Chapter 2: Wine Faults Flashcards
1
Q
Wine fault described as smelling like “burnt matches”
A
Sulfur dioxide
2
Q
Substance that can smell like onions or garlic
A
Mercaptan
3
Q
Wine fault described as smelling like “rotten eggs”
A
Hydrogen sulfide
4
Q
Wine fault that smells of nail polish remover
A
Ethyl Acetate
5
Q
Smells like rancid butter
A
Butyric acid
6
Q
Caused by 2,4,6-Trichloranisole
A
Cork taint
7
Q
Bacteria that can turn wine into vinegar
A
Acetobacter
8
Q
Provides “oxidized” aromas to Sherry
A
Acetaldehydes
9
Q
Can lead to aromas such as: Band-Aid - “Horsey” - “Sweaty”
A
Brett (Brettanomyces)
10
Q
Term used for a “cooked” or “baked” aroma
A
Maderized
11
Q
Fault caused by the improper breakdown of sorbic acid
A
Geranium fault
12
Q
Conditions that lack oxygen
A
Reduction/Reductive
