

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3
Q

BELL PEPPER, GRASS PEAS AND ELDERFLOWER AROMATICS

A

PYRAZENES

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4
Q

STRAWBERRY, RASPBERRY, BANANA, APPLE, WHITE FLOWERS

A

ESTERS

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5
Q

PASSIONFRUIT, GOOSEBERRY, BLACK CURARANT, GRAPEFRUIT

A

THIOLS

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6
Q

HOW ARE ESTERS CREATED

A

INTERACTOION OF ACIDS AND ALCOHOL

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7
Q

ARE ESTERS OR TERPENES MORE DISTINCT?

A

TERPENES

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8
Q

HOW ARE TERPENES CREATED

A

BY THE GRAPEVINE ITSELF - ACCUMMULATES WHILE RIPENING IN THE GRAPE SKIN ITSELF

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9
Q

GRAPE VARIETALS HIGH IN TERPENES

A

“AROMATIC VARIETIES”
TORRONTES, GEWURSTRAMINER, VIOGNIER, MUSCAT

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10
Q

GRAPE VARIETALS WITH MODERATE TERPENES

A

RIESLING, ALBARINO

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11
Q

WHAT AROMAS ARE PYRAZINES RELATED TO

A

HERBAL

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12
Q

COMMON CONFUSION FOR PYRAZINE

A

STEM INCLUSION

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13
Q

SYNONYMOUS FOR THIOLS

A

MERCAPTANS

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14
Q

LIKELY VARIETAL RELATED TO THIOLS

A

SAUVIGNON BLANC/GRUNER

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15
Q

LIKELY VARIETAL RELATED TO PYRAZINE

A

CABERNET SAUVIGNON, SAUVIGNON BLANC, CABERNET FRANC

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16
Q

FAULTY AROMATIC OF THIOLS

A

GARLIC/ONION

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17
Q

AROMATIC COMPOUNDS RELATED TO EARTH AROMAS

A

GEOSMIN, BRETT, VOLATILE ACIDITY, SULFUR

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18
Q

AROMATICS OF GEOSMIN

A

BEET, FRESH RAIN, SOIL, MUSHROOM

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19
Q

AROMATICS OF BRETTANOMYCES

A

BACON, CLOVE, BANDAID, HORSE

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20
Q

AROMATICS OF VA

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A

PICKLES, BALSAMIC, SOURKRAUT, KOMBUCHA

21
Q

AROMATICS OF SULFUR COMPOUNDS

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A

WET WOOL, METALLIC, FLINT, CHALK

22
Q

CAUSES OF EARTH COMPOUNDS

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A

REDUCTION OR MICROBIAL ACTIVITY

23
Q

HOW IS GEOSMIN CREATED

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A

BACTERIA, LIKELY THROUGH THE SKINS OF THE GRAPES

24
Q

WHAT IS THE CAUSE OF BRETTANOMYCES

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A

A YEAST STRAIN COMMONLY FOUND IN WINERIES, NOT TERROIR

25
HOW IS VOLATILE ACIDITY CREATED
MICROBIAL METABOLISM acetic acid bacteria creates acetic acid and requires oxygen to grow. S02 reduces its prescence and can be eliminated with copper
26
HOW CAN VOLATILE ACIDITY BE PREVENTED
SULPHUR OR COPPER
27
COMMON STYLES OF WINE WITH VOLATILE ACIDITY CHARACTER
OXIDATIVE WINES LIKE BAROLO/RIOJA
28
REDUCED SULFUR AROMATICS
CHALK, FLINT
29
REGIONS KNOWN FOR REDUCED SULPHUR
COOL CLIMATE - CHAMPAGNE, CHABLIS, SANCERRE, GERMAN RIESLING
30
CAUSE OF REDUCED SULPHUR
LOW PH (HIGH ACIDITY) LOW NUTRIENT MUST
31
COMPOUNDS RELATED TO SPICE AROMATICS
LACTONES, BOTRYTIS, THIOLS, ROTUNDONE
32
WHAT IS THE SOURCE OF SPICE AROMATICS
WINEMAKING, VARIETAL CHARACTER, OAK AGING
33
AROMATICS OF LACTONES
VANILLA, COCONUT, HAZELNUT, CARAMEL
34
AROMATICS OF ROTUNDONE
OREGANO, BASIL, MARJORAM, THYME, PEPPERCORN, ROSEMARY
35
AROMATICS OF BOTRYTIS
HONEY, GINGER, MARMALADE, CHAMOMILE
36
SPICE AROMATICS OF THIOLS
SMOKY, SKUNK COFFEE, MEATY
37
HOW ARE LACTONE AROMATICS FORMED
CAN BE PRESENT IN GRAPES BUT MOST COMMON FROM OAK
38
WHAT CAUSES ROTUNDONE AROMAS
SESQUITERPENE (THREE ISOPRENE UNITS) - ACCUMULATED IN THE GRAPE SKINS
39
COMMON VARIETALS WITH ROTUNDONE CHARACTER
SYRAH, GRUNER, MOURVEDRE
40
CAUSE OF BOTRYTIS
FUNGUS IN DAMP CONDITION
41
COMMON REGIONS FOR BOTRYTIS
GERMANY, AUSTRIA, ALSACE, LOIRE
42
CAUSE OF LADYBUG TAINT
TERPENE LIKE AROMATICS SIMILAR TO RANCID PEANUT BUTTER - 2004 BURGUNDY VINTAGE, 2001 ONTARIO VINTAGE
43
WHAT IS A DIACETL AROMA
A BUTTERY OR NUTTY NOTE - DIACETL FORMS AT THE CONCLUSION OF MALO. HIGH LEVELS ARE A FAULT
44
VARIETALS/STYLES WITH HIGH AROMATIC INTENSITY
GEWURSTRAMINER, MUSCAT A PETIT GRAINS, TORRONTES, RIESLING, VIOGNIER, MARLBOROUGH SAUVIGNON BLANC, BEAUJOLAIS NOUVEAU, SAUTERNES
45
ELEVATED INTENSITY OF AROMAS (VARIETALS OR STYLES)
ALBARINO, BARLO, CARMENERE, MENZOZA MALBEC, ZINFANDEL, NAPA SB, YOUNG VINTAGE PORT, AMARONE, BEAUJOLAIS CRU, RED BURGUNDY, ALSATIAN PINOT GRIS, GRUNER VELTLINER, SANCERRE
46
MEDIUM INTENSITY AROMAS VARIETALS OR STYLES
BORDEAUX REDS, RIOJA, CHIANTI, CORNAS, ITALIAN PG, CHENIN BLANC
47
LOW INTENSITY AROMATIC VARIETALS OR STYLES
HUNTER VALLEY SEMILLON, MUSCADET, CHABLIS
48
WHAT HAPPENS TO AROMATICS AS QUALITY WINE AGES
LOSES INTENSITY BUT GAINS COMPLEXITY
49
CHARACTER OF FRUIT AROMATICS IN YOUNG WINE
CLEAR, DIRECT, PRIMARY

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