1
Q
Why does wine have flavours that resemble fruity, floral, chemical etc. notes?
A
Volatile compounds from the juice of grapes and in combination of yeast and oak produce additional aromas and flavours.
2
Q
Where do aromas and flavours come from?
A
- From the grapes themselves (usually fruity, floral, herbaceous, vegetative smells)
- From yeast fermentation (‘bready’, lactic, buttery)
- Aging from oxygen exposed wine, usually in oak barrel (spicy, woody, vanilla)
3
Q
What product of wine may effect the mouth feel?
A
- Alcohol - hot and thick
- Sugar - smooth but thick (syrupy)
- Tannin - drying sensation, almost grainy
- Temperature - cold appears fresh, crisp and more acidic, hotter appears more viscous and ripe and sweeter
4
Q
What are 6 basic tastes (that we know of)
A
- Bitter (dry)
- Salty (minerality)
- Sour (acidic)
- Umami (savoury)
- Sweet (sugary)
- Fat?
5
Q
What are two aspects of winemaking that strongly influence the flavour and quality of wine?
A
- Ripeness - affected by temperature
* Climate - cool, warm, hot or maritime
