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Phenolic compounds in wine: Quiz
  
  

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  • in the late 1980s, there was a surge of interest in using Colorino in Chianti blends for the added deep dark coloring and structure from phenolic compounds that it brought to the wine?

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Question 1: ________ are flavonoids that contribute to the construction of various tannins and contribute to the perception of bitterness in wine.
CetirizineHistidineCatechinIbogaine

Question 2: In ________, the process of maceration or "skin contact" is used to increase the influence of phenols in wine.
Alcoholic beverageBrewingWinemakingEthanol

Question 3: The process of oak aging can also introduce phenolic compounds to wine, most notably in the form of vanillin which adds ________ aroma to wines.
GingerCloveVanillaSpice

Question 4: For this reason, white wine can be from red wine grapes as in the case for many white sparkling wines which are often made from the red wine grapes of Pinot noir and ________.
German wineChampagne (wine)Pinot meunierChardonnay

Question 5: The natural tannins found in grapes are known as ________ due to their ability to release red anthocyanin pigments when they are heated in an acidic solution.
CastalaginProdelphinidinProanthocyanidinEllagic acid

Question 6: The reaction of tannins and anthocyanins with the phenolic compound ________ creates another class of tannins known as pigmented tannins which influences the color of red wine.
CatechinIbogaineCetirizineHistidine

Question 7: Non-flavonoids include stilbenes such as resveratrol and compounds derived from ________ like benzoic, caffeic and cinnamic acid.
Acids in wineFermentation (wine)Wine faultChardonnay

Question 8: Within the flavonoid category is a subcategory known as flavonols, which includes the yellow ________ inducing phenol-quercetin.
TitaniumChromiumPigmentBlue

Question 9: If there is an excess in the amount of tannins in the wine, winemakers can use various fining agents like albumin, ________ and gelatin that can bind to tannins molecule and precipitate them out as sediments.
ProteinMilkCaseinEnzyme

Question 10: These molecules will link up to create ________ that eventually exceed their solubility and become sediment at the bottom of wine bottles.
Polymer chemistryPlasticPolymerNylon
















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