Weekly Wine Quiz: Octalactating

Vinted on August 24, 2012 binned in wine quiz

Welcome back to the Weekly Wine Quiz, my friends!

Based on feedback from ever-so-vocal-and-intelligent peeps like you, I supply the quiz question each week, but do *not* supply the quiz answer directly in the post. That’s because YOU are supposed to supply the answer in the comments, and then tune back in later today in the comments section for the official answer. This week, we’re wrapping the foray into the science of oak aging, with a not-so-easy question to put your wine smarties through the staves…

Octalactating?

Methyl octalactones imparted to wine by the wood from aging in oak barrels can be an important source of aroma development in wines meant for aging. What aroma characteristic do they give to a wine?

  • A. Leather
  • B. Vanilla
  • C. Toasted bread
  • D. Coconut

Cheers – and good luck!

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    Comments

  • masi3v


    Aruba, Jamaica, oooh I wanna take ya down to Coconut. Sorry, the best I can do this morning….

    • 1WineDude


      Masi – HA!!!

  • Orlando


    thumbs up.

  • christine


    toasted bread?

    • 1WineDude


      christine – thanks… to be revealed later… ;-)

  • passionatefoodie


    E. Octolactating is how the Octomom breastfeeds all of her children.

    • 1WineDude


      Richard – HA!!!!!

  • 1WineDude


    Alrighty, folks, here is the Official Wine Quiz Answer:

    D. Coconut

    The coconut smell that often marks older wines that have been aged in oak is the result of methyl octalactones, isomers that originate from lipids. These are often seen in older Gran Reserva wines from Rioja, which undergo significant periods of aging in American oak.

    Cheers!

  • zed


    I would have thought vanilla…

    • 1WineDude


      zed – me, too, actually. But my source says differently. :)

  • 1WineDude


    Rayzel, you’re too late for this quiz! :-)

  • 1WineDude


    No worries! Tune back in next Friday for the next quiz. Cheers!

  • 1WineDude


    You were correct with that guess, btw :-)

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