Which aroma is produced by oxidation versus reduction in wine aroma?

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 Beer and Wine Exam 2. Dive into flashcards and multiple choice questions, each with hints and explanations. Ace your exam with confidence!

Multiple Choice

Which aroma is produced by oxidation versus reduction in wine aroma?

Explanation:
Oxidation drives wine toward nutty, caramelized, or sherried notes because exposure to oxygen alters certain compounds to create aromas reminiscent of nuts, toffee, and dried fruit as the wine ages. Reduction, by contrast, tends to produce sulfurous and solvent-like aromas such as rotten egg, burnt matches, or nail-polish remover. So the nutty, caramelized, or sherried notes are the aroma indicative of oxidation.

Oxidation drives wine toward nutty, caramelized, or sherried notes because exposure to oxygen alters certain compounds to create aromas reminiscent of nuts, toffee, and dried fruit as the wine ages. Reduction, by contrast, tends to produce sulfurous and solvent-like aromas such as rotten egg, burnt matches, or nail-polish remover. So the nutty, caramelized, or sherried notes are the aroma indicative of oxidation.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy