question

Acetaldehyde

answer

CH3CHO The most important aldehyde in wine, and the toxic substance into which ethanol is converted in your liver.
Green apples, sour, metallic, flat, tired, maderized

question

Ethyl Acetate

answer

In wine, the result of acetic acid and ethanol resulting in a fingernail polish remover odor.

question

Tyrene threshold

answer

1.5-4ppb

question

chemical contaminant

answer

100% fault, lead, TCA,

question

areas of the brain that hold odor patterns

answer

Limbic and neocortex

question

olfactory bulb

answer

A multi cellular, multi-layered structure in the top of the nasal cavity that receives stimuli from the millions of olfactory receptor neurons filtering them through the intermediation of the Glomeruli and forwarding signals to the brain. There is a suggestion bidirectionality in the circuit – both sides of the snyapses are dendrites that can release neurotransmitters – allowing the brain to regulate sensitivity and discrimination of odors.

question

Exteroreceptor

answer

Relates to a sense organ, although it can be just a receptor on the tongue, that receives stimuli from outside the body

question

perception threshold

answer

concentration at which 50% of humans can detect an odor

question

recognition threshold

answer

concentration at which 50% of humans can identify an odor.

question

Glomerulus

answer

the basic unit in the odor map of the olfactory bulb. Each odor activates a different pattern of glomeruli, such that, simply by analyzing the different sets of activated glomeruli, one could, in theory, decode the identity of the odor.

question

meaning of volatile

answer

For our purposes, compounds that evaporate at normal temperature and pressure.

question

Pyrazine

answer

In wine, refers to a class of heterocylic aromatic compounds (Methoxypyrazine—A class of pyrazines usually having vegetable) (IBMP--(3-isobutyl-2-methoxypyrazine) The pyrazine associated with “Green Bell Pepper” odor. In slight amounts, not a fault.

question

area (sq.cm.) of olfactory bulb

answer

10 sq. cm. (4inch)

question

function of saliva

answer

Slightly alkaline, contains enzymes that break down foods, It also distributes the taste to all the tongue.

question

Umami

answer

(Japanese for savory or tasty) he taste of salts of glutamic acids or glutamates associated with MSG. not associated with wine tasting so far.

question

types of receptors for sweet and bitter

answer

Signaled through G protein-couple receptors

question

types of receptors for sour and salty

answer

Ion channels

question

Diacetyl

answer

Bi-product of mali-latic fermentation, gives wine a buttery taste

question

afferent nerve

answer

The means by which impulses are carried from sense receptors to the central nervous system.

question

location on tongue where saltiness is sensed

answer

Everywhere????

question

fungiform papilla

answer

Mushroom shaped taste buds that cover most of the tongue and sense the five tastes..

question

function of mucus in nose

answer

Contains enzymes that break down senses, Captured and sensed by fine collecting hairs of the olfactory lining.

question

mouth feel

answer

The effect of wine on the mechanoreceptors of the mouth.

question

taste vs odor

answer

Odor—The result of volatilized chemical compounds fitting into nasal receptor cells and stimulating the limbic system.
G protein-coupled receptors—Receptors in the tongue that signal to a nerve when bitter, sweet or savory is tasted.

question

mechano-receptor

answer

Mechanical stimuli receptors that sense touch, pressure, streaching and motion. As many as 100/cm.2 on the tongue.

question

mechano-receptor

answer

Mechanical stimuli receptors that sense touch, pressure, streaching and motion. As many as 100/cm.2 on the tongue.

question

thermo-afferent receptor

answer

A very aromatic class of hydrocarbons (derived from isoprenes) responsible for many of the odors we associate with Riesling, Gewurztraminer, Muscat and other flowery wines. When a terpene’s carbon chain is modified or oxidized, it is called a terpenoid (see Linalool and Norisoprenoid

question

alkaline

answer

Salt/Base

question

Zygosaccharomyces bailli

answer

Zygosaccharomyces is a genus of yeast in the family Saccharomycetaceae. It was first described under the Saccharomyces genus but in 1983 it was reclassified to its current name in the work by Barnett et al. The yeast has a long history as a spoilage yeast within the food industry. This is mainly because it is tolerant to many of the common food preservation methods. The biochemical properties it possesses to achieve this includes
high sugar tolerance (50-60%),
high ethanol tolerance (up to 18%),
high acetic acid tolerance (2.0-2.5%),
very high sorbic and benzoic acidtolerance (up to 800–1000 mg/L),
very high molecular SO2 tolerance

question

casse

answer

A haze caused by insoluble metal salts; iron and copper are the most common causes.

