Ch 2 - Wine Faults Flashcards

1
Q

Potential wine fault(s) relating to Sulfur

A

Mercaptan

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2
Q

Potential wine fault(s) relating to Bacteria

A

acetic acid, ascensence, butyric acid, geranium

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3
Q

Potential wine fault(s) relating to yeast

A

pronounced odor of lees, brettanomyces

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4
Q

Potential wine fault(s) relating to mold

A

cork taint

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5
Q

Potential wine fault(s) relating to oxidation

A

acetaldehyde, browning

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6
Q

root cause of cork taint

A

2,4,6 TCA

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7
Q

What does “corked” wine smell like?

A

musty, moldy, like a dank basement

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8
Q

what can cause wine to smell like rancid butter?

A

butyric acid

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9
Q

what does incomplete malolactic fermentation smell like?

A

geranium

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10
Q

what is the term used to describe when wine has a cooked or baked odor?

A

Maderized

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11
Q

what wine fault is caused by high amounts of acetic acid and ethyl acetate

A

ascensence, or volatile acidity

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12
Q

what specific terms can describe a wine with an excess of Brett

A

sweaty, horsy, band-aid, or medicinal

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13
Q

what substance can cause a wine to smell like onions or garlic

A

mercaptan (ethyl mercaptan)

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14
Q

what aroma can be caused by an abundance of ethyl acetate

A

nail polish remover

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15
Q

what wine fault can have the smell of burnt matches

A

sulfur dioxide

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16
Q

what wine fault smells like rotten eggs?

A

hydrogen sulfide

17
Q

what off-odor is caused by acetic acid

A

vinegar

18
Q

what odor can occur from prolonged contact with dead yeast?

A

Leesy

19
Q

what wine fault can occur from sulfur compounds?

A

mercaptan

20
Q

what odors are a result of excessive Brett

A

sweaty or horsy odor

21
Q

what aroma is from ethyl acetate?

A

nail polish remover

22
Q

what wine fault is from incomplete MLF

A

geranium

23
Q

TCA is noticeable at _____ concentrations, with it being detectable by most people at a level of ________

A

Low; 2 to 7 parts per trillion

24
Q

what wine fault can lead to a smell of rotten eggs

A

hydrogen sulfide