Chapter 2 - Wine Faults Flashcards
What is 2,4,6-Trichloroanisole (TCA)?
Cork Taint - TCA
A mold that can grow in the bark of the cork oak tree, on any part of wine making implements or in the winery itself. (cork, cardboard boxes, walls. It is very persistent.
Creates a very unpleasant incidence of moldy, musty basement.
In milder cases it can only cause the wine to smell and taste muted.
It is not harmful to ingest.
currently predicted to be eradicated. between 1-8% of bottles worldwide.
What are the odors resulting from sulfur compounds?
Sulfur Dioxide - S02
Hydrogen sulfide - H2S
Mercaptan
How can s02 be identified?
Wines with high concentrations of s02 will possess acrid smell, similar to burnt matches.
it may also cause an unplesant burning sensation in the throat and nose.
directly related to PH. The more acidic, the more pronounced s02 will be.
Describe H2S or Hydrogen Sulfide?
When a sulfur rich wine sits for an extended time with the absence of oxygen, it may develop the odor of rotten eggs.
Barrels with large amounts of yeast sediment may also get this
also wines closed with screw caps / stelven closure also (lack of oxygen)
Describe Mercaptan?
Ethyl Mercaptan may form as a combination of sulfur and ethanol.
The results tend to be along the lines of the smell of onions or garlic
Mercaptan is the odor added to oderless natural gas to help people detect a leak.
It can be confused with Hydrogen Sulfide.
Not easy to eradicate.
describe the odors that result from the action of bacteria?
If left unchecked bacteria can wreck havoc on wine for a few different reasons.
First Bacteria normally can not thrive or flourish in a very acidic nature.
exceptions are Lactic bacteria, and Acetobacter.
Acetobacter is responsible for turning alcohol into acetic acid.
Lactic bacteria is responsible for Malolactic fermentation (Intentional or not)
Some bacteria attacks the chemical compounds in wine and creating Carbon Dioxide - potentially disasterous if not intentional
Describe Brett or Brettanomyces?
A member of the yeast family and can infect a winery.
causes a horsey or sweaty odor, it can also deaden the primary scent of the wine.
- bandaid
- medicinal
Describe the term Green as in an odor?
The odor of leaves, usually resulting from the use of immature or underripe grapes.
Describe the term oxidized?
oxygen from the air will dissolve in wine that has been exposed to air. which causes a reaction with some of the phenolic compounds.
The result may create acetaldehyde.
Nutty, carmelized character - associated with Sherry
Browning may also occur
describe Maderized?
A cooked or baked odor, resulting from excessive heat or oxidation.
considered a fault unless it is Madeira.
Name a few other odors found in wine?
Moldy
Rubbery
Stagnant
Stemmy - The bitter, green odor of grape stems
wet cardboard
Describe the term Yeasty or leesy?
A pronounced odor of yeast that may develop if dead yeast cells remain in contact with the wine too long. Although that is normal and acceptable in sparkling wines and some other wines intentionally aged “on the lees”
Describe Reduction and/or Reductive?
A term that refers to a smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber.
It is not accurate term to describe the actual chemical process that creates these odors, but it is commonly used.
These odors occur in what is known as reductive conditions; conditions that lack oxygen.
