Which compounds are typical aromatics from grapes noted as white pepper?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $25.99Unlock all

Prepare for the WSET Diploma D1 Exam with comprehensive practice quizzes. Enhance your understanding with detailed questions and in-depth explanations. Boost your confidence and ensure exam success. Start practicing today!

Multiple Choice

Which compounds are typical aromatics from grapes noted as white pepper?

Explanation:
A white-pepper aroma in wine comes from grape-derived compounds, not from fermentation or oak notes. The key players are methoxypyrazines, which produce green, peppery, herbaceous scents at very low concentrations (think green bell pepper characteristics in Sauvignon Blanc and other varieties), and rotundone, a peppery compound that can give a white-pepper spice nuance in some wines. Esters, diacetyl, and vanillin create fruity, buttery, and vanilla notes, respectively, and are not associated with the classic white-pepper grape aroma. So the compounds that match the description are methoxypyrazines and rotundone.

A white-pepper aroma in wine comes from grape-derived compounds, not from fermentation or oak notes. The key players are methoxypyrazines, which produce green, peppery, herbaceous scents at very low concentrations (think green bell pepper characteristics in Sauvignon Blanc and other varieties), and rotundone, a peppery compound that can give a white-pepper spice nuance in some wines. Esters, diacetyl, and vanillin create fruity, buttery, and vanilla notes, respectively, and are not associated with the classic white-pepper grape aroma. So the compounds that match the description are methoxypyrazines and rotundone.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy