Chapt 2- Checkpoint Quiz Flashcards
1
Q
Which of the following wine orders can occur as a result of prolonged contact with dead yeast cells? A. Ethyl acetate B. Leesy C. Geranium D. Onions, garlic
A
B. Leesy
2
Q
Which of the following wine faults can occur as a result of sulfur compounds? A. Butryic acid B. Oxidation C. Lactic acid D. Mercaptan
A
D. Mercaptan
3
Q
Which of the following wine faults can occur as a result of an excess of Brettanomyces? A. Sweaty or horsy odor B. Citric or lemony aroma C. Rancid butter or spoiled cheese odor D. Vinegar odor
A
A. Sweaty or horsy odor
4
Q
Which of the following compounds is responsible for cork taint? A. Acetic acid B. 2,4,6-Trichloroanisole C. Butyric acid D. Hydrogen sulfide
A
B. 2,4,6-Trichloroanisole
5
Q
What aroma can be caused by an excess of ethyl acetate? A. Geranium B. Wet cardboard C. Vinegar D. Fingernail polish remover
A
D. Fingernail polish remover
6
Q
What faulty wine aroma can be caused by incomplete malolactic fermentation? A. Wet cardboard B. Oxidation C. Geranium D. Brett
A
C. Geranium
7
Q
TCA is noticeable at very \_\_\_\_\_ concentrations, with most people able to detect it at the level of \_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_. A. Low, 2-7ppt B. Low, 100-200ppt C. high, 2,000-5,000ppm D. High, 10,000-20,000ppm
A
A. Low, 2-7ppt
8
Q
What wine fault can lead to the aroma of rotten eggs? A. Brettanomyces B. Hydrogen sulfide C. Ethyl acetate D. Mercaptan
A
B. Hydrogen sulfide
