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Certified Specialist of Wine (2020) > Ch 2. Wine Faults > Flashcards

Ch 2. Wine Faults Flashcards

- Recall the main terminology associated with wine faults - Describe the source and effect of cork taint - Discuss the impact of sulfur compounds on wine - Recognize which odors are acceptable and under which conditions

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1
Q

Where is a wine’s distinct scent derived from?

A
  1. Grapes
  2. Fermentation processes
  3. Aging
  4. Oxidation
  5. Contact with oak
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2
Q

What does cork taint smell like?

A

Musty and moldy, like a ‘dank basement’

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3
Q

True or false:

Infected corks are the only source of cork taint.

A

False

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4
Q

What causes cork taint?

A

A mold that can grow on and in the bark of the cork oak tree, winemaking implements, or the winery itself, which interacts with other compounds to generate 2,4,6-trichloroanisole (TCA). TCA can leach from a cork and into the wine or become present in wine from other sources.

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5
Q

What effects does cork taint have on a wine?

A

Unpleasant, moldy odor.

In mild cases, the wine tastes muted or less flavorful.

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6
Q

True or false:

TCA is not harmful to ingest.

A

True

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7
Q

True or false:

TCA is not highly persistent.

A

False

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8
Q

True or false:

TCA cannot be transferred into wines that are sealed with screw caps or artificial corks.

A

False

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9
Q

How many bottles are affected by cork taint annually?

A

1 - 8%

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10
Q

TCA has a ___ recognition threshold and is noticeable at very ____ concentrations.

A

TCA has a LOW recognition threshold and is noticeable at very LOW concentrations.

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11
Q

Most people can detect TCA at concentrations of __ to ___ parts per ___.

A

Most people can detect TCA at concentrations of 2 to 7 parts per TRILLION.

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12
Q

True or false:

Sulfur can produce strong off-odors.

A

True

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13
Q

What is sulfur dioxide?

A

A preservative, the most common form of sulfur in wine.

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14
Q

What does sulfur dioxide smell like?

A

Acrid, burnt matches.

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15
Q

What impacts the sensory effects of sulfur dioxide?

A

pH

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16
Q

The ____ acidic the wine, the ___ pronounced the sulfur dioxide will be.

A

The MORE acidic the wine, the MORE pronounced the sulfur dioxide will be.

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17
Q

What are the 3 forms of sulfur that can produce odors?

A
  1. Sulfur dioxide (SO2)
  2. Hydrogen sulfide (H2S)
  3. Mercaptan
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18
Q

What is hydrogen sulfide?

A

A colorless gas formed by sulfur compounds in the complete absence of oxygen.

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19
Q

What does hydrogen sulfide smell like?

A

Rotten eggs

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20
Q

What is the most typical way hydrogen sulfide is formed during winemaking?

A

When a barrel or tank of wine rests for a long time with a large amount of yeast sediment in the bottom.

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21
Q

Why can hydrogen sulfide be a problem for wines closed with screw caps?

A

Because screw caps are impervious to oxygen.

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22
Q

What is ethyl mercaptan?

A

A sulfur-ethanol compound of that is very malodorous and ruins a wine if developed.

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23
Q

What does mercaptan smell like?

A

Garlic or onions

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24
Q

True or false:

Mercaptan is the odor added to odorless natural gas to help people detect a leak.

A

True

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25
Q

What form of sulfur is mercaptan most easily confused with?

A

Hydrogen sulfide

26
Q

True or false:

Mercaptan is not serious and can be easily remedied.

A

False

27
Q

What are the most common bacterial-related odors?

A
  1. Acetic acid
  2. Butyric acid
  3. Lactic acid
  4. Geranium
28
Q

Which 2 bacterias can survive in the acidic environment of wine?

A
  1. Lactic bacteria

2. Acetobacter

29
Q

Which bacteria are responsible for malolactic fermentation?

A

Lactic bacteria

30
Q

Which bacteria can convert alcohol into acetic acid?

A

Acetobacter

31
Q

How does bacteria attacking chemical compounds in the wine affect the wine itself?

A

It can:

  • change the composition
  • produce carbon dioxide or other gases
  • produce unpleasant odors
32
Q

What does acetic acid smell like?

A

Vinegar

33
Q

What does ‘volatile acidity’ reference?

A

A wine with a decided roma of white vinegar caused by acetic acid.

34
Q

What does ascensence?

A

A fault evidenced in a wine with discernible volatile acidity accompanied by a high level of ethyl acetate.

35
Q

What does Butyric acid smell like?

A

Rancid butter or spoiled cheese

36
Q

What does lactic acid smell like?

A

Sauerkraut or goat

37
Q

What does ethyl acetate smell like?

A

Fingernail polish remover or model airplane glue

38
Q

What does geranium smell like?

A

Crushed geranium leaves

39
Q

What causes the geranium odor?

A

Incomplete malolactic fermentation

40
Q

What is Brett short for?

A

Brettanomyces

41
Q

Where is Brett derived from?

A

Yeast

42
Q

True or false:

Brett can infect winery and potentially all of it’s wines made there.

A

True

43
Q

What does Brett smell like?

A

Band-Aid, medicinal, sweaty, horsy

44
Q

What can Brett do to a flavor of a wine?

A

It can deaden the primary flavors

45
Q

What does a ‘green’ odor smell like?

A

leaves

46
Q

What is a ‘green’ odor usually from?

A

Use of immature or underripe grapes

47
Q

What chemical occurs from oxidative reactions?

A

Acetaldehyde

48
Q

What does acetaldehyde smell like?

A

Nutty, caramelized

49
Q

What color can oxidation turn wine?

A

Brown

50
Q

What does maderized wine smell like?

A

Cooked or baked

51
Q

How do wines become maderized?

A

From excessive heat or oxidation

52
Q

True or false:

Maderized wine is generally considered to be a fault.

A

True

53
Q

What does a moldy odor result from?

A

The use of moldy grapes or moldy barrels

54
Q

The odor of rubber can be caused by ____ acid or ____ sulfur.

A

The odor of rubber can be caused by LOW acid or EXCESS sulfur.

55
Q

What does a ‘stagnant’ odor smell like?

A

Stale water

56
Q

What does a ‘stemmy’ odor smell like?

A

Bitter, green odor of grape stems

57
Q

What does a wet cardboard odor result from?

A

Cork taint or misuse of filter pads or filtering materials

58
Q

What does a yeasty odor result from?

A

Dead yeast cells in contact with the wine for too long

59
Q

True or false:

It is not acceptable for sparkling wines to smell yeasty.

A

False

60
Q

True or false:

It is acceptable for wines intentionally aged ‘on the lees’ to smell yeasty.

A

True

61
Q

What odors can the term ‘reduction’ refer to?

A

Rotten eggs, garlic, burnt matches, cabbage, burnt rubber

62
Q

What is a reductive condition?

A

A condition that lacks oxygen

Certified Specialist of Wine (2020) (3 decks)

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