Tasting, Chemistry And Flaws

Question 1

Visual clues to a wines characteristics

Answer 1

White wines- darker over time

• oak aging give darker color
• green hues, very young or cool climates

Red wines- lighter over time

• clarity precipitates out as sediment
• purple when young
• orange, Nebbiolo,Grenache
• ruby orange with high acid
• black blue in low acid wines

Rim variation-older more variation
Legs-disappear, low alcohol, cool climate

Question 2

Differences between detection threshold and recognition threshold

Answer 2

Detection threshold-triggers unidentifiable sensation

Recognition threshold- triggers identifiable recognition

Question 3

Differences between aromas, flavored and taste sensations

Answer 3

1

Question 4

General procedures for setting up a wine tasting

Answer 4

Mornings
Natural light
No odors
Glasses (clean, clear, thin)
Wine order
Wine temps
  Sparkling 45
  Whites 44
  Reds 65

Question 5

Techniques for evaluating wines

Answer 5

Sip, swish, spit
Move the wine around in the mouth to access:
Weight, acid,tannin,sugar
Changes from entry to finish

Retro nasal aromas
Confirming FEW or heated
Accessing alcohol

Question 6

Categories for chemical compounds

Answer 6

Phenolic

Other
Aldehydes, esters, dissolved gases, sulfite a

Question 7

Approximate concentrations of the major components of wine

Answer 7

Water     80-90%
Alcohol.  10-15%
Acid.       .5-.75%
Sugar
Phenolic compounds

Question 8

Specific alcohol, acid and sugar molecules that are most prominent in wine

Answer 8

Alcohol
Primarily-ethyl alcohol (ethanol)
Small amounts - glycerol,methanol, fused oils

Acid
Tartaric, Malic, lactic, acetic,succinic,citric

Sugar
Glucose, fructose

Question 9

Which acids are found in grapes and which appear later in wine

Answer 9

Grapes. Tartaric and Malic

Later. Lactic, acetic, succinic, citric

Question 10

Impact of sulfur compounds of wine

Answer 10

SO2 burnt match smell
H2S. rotten egg smell
Mercaptan (sulfur and ethanol)garlic or onion smell

Question 11

Which odors are acceptable and under which conditions

Answer 11

Brettanomyces: strain of yeast that creates a Barnyard aroma

So2

Question 12

Types of phenolic compounds that are important in wine

Answer 12

Anthocyanins.      Skins 
Flavones/flavonols
Tannins  skins and woods 
Vanillin.   Woods
Resveratrol.

Question 13

Source and effect of cork taint

Answer 13

TCA wet moldy cardboard smell, bad cork

Question 14

Terminology associated with off odors

Answer 14

Flaws

Question 15

Physiological processes of sight, smell and taste

Answer 15

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