Chapter 2 - Faults

Question 1

Most likely source of Acetic acid

Answer 1

Bacteria

Question 2

Most likely source of pronounced odor of lees

Answer 2

Yeast

Question 3

Most likely source of Acetaldehyde

Answer 3

Oxidation

Question 4

Most likely source of Mercaptan

Answer 4

Sulfur

Question 5

Most likely source of Cork Taint

Answer 5

Mold

Question 6

Most likely source of Ascensence

Answer 6

Bacteria

Question 7

Most likely source of Butyric acid

Answer 7

Bacteria

Question 8

Most likely source of Browning

Answer 8

Oxidation

Question 9

Most likely source of Brettanomyces

Answer 9

Mold

Question 10

Most likely source of Geranium

Answer 10

Bacteria

Question 11

What compound is the root cause of cork taint?

Answer 11

2, 4, 6 Trichloroanisole

Question 12

What specific terms can be used to describe the aroma of a “corked” wine?

Answer 12

Musty, moldy, dank basement

Question 13

What substance can cause a wine to smell like rancid butter?

Answer 13

Butyric Acid

Question 14

What faulty wine aroma can be caused by incomplete MLF?

Answer 14

Geranium

Question 15

What is the term used to describe a wine that has a cooked or baked odor?

Answer 15

Maderized

Question 16

What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?

Answer 16

Ascensence

Question 17

What specific terms can be used to describe a wine with an excess of Brett?

Answer 17

Horsey, sweaty, band-aid like, medicinal

Question 18

What substance can cause a wine to smell like onions or garlic?

Answer 18

Mercaptan

Question 19

What aroma can be caused by an excess of ethyl acetate?

Answer 19

Nail polish remover

Question 20

What wine fault is often described as similar to rotten eggs?

Answer 20

Hydrogen Sulfide

Question 21

What wine fault can be described as having the aroma of burnt matches?

Answer 21

Sulfur Dioxide

Question 22

What off-odor is caused by acetic acid?

Answer 22

Vinegar

Question 23

Which of the following wine odors can occur as a result of prolonged contact with dead yeast cells? 
A. Ethyl acetate
B. Leesy
C. Geranium
D. Onions or garlic

Answer 23

Leesy

Question 24

Which of the following wine faults can occur as a result of sulfur compounds? 
A. Butyric Acid
B. Oxidation
C. Lactic Acid
D. Mercaptan

Answer 24

Mercaptan

Question 25

``` Which of the following wine faults can occur as a result of an excess of Brettanomyces? A. Sweaty or horsey odor B. Citric or lemony aroma C. Rancid butter or spoiled cheese odor D. Vinegar odor ```

Answer 25

Sweaty or horsey odor

Question 26

``` Which of the following compounds is responsible for cork taint? A. Acetic Acid B. 2, 4, 6 Trichloroanisole C. Butyric Acid D. Hydrogen sulfide ```

Answer 26

2, 4, 6 Trichloroanisole

Question 27

``` What aroma can be caused by an excess of ethyl acetate? A. Geranium B. Wet cardboard C. Vinegar D. Fingernail polish remover ```

Answer 27

Fingernail polish remover

Question 28

``` Which of the following wine faults may be caused by lactic acid bacteria interacting with sorbic acid? A. Wet cardboard B. Oxidized C. Geranium D. Brett ```

Answer 28

Geranium

Question 29

``` TCA is noticeable at very ___ concentrations, with most people able to detect it at the level of ___. A. Low, 2-7 ppt B. Low, 100-120 ppt C. High, 2K-5K ppm D. High, 10K-20K ppm ```

Answer 29

Low, 2-7 ppt

Question 30

``` What wine fault can lead to the aroma of rotten eggs? A. Brettanomyces B. Hydrogen Sulfide C. Ethyl Acetate D. Mercaptan ```

Answer 30

Hydrogen Sulfide