Ch. 2: Wine Faults Flashcards
Wine’s Scent Comes From…
Grapes
Fermentation
Aging
Oxidation
Contact with oak
Reasons for Bad Aromas
Winemaking errors
Improper storage
Bad luck
“Corked” Wines (Cork Tainting)
Musty, moldy odor
2,4,6-Trichloranisole (TCA)
Mold that grows:
On bark of cork oak trees
On winemaking implements
In the winery
TCA Facts
Results when mold interacts with other compounds
1-8% of bottles produced
Noticeable at low concentrations (2-7 parts per trillion)
Odors Resulting from Sulfur Compounds
Sulfur dioxide (SO2)
Hydrogen sulfide (H2S)
Mercaptan
Odors Resulting from Bacteria
Lactic acid and acetobacter
Typical Off-Odors of Bacteria
Acetic acid
Butyric acid
Lactic acid
Ethyl acetate
Geranium
Sulfur Dioxide (SO2)
Acrid smell - burnt matches
Burning sensation in throat and nose
More acidic the wine, the more pronounced
Hydrogen Sulfide (H2S)
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
Mercaptan
May form as combo of sulfur and ethanol
Smells like garlic or onions
Acetic Acid Odor
Odor of vinegar
Ascensence
Volatile acidity with high level of ethyl acetate
Butyric Acid Odor
Odor of rancid butter or spoiled cheese
Lactic Acid Odor
Smell of sauerkraut or goat
Ethyl Acetate Odor
Fingernail polish remover or model plane glue
Reaction of ethanol and acetic acid
Geranium Odor
Crushed geranium leaves
Caused by incomplete malolactic fermentation or improper breakdown of sorbic acid
Brett (Brettanomyces)
Sweaty, horsy odor
Band-aid, medicinal odor
May deaden primary flavors
Member of yeast family
Can infect winery, some or all wines
Green Odor
Leaves
From use of immature or under ripe grapes
Oxidized Odor
Nutty or caramalized odor
When oxygen dissolves in wine
Lack of fruit character
Browning may occur
Maderized Odor
Cooked/baked odor
From excessive heat or oxidation
Moldy Odor
Mold
From use of moldy grapes or barrels
Rubbery Odor
Odor of rubber
Very low acid or excess sulfur
Stagnant Odor
Stale water