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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


Lecture 20

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

How does one define “harmonious”?


Lecture 20

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


Lecture 20

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.


Lecture 20

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.


Lecture 20

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

Breeding vs. Personality

Harmony vs. Complexity


Lecture 20

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

Inherent Genetic Factors

Influenced by Environment


Lecture 20

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

Inherent Genetic Factors

Influenced by Environment

Is Only the Beginning . . .


Lecture 20

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!