CH 2 - Wine Faults Flashcards

(49 cards)

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?

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

22
Q

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

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
What bacteria compound creates an odor like crushed geranium leaves?
Geranium
26
Incomplete malolactic fermentation or improper breakdown of the preservative sorbic acid, causes which odor in wine?
An odor of crushed geranium leaves
27
What is the short form for Brettanomyces?
Brett
28
What odor does Brett cause in wine?
Sweaty or horsey odor; Band-Aid-like or medicinal
29
What is a green odor or odor of leaves usually the result of?
Using immature (underripe) grapes
30
What is the resulting chemical that a oxidative reaction may create?
Acetaldehyde
31
The nutty, caramelized character of oxidation is the classic aroma associated with which type of wine?
Fino Sherry
32
What kind of odor does maderized wine have?
A cooked or baked odor
33
What is the maderized odors of cooked or baked a result of?
Excessive heating or oxidation
34
What kind of wine are maderized odors of cooked or baked acceptable in?
Madeira wines that are deliberately heated
35
What is a moldy odor in wine a result of?
The use of moldy grapes or moldy barrels
36
The odor of ______ is sometimes associated with very low-acid wines or excess sulfur
Rubber
37
What is a stale water odor called?
Stagnant
38
What is a bitter and green odor called and what is it a result of?
Stemmy, grape stems
39
A papery chemical odor, frequently associated with cor taint or the misuse of filter pads or filtering material is called?
Wet cardboard
40
A pronounced odor of _____ may develop if dead yeast cells remain in contact with the wine for too long
Yeast
41
What does the terms reduction or reductive refer to?
A smell of rotten eggs, garlic, struck matches, cabbage or burnt rubber
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?
Oxygen
43
Substance that an smell like onions or garlic
Mercaptan
44
Wine fault that smells of nail polish remover
Ethyl Acetate
45
Bacteria that can turn wine into vinegar
Acetobacter
46
Provides "oxidized" aromas of Sherry
Acetaldehydes
47
Can lead to aromas such as: Band-aid, Horsy or Sweaty
Brett (Brettanomyces)
48
Two possible causes of germanium fault
Incomplete malolactic fermentation | Improper breakdown of sorbic acid
49
Conditions that lack oxygen
Reduction / Reductive