Term
|
Definition
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 |
|
|
Term
|
Definition
| In wine, the result of acetic acid and ethanol resulting in a fingernail polish remover odor. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
| areas of the brain that hold odor patterns |
|
Definition
|
|
Term
|
Definition
| 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. |
|
|
Term
|
Definition
| Relates to a sense organ, although it can be just a receptor on the tongue, that receives stimuli from outside the body |
|
|
Term
|
Definition
| concentration at which 50% of humans can detect an odor |
|
|
Term
|
Definition
| concentration at which 50% of humans can identify an odor. |
|
|
Term
|
Definition
| 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. |
|
|
Term
|
Definition
| For our purposes, compounds that evaporate at normal temperature and pressure. |
|
|
Term
|
Definition
| 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. |
|
|
Term
| area (sq.cm.) of olfactory bulb |
|
Definition
|
|
Term
|
Definition
| Slightly alkaline, contains enzymes that break down foods, It also distributes the taste to all the tongue. |
|
|
Term
|
Definition
| (Japanese for savory or tasty) he taste of salts of glutamic acids or glutamates associated with MSG. not associated with wine tasting so far. |
|
|
Term
| types of receptors for sweet and bitter |
|
Definition
| Signaled through G protein-couple receptors |
|
|
Term
| types of receptors for sour and salty |
|
Definition
|
|
Term
|
Definition
| Bi-product of mali-latic fermentation, gives wine a buttery taste |
|
|
Term
|
Definition
| The means by which impulses are carried from sense receptors to the central nervous system. |
|
|
Term
| location on tongue where saltiness is sensed |
|
Definition
|
|
Term
|
Definition
| Mushroom shaped taste buds that cover most of the tongue and sense the five tastes.. |
|
|
Term
| function of mucus in nose |
|
Definition
| Contains enzymes that break down senses, Captured and sensed by fine collecting hairs of the olfactory lining. |
|
|
Term
|
Definition
| The effect of wine on the mechanoreceptors of the mouth. |
|
|
Term
|
Definition
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. |
|
|
Term
|
Definition
| Mechanical stimuli receptors that sense touch, pressure, streaching and motion. As many as 100/cm.2 on the tongue. |
|
|
Term
|
Definition
| Mechanical stimuli receptors that sense touch, pressure, streaching and motion. As many as 100/cm.2 on the tongue. |
|
|
Term
|
Definition
| 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 |
|
|
Term
|
Definition
|
|
Term
|
Definition
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 |
|
|
Term
|
Definition
| A haze caused by insoluble metal salts; iron and copper are the most common causes. |
|
|
Term
|
Definition
| of many water-soluble red to violet plant pigments related to the flavonoids |
|
|
Term
|
Definition
| A polyphenol that imparts astringency to wine. They are reactive with proteins and various other organic compounds including amino alkaloids and amino acids. |
|
|
Term
| effect of pH on wine color |
|
Definition
| 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 |
|
|
Term
|
Definition
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 |
|
|
Term
|
Definition
| 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 |
|
|
Term
|
Definition
| A very common species of LAB that tends to produce high acetic acid. Also associated with “mousiness.” |
|
|
Term
|
Definition
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 |
|
|
Term
|
Definition
| Flaw:: Not overwhelimg; Fault:: Too much, overtakes the wine components |
|
|
Term
|
Definition
| In wine, the non-volatile acids such as malic, tartaric, succinic and citric acids. (Sometimes confusingly called organic acids.) |
|
|
Term
|
Definition
| Chemicals formed when alcohols and acids condense; they are often fragrant. |
|
|
Term
|
Definition
| 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). |
|
|
Term
|
Definition
| 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.. |
|
|
Term
|
Definition
| 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 ßmethyl-ץ-octolactone. |
|
|
Term
|
Definition
| Also called flavor activity; this measures how much an odorous compound will affect the bouquet of a solution;;; Recognition threshold; CONCENTRATION/THRESHOLD |
|
|
Term
|
Definition
| The beautiful hexagon ring C6H6 with three double-bonds between carbons. Their most common representation in wine are the phenolics and tannins. |
|
|
Term
| number of identified volatile aroma compounds |
|
Definition
|
|
Term
|
Definition
| An aromatic aldehyde (sweet, almond, bread) contributed to wine usually by oak aging. |
|
|
Term
|
Definition
| A nonflavonoid phenol in wine derived from oak aging. |
|
|
Term
|
Definition
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. |
|
|
Term
|
Definition
| Ethyl decanoate and Ethyl hexanoate—two important esters found in chardonnay and thought to be scalped by plastic (bottles, fermenters, closures). |
|
|
Term
|
Definition
| chances of 2ndary fermentation, Higher pH so it is more sustectiable to bacterias (brett), low fixed acids, overripe plumy flavors |
|
|
Term
|
Definition
| 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) |
|
|
Term
|
Definition
| 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. |
|
|
Term
|
Definition
| Color of seeds, how the grapes pull off pedestal, texture of skin |
|
|
Term
|
Definition
| (to make something better), A way of avoiding High alcohol by adding water, can legally water down to 22 brix. |
|
|
Term
|
Definition
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 |
|
|
Term
|
Definition
| Acetaldehyde dehydrogenase—a group of enzymes that help convert acetaldehyde into acetate in the liver. |
|
|
Term
|
Definition
| 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. |
|
|
Term
| amounts of acetaldehyde in sherry? red wine? |
|
Definition
| Sherry 90-500mg/L. Red Wine: 4-212mg/L |
|
|
Term
|
Definition
| Higher alcohols (boil at higher temperature than ethanol) sometimes called sugar alcohols. See Glycerin |
|
|
Term
|
Definition
| 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.” |
|
|
Term
| formulae for ethanol, methanol & acetaldehyde |
|
Definition
|
|
Term
|
Definition
when acids, alcohols and
phenols mix to form smelly esters. |
|
|
Term
|
Definition
| 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. |
|
|
Term
| recognition threshold of acetaldehyde |
|
Definition
|
|
Term
| organoleptic description of acetaldehyde |
|
Definition
Organoleptic—Dealing with sensory analysis of wine through taste, smell and sight.
