CH 2 - Wine Faults Flashcards

1
Q

Wines with a musty, moldy odor (similar to dank basement) are referred to as what?

A

Corked or cork taint

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2
Q

What is the culprit of cork taint?

A

A mold

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3
Q

Where can the mold that causes cork taint grow?

A

On or in the cork oak tree, on the winemaking implements or in the winery itself

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4
Q

When the mold interacts with other compounds, what chemical is generated?

A

2,4,6-trichloroanisole (TCA)

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5
Q

What percentage of bottles are reported to be affected by cork taint?

A

From 1 - 8% of bottles produced each year

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6
Q

While some people cannot smell TCA at all, most can detect at concentrations of ___ to ____ parts per trillion

A

2 to 7 parts per trillion

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7
Q

Which sulfur compound, at high concentrations, causes a burnt match smel?

A

Sulfur dioxide

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8
Q

What sensation can sulfur dioxide cause?

A

An unpleasant burning sensation in the throat and nose

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9
Q

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

A

More, more

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10
Q

Which sulfur compound causes an odor of rotten eggs?

A

Hydrogen sulfide

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11
Q

When a sulfur-rich wine sits too long in the complete absence of oxygen, what sulfur compound is created?

A

Hydrogen sulfide

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12
Q

Hydrogen sulfide is created when wine rests in a barrel or tank for a long time with a large amount of _____ _______ in the bottom

A

Yeast sediment

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13
Q

Ethyl Mercaptan is a combination of Sulfur and which alcohol?

A

Ethanol

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14
Q

What kind of odor does Mercaptan create in wine?

A

Garlic or onions odor

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15
Q

What is Mercaptan added to to help detect a leak?

A

Natural gas

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16
Q

Most ______ cannot survive in the highly acidic environment that is wine

A

Bacteria

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17
Q

What 2 bacteria’s can survive the acidic environment of wine?

A

Lactic bacteria and acetobacter

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18
Q

What bacteria is responsible for malolactic fermentation?

A

Lactic bacteria

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19
Q

What does acetobacter convert alcohol into?

A

Acetic acid

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20
Q

What odor does acetic acid have?

A

Vinegar

21
Q

The term _______ may be used to refer to a fault evidenced in a wine with discernible volatile acidity accompanied by a high level of ethyl acedate

A

Ascensence

22
Q

What bacteria compound creates a rancid butter or spoiled cheese odor?

A

Butyric acid

23
Q

What smell does lactic acid create in wine?

A

Sauerkraut or a goat

24
Q

What odor does ethyl acetate create in wine?

A

Nail polish remover or model airplane glue

25
Q

What bacteria compound creates an odor like crushed geranium leaves?

A

Geranium

26
Q

Incomplete malolactic fermentation or improper breakdown of the preservative sorbic acid, causes which odor in wine?

A

An odor of crushed geranium leaves

27
Q

What is the short form for Brettanomyces?

A

Brett

28
Q

What odor does Brett cause in wine?

A

Sweaty or horsey odor; Band-Aid-like or medicinal

29
Q

What is a green odor or odor of leaves usually the result of?

A

Using immature (underripe) grapes

30
Q

What is the resulting chemical that a oxidative reaction may create?

A

Acetaldehyde

31
Q

The nutty, caramelized character of oxidation is the classic aroma associated with which type of wine?

A

Fino Sherry

32
Q

What kind of odor does maderized wine have?

A

A cooked or baked odor

33
Q

What is the maderized odors of cooked or baked a result of?

A

Excessive heating or oxidation

34
Q

What kind of wine are maderized odors of cooked or baked acceptable in?

A

Madeira wines that are deliberately heated

35
Q

What is a moldy odor in wine a result of?

A

The use of moldy grapes or moldy barrels

36
Q

The odor of ______ is sometimes associated with very low-acid wines or excess sulfur

A

Rubber

37
Q

What is a stale water odor called?

A

Stagnant

38
Q

What is a bitter and green odor called and what is it a result of?

A

Stemmy, grape stems

39
Q

A papery chemical odor, frequently associated with cor taint or the misuse of filter pads or filtering material is called?

A

Wet cardboard

40
Q

A pronounced odor of _____ may develop if dead yeast cells remain in contact with the wine for too long

A

Yeast

41
Q

What does the terms reduction or reductive refer to?

A

A smell of rotten eggs, garlic, struck matches, cabbage or burnt rubber

42
Q

The odors of rotten eggs, garlic, struck matches, cabbage or burnt rubber occur in what is known as reductive conditions. What is it the lack of?

A

Oxygen

43
Q

Substance that an smell like onions or garlic

A

Mercaptan

44
Q

Wine fault that smells of nail polish remover

A

Ethyl Acetate

45
Q

Bacteria that can turn wine into vinegar

A

Acetobacter

46
Q

Provides “oxidized” aromas of Sherry

A

Acetaldehydes

47
Q

Can lead to aromas such as: Band-aid, Horsy or Sweaty

A

Brett (Brettanomyces)

48
Q

Two possible causes of germanium fault

A

Incomplete malolactic fermentation

Improper breakdown of sorbic acid

49
Q

Conditions that lack oxygen

A

Reduction / Reductive