Chapter 2 - Wine Faults Flashcards
What is the source of cork taint?
2,4,6-trichloroanisole (TCA), a chemical generated by a mold that grows on and in the bark of the cork oak tree, on winemaking implements, or in the winery itself. Affects 1-8% of bottles produced each year.
What is the detection threshold of TCA?
2-7 parts per trillion
What are the odors produced by sulfur compounds?
Sulfur dioxide - burnt matches
Hydrogen sulfide - rotten eggs
Mercaptan - garlic or onions
What is the combination of sulfur and ethanol?
Ethyl mercaptan
What odors are the result of bacteria?
Acetic acid - odor of vinegar
Butyric acid - rancid butter or spoiled cheese
Lactic acid - sauerkraut or a goat
Ethyl acetate - fingernail polish remover or model airplane glue
Geranium - crushed geranium
What is ascensence?
Fault evidenced in a wine with volatile acidity and a high level of ethyl acetate.
What causes geranium?
Incomplete malolactic fermentation or improper breakdown of the preservative sorbic acid.
What is Brett?
Brettanomyces yeast that causes a sweaty or horsy odor. Band aid or medicinal.
What is Green?
Odor of leaves, resulting from underripe grapes.
What can oxygen do to a wine?
Causes browning or creates acetaldehyde
What are the characteristics of a wine that has been maderized?
Cooked or baked aroma, caused by heating or oxidization.
What causes a rubbery odor?
Low acid wines or excess sulfur
What produces a yeasty/leesy odor?
Dead yeast cells in contact with the wine too long
What are reductive conditions?
Lacking oxygen. Can produce odors of rotten eggs, garlic, struck matches, cabbage, or burnt rubber.