question

anthocyanins

answer

of many water-soluble red to violet plant pigments related to the flavonoids

question

tannins

answer

A polyphenol that imparts astringency to wine. They are reactive with proteins and various other organic compounds including amino alkaloids and amino acids.

question

effect of pH on wine color

answer

Think of it as the “power of the Hydrogen ion” in wine. (It is actually an approximation of the negative logarithmic scale of a molar concentration of Hydronium ions (H3O+).) Most important for winemaking is, while TA measures the concentration of acid in a wine, pH measures the “activity” or power of those acids. That power helps to keep wine sound. The lower the pH the higher the concentration of Hydronium ions. On pH’s 0-14 scale, water and blood at 7.0 are neutral. Wine, which runs from pH 4.0-3.0 is 1,000 to 10,000 times more acidic than water. Got that? The measurement of pH in soils is a different topic

question

cross adaptation

answer

Cross adaptation is a well-documented psychophysical phenomenon. In this context, one odorant may partially or fully block the perception of another odorant.
Specifically, a pleasant odorant may cross adapt and thus screen the sensation of a sweaty malodorant. It is highly probable that a specific mixture of odorants will perform this cross adaptation task for particular malodorants more effectively than others, providing a product such as Odor Screen a unique advantage
something that has been modified to suit different conditions or a different purpose

question

Heterocyclic
.

answer

Most comonly a benzene ring with at least one non-carbon element and at least one carbon (usually 4-5). But it can be a ring with three to eight atoms that are not all the same

question

Pediococcus

answer

A very common species of LAB that tends to produce high acetic acid. Also associated with “mousiness.”

question

causes of hazes

answer

Not all hazes are caused by adulterants:
Protein (proteinaceous) ((all + charges)) – more common in micro beers—These are caused in white wines by chitinase and thaumatin which clump into light-dispersing particles.
Phenolic hazes: yellow (and darker) hazes develop because
excessive use of oak chips or incoporation of MOG in must.
Metal haze
Reddish cast: in white wines

question

flaw vs fault

answer

Flaw:: Not overwhelimg; Fault:: Too much, overtakes the wine components

question

fixed acids

answer

In wine, the non-volatile acids such as malic, tartaric, succinic and citric acids. (Sometimes confusingly called organic acids.)

question

Esters

answer

Chemicals formed when alcohols and acids condense; they are often fragrant.

question

Terpenes

answer

A very aromatic class of hydrocarbons (derived from isoprenes) responsible for many of the odors we associate with Riesling, Gewurztraminer, Muscat and other flowery wines. When a terpene’s carbon chain is modified or oxidized, it is called a terpenoid (see Linalool and Norisoprenoid).

question

phenols

answer

A class of chemicals related to esters and alcohol (a hydroxyl group—OH) that bond to aromatic hydrocarbons. In wine they form the polyphenols (flavanoids, non-flavanoids, tannins etc.) and oak imparted eugenol, guaiacol and gallic acid..

question

lactones

answer

No, the result of esterification (see esters) in the grape or during fermentation. Some may be associated with certain grape varieties (similar in function to terpines). Others result from aging in wood: like the coconut odor of the cis isomer of ?methyl-?-octolactone.

question

OAV and how to figure it

answer

Also called flavor activity; this measures how much an odorous compound will affect the bouquet of a solution;;; Recognition threshold; CONCENTRATION/THRESHOLD

question

Benzene rings

answer

The beautiful hexagon ring C6H6 with three double-bonds between carbons. Their most common representation in wine are the phenolics and tannins.

question

number of identified volatile aroma compounds

answer

over 100

question

Furfural

answer

An aromatic aldehyde (sweet, almond, bread) contributed to wine usually by oak aging.

question

Vanillin

answer

A nonflavonoid phenol in wine derived from oak aging.

question

isoamyl

answer

Isoamyl Alcohol—A higher alcohol (boiling point 131°C). See fusel alcohols.
Isoamyl acetate—Formed from the above and acetic acid, it has a fruity, banana odor.

question

Ethyl Hexanoate

answer

Ethyl decanoate and Ethyl hexanoate—two important esters found in chardonnay and thought to be scalped by plastic (bottles, fermenters, closures).

