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2021 Certified Specialist of Wine > Chapter 2 - Faults > Flashcards

Chapter 2 - Faults Flashcards

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1
Q

Most likely source of Acetic acid

A

Bacteria

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2
Q

Most likely source of pronounced odor of lees

A

Yeast

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3
Q

Most likely source of Acetaldehyde

A

Oxidation

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4
Q

Most likely source of Mercaptan

A

Sulfur

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5
Q

Most likely source of Cork Taint

A

Mold

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6
Q

Most likely source of Ascensence

A

Bacteria

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7
Q

Most likely source of Butyric acid

A

Bacteria

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8
Q

Most likely source of Browning

A

Oxidation

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9
Q

Most likely source of Brettanomyces

A

Mold

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10
Q

Most likely source of Geranium

A

Bacteria

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11
Q

What compound is the root cause of cork taint?

A

2, 4, 6 Trichloroanisole

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12
Q

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

A

Musty, moldy, dank basement

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13
Q

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

A

Butyric Acid

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14
Q

What faulty wine aroma can be caused by incomplete MLF?

A

Geranium

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15
Q

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

A

Maderized

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16
Q

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

A

Ascensence

17
Q

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

A

Horsey, sweaty, band-aid like, medicinal

18
Q

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

A

Mercaptan

19
Q

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

A

Nail polish remover

20
Q

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

A

Hydrogen Sulfide

21
Q

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

A

Sulfur Dioxide

22
Q

What off-odor is caused by acetic acid?

A

Vinegar

23
Q 
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
A

Leesy

24
Q 
Which of the following wine faults can occur as a result of sulfur compounds? 
A. Butyric Acid
B. Oxidation
C. Lactic Acid
D. Mercaptan
A

Mercaptan

25
Q 
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
A

Sweaty or horsey odor

26
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

2, 4, 6 Trichloroanisole

27
Q 
What aroma can be caused by an excess of ethyl acetate? 
A. Geranium
B. Wet cardboard
C. Vinegar
D. Fingernail polish remover
A

Fingernail polish remover

28
Q 
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
A

Geranium

29
Q 
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
A

Low, 2-7 ppt

30
Q 
What wine fault can lead to the aroma of rotten eggs? 
A. Brettanomyces
B. Hydrogen Sulfide
C. Ethyl Acetate
D. Mercaptan
A

Hydrogen Sulfide

2021 Certified Specialist of Wine (2 decks)

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