Chapter 11: Understanding Wine Faults: Flashcards
What are the most common wine faults?
Cork taint, oxidation, reduction, volatile acidity, heat damage, and Brettanomyces.
What causes cork taint in wine?
The presence of TCA (trichloroanisole), which contaminates the cork.
What are the sensory signs of cork taint in wine?
Damp cardboard or musty smells, with muted fruit flavors.
What is oxidation, and how does it affect wine?
Exposure to oxygen that causes wine to lose freshness, resulting in brown color, muted fruit, and nutty flavors.
How can oxidation occur in wine?
From faulty closures, poor storage conditions, or excessive aeration during winemaking.
What is reduction, and what does it smell like?
A lack of oxygen during winemaking or bottling, producing smells like rotten eggs, cabbage, or burnt rubber.
What is volatile acidity (VA), and how is it detected?
Excessive acetic acid in wine, detected as vinegar or nail polish remover aromas.
What is Brettanomyces (Brett), and how does it affect wine?
A yeast contamination that can impart barnyard or medicinal flavors.
Fill in the blank: Excessive acetic acid in wine is known as _______.
volatile acidity (VA)
True or False: Oxidation can be beneficial for wine.
False
What are the potential sensory effects of heat damage on wine?
Cooked fruit flavors and loss of freshness.
List three sensory signs of reduction in wine.
- Rotten eggs
- Cabbage
- Burnt rubber