question

high sugar as a problem

answer

chances of 2ndary fermentation, Higher pH so it is more sustectiable to bacterias (brett), low fixed acids, overripe plumy flavors

question

avoiding high Alcohol

answer

blending, amelioration with water, pick at lower brix, remove it with spinning cones or cross flow filtration, or leaving RS in your wine (sweet wines)

question

Glycerol

answer

also glycerin/glycerine) after ethnanol and water, the most abundant substance in wine. A viscous (alcohol-like) polyol that is thought to give mouth feel and a sweetness to wines (although there is no evidence for this) glycerol’s qualities are varied, forming the backbone of triglycerides, a substitute for ethylene glycol and the basis of nitroglycerine.

question

physiological ripeness

answer

Color of seeds, how the grapes pull off pedestal, texture of skin

question

amelioration

answer

(to make something better), A way of avoiding High alcohol by adding water, can legally water down to 22 brix.

question

glutathione

answer

A tripeptide (containing three amino acids) that assists (along with the enzyme acetaldehyde dehydrogenase ) in reducing acetaldehyde to an acetate. Glutathione contributes the amino acid cysteine to the process.
can reverse the oxidation
The ratio of glutathione/Caftaric acid varies by variety
Riesling is lacking in glutathion
…so take out the caftaric acid… with O2

question

dehydrogenase

answer

Acetaldehyde dehydrogenase—a group of enzymes that help convert acetaldehyde into acetate in the liver.

question

SO2 stands for??

answer

i n wine as an antimicrobial/antioxidant agent. It binds with aldehydes and other constituents making wine more “stable.” As one of the sulfites its effectiveness is greater at a lower pH.

question

amounts of acetaldehyde in sherry? red wine?

answer

Sherry 90-500mg/L. Red Wine: 4-212mg/L

question

Polyols

answer

Higher alcohols (boil at higher temperature than ethanol) sometimes called sugar alcohols. See Glycerin

question

fusel oils

answer

Higher alcohols (more than two carbons) which include propanols, butanols, amyl alcohol, and although not an alcohol, furfural is often included in the group. They are common in the “tails” of distillation, whence the German name for “bad liquor.”

question

formulae for ethanol, methanol & acetaldehyde

answer

DRAW!!!

question

esterfication

answer

when acids, alcohols and
phenols mix to form smelly esters.

question

hangtime

answer

The amount of (extra) time grapes are left on the vine past normal (24 Brix) sugar accumulation (Nick Dokoozlian –Napa Valley Grape Growers –2004 symposium). This is thought to add different (better?) flavors to the wine that is produced.

question

recognition threshold of acetaldehyde

answer

100-125ppm

question

organoleptic description of acetaldehyde

answer

Organoleptic—Dealing with sensory analysis of wine through taste, smell and sight.
Green apples, sour, metallic, flat, tired, maderized

question

cross-flow filteration
.

answer

In wine, filter system in which the permeate (water, alcohol, acetic acid) can be eliminated. In the case of wine with high VA, the permeate is pumped through a + charged resin and returned to the wine

question

spinning cones

answer

A machine that takes alcohol out of wine using centrifugal force

question

causes of acetaldehyde

answer

To avoid oxidation and its effect, we add SO2
Problematic … want to reduce need for high additions of SO2.
Likely that the spoilage yeast Brettanomyces (usually aerobic) can use Acetaldehyde as site to reproduce anaerobically.
Acetaldehyde can bind to proteins and DNA potentially causing mutagenesis and carcinogenesis.

question

hydrolysis

answer

the effect of water (+NaOH) turning the esters back into an acids.

question

Erythritol Aribitol Sorbitol Manitol

answer

Higher alcohols (boil at higher temperature than ethanol) sometimes called sugar alcohols.
Erythritol—One of many non-fermentable sugars found in wine. It has 60-70% sweetness of sucrose and is non-caloric.
Manitol—A sugar alcohol (Polyol) that is a byproduct of MLF, especially if fructose was present. Contributes a viscous, sweet and irritating finish.
Sorbitol—A sugar alcohol that is minor in wine, but sometimes added to wine illegally

question

heterocyclic compounds

answer

Most comonly a benzene ring with at least one non-carbon element and at least one carbon (usually 4-5). But it can be a ring with three to eight atoms that are not all the same.

