CH 2 - Wine Faults

Question 1

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

Answer 1

Corked or cork taint

Question 2

What is the culprit of cork taint?

Answer 2

A mold

Question 3

Where can the mold that causes cork taint grow?

Answer 3

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

Question 4

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

Answer 4

2,4,6-trichloroanisole (TCA)

Question 5

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

Answer 5

From 1 - 8% of bottles produced each year

Question 6

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

Answer 6

2 to 7 parts per trillion

Question 7

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

Answer 7

Sulfur dioxide

Question 8

What sensation can sulfur dioxide cause?

Answer 8

An unpleasant burning sensation in the throat and nose

Question 9

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

Answer 9

More, more

Question 10

Which sulfur compound causes an odor of rotten eggs?

Answer 10

Hydrogen sulfide

Question 11

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

Answer 11

Hydrogen sulfide

Question 12

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

Answer 12

Yeast sediment

Question 13

Ethyl Mercaptan is a combination of Sulfur and which alcohol?

Answer 13

Ethanol

Question 14

What kind of odor does Mercaptan create in wine?

Answer 14

Garlic or onions odor

Question 15

What is Mercaptan added to to help detect a leak?

Answer 15

Natural gas

Question 16

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

Answer 16

Bacteria

Question 17

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

Answer 17

Lactic bacteria and acetobacter

Question 18

What bacteria is responsible for malolactic fermentation?

Answer 18

Lactic bacteria

Question 19

What does acetobacter convert alcohol into?

Answer 19

Acetic acid

Question 20

What odor does acetic acid have?

Answer 20

Vinegar

Question 21

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

Answer 21

Ascensence

Question 22

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

Answer 22

Butyric acid

Question 23

What smell does lactic acid create in wine?

Answer 23

Sauerkraut or a goat

Question 24

What odor does ethyl acetate create in wine?

Answer 24

Nail polish remover or model airplane glue

Question 25

What bacteria compound creates an odor like crushed geranium leaves?

Answer 25

Geranium

Question 26

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

Answer 26

An odor of crushed geranium leaves

Question 27

What is the short form for Brettanomyces?

Answer 27

Brett

Question 28

What odor does Brett cause in wine?

Answer 28

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

Question 29

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

Answer 29

Using immature (underripe) grapes

Question 30

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

Answer 30

Acetaldehyde

Question 31

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

Answer 31

Fino Sherry

Question 32

What kind of odor does maderized wine have?

Answer 32

A cooked or baked odor

Question 33

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

Answer 33

Excessive heating or oxidation

Question 34

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

Answer 34

Madeira wines that are deliberately heated

Question 35

What is a moldy odor in wine a result of?

Answer 35

The use of moldy grapes or moldy barrels

Question 36

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

Answer 36

Rubber

Question 37

What is a stale water odor called?

Answer 37

Stagnant

Question 38

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

Answer 38

Stemmy, grape stems

Question 39

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

Answer 39

Wet cardboard

Question 40

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

Answer 40

Yeast

Question 41

What does the terms reduction or reductive refer to?

Answer 41

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

Question 42

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?

Answer 42

Oxygen

Question 43

Substance that an smell like onions or garlic

Answer 43

Mercaptan

Question 44

Wine fault that smells of nail polish remover

Answer 44

Ethyl Acetate

Question 45

Bacteria that can turn wine into vinegar

Answer 45

Acetobacter

Question 46

Provides “oxidized” aromas of Sherry

Answer 46

Acetaldehydes

Question 47

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

Answer 47

Brett (Brettanomyces)

Question 48

Two possible causes of germanium fault

Answer 48

Incomplete malolactic fermentation

Improper breakdown of sorbic acid

Question 49

Conditions that lack oxygen

Answer 49

Reduction / Reductive