Green apples, sour, metallic, flat, tired, maderized |
|
|
Term
|
Definition
| 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 |
|
|
Term
|
Definition
| A machine that takes alcohol out of wine using centrifugal force |
|
|
Term
|
Definition
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. |
|
|
Term
|
Definition
| the effect of water (+NaOH) turning the esters back into an acids. |
|
|
Term
| Erythritol Aribitol Sorbitol Manitol |
|
Definition
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 |
|
|
Term
|
Definition
| 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. |
|
|
Term
|
Definition
| Laccase enzyme—Enters the grape with Botrytis Cineria infections and can cause problems, especially in red wine, during fermentation, causing red pigments to brown. |
|
|
Term
|
Definition
| 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. |
|
|
Term
| YAN level necessary for yeast growth |
|
Definition
|
|
Term
|
Definition
| Multicolored Asian Lady Beetle—( Harmonia axyridis) similar to the American “Lady Bug” was introduced to the Americas to control aphids. |
|
|
Term
| What is 3-isobytyl-2-methoxypyrazine (and its threshold) |
|
Definition
| bell pepper: in slight amounts not a fault |
|
|
Term
|
Definition
|
|
Term
| fixed acid vs volatile acid |
|
Definition
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. |
|
|
Term
|
Definition
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? |
|
|
Term
| Poly-vinyl-poly-pyrrolidone |
|
Definition
| 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. |
|
|
Term
|
Definition
| A positively charged (in most wines) fining agent made of animal collagen (bones and skin). |
|
|
Term
|
Definition
| A fining agent made from the airbladder of fish. |
|
|
Term
|
Definition
| A fining agent made from the airbladder of fish. |
|
|
Term
|
Definition
| Used as a gentle fining agent in wine. |
|
|
Term
|
Definition
| “ Kieselsol” is used as a colloidal fining agent.It can be manufactured with either charge. |
|
|
Term
|
Definition
| A fining agent but not used because of mad cow disease. |
|
|
Term
|
Definition
| Lead poisoning from wine enhanced with Sapa or Defrutum. The disease seemed to fit the character of the planet. |
|
|
Term
| THQ, LEAD, Copper, Zinc, Iron and Aluminum: how they get in wine? |
|
Definition
| 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. |
|
|
Term
|
Definition
| 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 |
|
|
Term
|
Definition
| A toxic solvent that can impart a sweet taste if added to food or wine. |
|
|
Term
| pathways for methoxypyrazines |
|
Definition
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 |
|
|
Term
|
Definition
| BPA: can disprut endocrine functioning |
|
|
Term
| what does HDPE stand for? PET? PP? PVC? LDPE? the advantages of each? |
|
Definition
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. |
|
|
Term
|
Definition
| Protein (proteinaceous) – more common in micro beers—These are caused in white wines by chitinase and thaumatin which clump into light-dispersing particles. |
|
|
Term
|
Definition
| Phenolic hazes: yellow (and darker) hazes develop because excessive use of oak chips or incoporation of MOG in must. |
|
|
Term
| # taste cells in a taste bud? |
|
Definition
|
|
Term
|
Definition
| Pesticide, often used to kill ferns or nettles: Bordeaux spray:: A carcinogen, developmental/reproductive toxin and an endocrine inhibitor |
|
|
Term
|
Definition
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 |
|
|
Term
| factors affecting taste odor adaptation and odor fatigue |
|
Definition
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 |
|
|
Term
|
Definition
|
|
Term
| survival reasons for taste |
|
Definition
Bitter: avoiding potentially toxic plant alkaloids
Sour: (bad milk) |
|
|
Term
|
Definition
|
|
Term
|
Definition
1.admit ions (salty and sour)
2. bind to molecules that give rise to sour, sweet & umami. |
|
|
Term
| geraniol, linaloöl and nerol |
|
Definition
Linalool—A terpenoid alcohol associated with Muscat and other flowery wines.
Geraniol- Unsaturated aliphatic alcohols |
|
|
Term
|
Definition
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 andGewürztraminer. |
|
|
Term
| Trimethyldihydronaphthalene |
|
Definition
| -“petrol” (kerosene) smell associated with Riesling. It accumulates in bottle aging of good Rieslings. Considered a fault most places. |
|
|
Term
|
Definition
| Products of cell metabolism that are not essential to cell growth and reproductivity. Anthocyanins are an example. |
|
|
Term
| what does “phenolic” mean? |
|
Definition
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 |
|
|
Term
|
Definition
| Taste receptors on the tongue that sense sour and saltiness |
|
|
Term
|
Definition
| salts created by glutamic acids which are associated with MSG |
|
|
Term
| most common pesticide residual found in wine? |
|
Definition
| Sulfur/ sterile inhibitors |
|
|
Term
|
Definition
|
|