question

Laccase

answer

Laccase enzyme—Enters the grape with Botrytis Cineria infections and can cause problems, especially in red wine, during fermentation, causing red pigments to brown.

question

Botrytis cineria

answer

A necrotrophic fungus that grows on grapes which in the right conditions raises sugar (lowers water content) and in humid conditions, can ruin a crop with sour off-flavors.

question

YAN level necessary for yeast growth

answer

140mg/L

question

MALB

answer

Multicolored Asian Lady Beetle—( Harmonia axyridis) similar to the American “Lady Bug” was introduced to the Americas to control aphids.

question

What is 3-isobytyl-2-methoxypyrazine (and its threshold)

answer

bell pepper: in slight amounts not a fault

question

Refractometer

answer

Measures Brix

question

fixed acid vs volatile acid

answer

FIXED ACIDS: wine, the non-volatile acids such as malic, tartaric, succinic and citric acids
In wine, mostly acetic acid and sometimes small amounts of ethyl acetate which, if detected, are considered faults.

question

how to sample grapes

answer

1) visual and tactile assessment,
Berry color at attachment (pedicel) the last to develop color.
How easily does the berry come off the pedicel?
Squeeze berry: firm and elastic, or does it stay deformed?
(2) pulp-tasting,
Put several berries in mouth, crush on roof of mouth.
Is the pulp gelatinous (sticking to seeds) or “juicy?”
Is the fruit SWEET? SOUR? HERBACEOUS? FRUITY? (make a note)
3) skin-tasting.
Chew the skins 15 times (the same for all samples!)
Are the skins tough, or are they becoming mush?
Rub the chewed skins on the roof of your mount, then move them to between your upper lip and gum.
How does your tongue move along the roof of your mouth?
smoothly, or roughly?
Swallow or spit out the skins. Can you taste (feel) the tannins along your upper gums?
(4) seed-tasting.
How brown are the seeds? Green? Mottled? Dark?
Put seeds in your mouth and crunch.
Are they bitter, with green taste.? Crunchy, coffee taste?

question

Poly-vinyl-poly-pyrrolidone

answer

The cross linked version—Crospovidone—is used as a non-soluble fining agent that links to phenolic compounds that cause browning in white wine. It also “softens” red wine by removing tannins.

question

Gelatin

answer

A positively charged (in most wines) fining agent made of animal collagen (bones and skin).

question

isinglass

answer

A fining agent made from the airbladder of fish.

question

isinglass

answer

A fining agent made from the airbladder of fish.

question

egg whites

answer

Used as a gentle fining agent in wine.

question

silicon dioxide

answer

“ Kieselsol” is used as a colloidal fining agent.It can be manufactured with either charge.

question

bulls blood

answer

A fining agent but not used because of mad cow disease.

question

Saturnine gout

answer

Lead poisoning from wine enhanced with Sapa or Defrutum. The disease seemed to fit the character of the planet.

question

THQ, LEAD, Copper, Zinc, Iron and Aluminum: how they get in wine?

answer

THQ level--Target Hazard Quotients were developed by the U.S. Environmental Protection Agency to determine safe limit values of pollutants for long-term exposure to top soils at waste sites. The scale has also been used to determine the long-term health risk of eating fish containing heavy metals. Naughton and Petroczi (2008) applied the scale to wines. That the scale is a “dimensionless index of risk” (ibid.) and assumes continued exposure (ie: drinking the same metal-contaminated wine every day for the rest of your life) lessens its realistic value for wine fault studies.

question

sapa or defratum
.

answer

Grape juice boiled down to one-third its content and used to sweeten wine in early Rome. Defrutum was the juice reduced by 50%. Because the Romans preferred using lead pots to boil the juice (the lead seemed to sweeten it more) the suffered from Saturine gout

question

diethylene glycol (DEG)

answer

A toxic solvent that can impart a sweet taste if added to food or wine.

question

pathways for methoxypyrazines

answer

1st Viticultural : Vegetative growth – as leaves mature MP reduces, Soil moisture – extends leaf growth, no decrease of MP, Leaf maturity –ditto, Fruit exposure to light – increased sunlight to fruit, berry set to veraison mostly, Crop load and rate of fruit maturation, Uneven fruit ripening --Poor Fruit set, etc.
2nd Pathway: MOG (materials other than grapes) removal, Basal leaves contain three to five times IBMP that is found in the grape clusters., Stem separation, IBMP, are found in Cabernet Sauvignon stems (53%), seeds (31%), skins (15%), and flesh (1%), If destemmer is only 80% effective, need sorting table., Cap management, Cabernet Sauvignon, the skins contain about 72% of the fruit IBMP, and the seeds about 24% -- maybe delestage??!!, Microoxygenation, Seems to improve herbal flaw, but maybe as a result of removing Thiols., Thermovinification
Lady Beatle

question

Polycarbonate

answer

BPA: can disprut endocrine functioning

question

what does HDPE stand for? PET? PP? PVC? LDPE? the advantages of each?

