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CSW Study Guide > Ch. 2: Wine Faults > Flashcards

Ch. 2: Wine Faults Flashcards

1
Q

Wine’s Scent Comes From…

A

Grapes

Fermentation

Aging

Oxidation

Contact with oak

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2
Q

Reasons for Bad Aromas

A

Winemaking errors

Improper storage

Bad luck

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3
Q

“Corked” Wines (Cork Tainting)

A

Musty, moldy odor

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4
Q

2,4,6-Trichloranisole (TCA)

A

Mold that grows:

On bark of cork oak trees

On winemaking implements

In the winery

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5
Q

TCA Facts

A

Results when mold interacts with other compounds

1-8% of bottles produced

Noticeable at low concentrations (2-7 parts per trillion)

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6
Q

Odors Resulting from Sulfur Compounds

A

Sulfur dioxide (SO2)

Hydrogen sulfide (H2S)

Mercaptan

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7
Q

Odors Resulting from Bacteria

A

Lactic acid and acetobacter

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8
Q

Typical Off-Odors of Bacteria

A

Acetic acid

Butyric acid

Lactic acid

Ethyl acetate

Geranium

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9
Q

Sulfur Dioxide (SO2)

A

Acrid smell - burnt matches

Burning sensation in throat and nose

More acidic the wine, the more pronounced

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10
Q

Hydrogen Sulfide (H2S)

A

Occurs in wine that sits too long in absence of O2

Odor of rotten eggs

Barrel or tank of wine rests for long time with large amounts of yeast sediment

Potential problem with wine with screw caps

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11
Q

Mercaptan

A

May form as combo of sulfur and ethanol

Smells like garlic or onions

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12
Q

Acetic Acid Odor

A

Odor of vinegar

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13
Q

Ascensence

A

Volatile acidity with high level of ethyl acetate

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14
Q

Butyric Acid Odor

A

Odor of rancid butter or spoiled cheese

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15
Q

Lactic Acid Odor

A

Smell of sauerkraut or goat

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16
Q

Ethyl Acetate Odor

A

Fingernail polish remover or model plane glue

Reaction of ethanol and acetic acid

17
Q

Geranium Odor

A

Crushed geranium leaves

Caused by incomplete malolactic fermentation or improper breakdown of sorbic acid

18
Q

Brett (Brettanomyces)

A

Sweaty, horsy odor

Band-aid, medicinal odor

May deaden primary flavors

Member of yeast family

Can infect winery, some or all wines

19
Q

Green Odor

A

Leaves

From use of immature or under ripe grapes

20
Q

Oxidized Odor

A

Nutty or caramalized odor

When oxygen dissolves in wine

Lack of fruit character

Browning may occur

21
Q

Maderized Odor

A

Cooked/baked odor

From excessive heat or oxidation

22
Q

Moldy Odor

A

Mold

From use of moldy grapes or barrels

23
Q

Rubbery Odor

A

Odor of rubber

Very low acid or excess sulfur

24
Q

Stagnant Odor

A

Stale water

25
Q

Stemmy Odor

A

Bitter, green odor of grape stems

26
Q

Wet Cardboard Odor

A

Paper chemical odor

Associated with cork taint or misuse of filtering materials

27
Q

Yeast (Leesy) Odor

A

Pronounced yeast odor

Develops if dead yeast cells in contact with wine too long

Normal in sparkling wines

28
Q

Reduction (Reductive) Odor

A

Rotten eggs

Garlic

Struck matches

Cabbage

Burnt rubber

Caused in conditions that lack oxygen (reductive)

CSW Study Guide (9 decks)

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