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Lecture 20:. Wine Complexity and Quality. Many definitions of wine “Quality” center on “Complexity” How does one define “harmonious”?. Harmonious Complexity : The flavors and aromas present meld well, so well that they become difficult to distinguish. Wine Flavor/Aroma Families. Food: Plant

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Lecture 20
Lecture 20:

Wine Complexity and Quality


Many definitions of wine “Quality” center on “Complexity”

How does one define “harmonious”?


Harmonious Complexity “Complexity” : The flavors and aromas present meld well, so well that they become difficult to distinguish.


Wine flavor aroma families
Wine Flavor/Aroma Families “Complexity”

  • Food: Plant

  • Food: Non-Plant

  • Non-Food


Food plant

Vegetable “Complexity”

Herbal

Floral

Spice

Processed Plant (olive,tea,coffee,)

Fermented Plant (pickled,vinegar)

Tropical Fruit

Citrus Fruit

Non-Berry Tree Fruit

Red Fruit

Purple Fruit

Dried Fruit

Nut

FOOD: PLANT


Food non plant

Meat “Complexity”

Beef

Salami

Bologna

Dairy

Cheese

Cream

Butter

Butterscotch

Sea Food

Yeasty

Fungal

Soy

Mushroom

Other

Cotton Candy

Rotten Egg

Chocolate

Caramel

FOOD: NON-PLANT


Non food

Vegetation “Complexity”

Wood

Paper/Cardboard

Solvent

Soil/Musty

Animal/Barnyard

Metallic

Pharmaceutical

Complex Sulfur (burnt match,rubber)

Complex Ester (perfume, soap, plastic)

NON-FOOD


Harmonious complexity vs complexity
Harmonious Complexity vs. Complexity “Complexity”

Cherries, Strawberries, Butter, Citrus, Paper, Solvent and Wet Dog: complex, but is it harmonious?


Source of flavor aroma compounds
Source of Flavor/Aroma Compounds “Complexity”

  • Grape

  • Microorganisms

  • Aging (Time)

  • Addition: Oak, Fining, Aeration

  • Removal: Fining, Aeration


Factors affecting wine characters
Factors Affecting Wine Characters “Complexity”

  • Volatilization

  • Chemical Reactivity

  • Chemical Stability

  • Metabolism

  • Downstream Processing: fining; oxygen

  • Sensitivity to Dilution


Most wine characters are derived from or are metabolites of compounds present originally in the grape.

Grape composition is critical in the production of a quality wine.


Wine production processes have a strong impact on the metabolites produced and characters remaining in the wine at the time of bottling.

Winemaking practices are critical for production of a quality wine.


French vs. American metabolites produced and characters remaining in the wine at the time of bottling.

Breeding vs. Personality

Harmony vs. Complexity


Personality: metabolites produced and characters remaining in the wine at the time of bottling.

Inherent Genetic Factors

Influenced by Environment


Breeding: metabolites produced and characters remaining in the wine at the time of bottling.

Inherent Genetic Factors

Influenced by Environment

Is Only the Beginning . . .


This concludes the Wine Production course. metabolites produced and characters remaining in the wine at the time of bottling.

Life is too short to make or drink bad wine!


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