answer

HDPE: high density poly eth… (does not diteriate chemical odors; used for fermentation).
PET: plastics used for water bottles, bag in a box. Make white wines oxidize faster, now coated with metallic fused polyester. Thinker but lighter material. Completely recyclable:: Polyethylene terephthalate) is a hard thermoformed polyester plastic used for wine bottles in some countries. Differing from the ubiquitous PET soft drink bottle, wine bottles must be lined with an O2 barrier to keep the wine from becoming oxidized.
PP: Polypropylene A thermoplastic that is not used much for fermentation or wine products (possibly grape lugs) heat resistant and great for sterilizing
PVC: polyvinyl chloride:: Contains chlorine, used for pipes, cheap. Desirable because it allows come o2 transfer
LDPE: LDPE-- Low density polyethylene. Low-density polyethylene (LDPE) is a thermoplastic made from petroleum.

question

proteinaceous haze

answer

Protein (proteinaceous) – more common in micro beers—These are caused in white wines by chitinase and thaumatin which clump into light-dispersing particles.

question

phenolic haze

answer

Phenolic hazes: yellow (and darker) hazes develop because excessive use of oak chips or incoporation of MOG in must.

question

# taste cells in a taste bud?

answer

50-100

question

procymidone

answer

Pesticide, often used to kill ferns or nettles: Bordeaux spray:: A carcinogen, developmental/reproductive toxin and an endocrine inhibitor

question

somatosensory fibers

answer

The somatosensory system carries general somatic sensory information to the central nervous system. For example, it carries pain or touch sensations from different parts of the body.
Spicy hotness: caused by ethanol

question

factors affecting taste odor adaptation and odor fatigue

answer

Odor adaption, adaption is slower if more than 1 odor, the detection threshold limits change, faster when high intensity odors are involved. Odor fatigue, happens occurs with total adaption with prolonged exposure
Age, illness and effects of medication, cultural background/state of mind, color perception, history of smoking
Adaption for repetition, the power of suggestion, environment/contextual

question

Ageusia

answer

loss of taste

question

survival reasons for taste

answer

Bitter: avoiding potentially toxic plant alkaloids
Sour: (bad milk)

question

Quinine units

answer

Bittering Units

question

transmembrane proteins

answer

1.admit ions (salty and sour)
2. bind to molecules that give rise to sour, sweet & umami.

question

geraniol, linalool and nerol

answer

Linalool—A terpenoid alcohol associated with Muscat and other flowery wines.
Geraniol- Unsaturated aliphatic alcohols

question

Cis-rose oxide

answer

having two atoms or groups on the same side of a double bond between carbon atoms
Rose oxide also contributes to the flavor of some fruits such as lychee andGewurztraminer.

question

Trimethyldihydronaphthalene

answer

-“petrol” (kerosene) smell associated with Riesling. It accumulates in bottle aging of good Rieslings. Considered a fault most places.

question

secondary metabolites

answer

Products of cell metabolism that are not essential to cell growth and reproductivity. Anthocyanins are an example.

question

what does “phenolic” mean?

answer

Several hundred affect taste, color, and mouthfeel of any wine. These come mostly from the skin of the grape, but can come from seeds and oak(if used). There are secondard metabolites, but the polyphenols associated with color (anthocyanins) probably serve to protect the grade from ultraviolet radiation, insects and fungus.
Non-flavonoids, such as resveratrol (the life-extending antioxidant)
Flavonoids, which include tannins, anthocyanins, flavonols, and catechings compounds from the grapes.
Most take form of benzene rings

question

Ion channel

answer

Taste receptors on the tongue that sense sour and saltiness

question

Glutamates

answer

salts created by glutamic acids which are associated with MSG

question

most common pesticide residual found in wine?

answer

Sulfur/ sterile inhibitors

question

Dysgeusia

answer

abnormal taste

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