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CSW 2020 Study Guide > Chapter 2: Wine Faults > Flashcards

Chapter 2: Wine Faults Flashcards

1
Q

Acetic Acid

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

b. bacteria

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2
Q

Pronounced odor of lees

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

c. yeast

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3
Q

Acetalydehyde

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

e. oxidation

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4
Q

Mercaptan

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

a. sulfur compound

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5
Q

Cork taint

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

d. mold

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6
Q

Ascensence

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

b. bacteria

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7
Q

Butyric Acid

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

b. bacteria

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8
Q

Browning

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

e. oxidation

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9
Q

Brettanomyces

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

c. yeast

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10
Q

Geranium

  • Match with off-odors and wine faults that is most likely the source.
    a. sulfur compounds
    b. bacteria
    c. yeast
    d. mold
    e. oxidation
A

b. bacteria

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11
Q

What compound is the root cause of cork taint?

A

2,4,6- Trichloranisole (TCA)

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12
Q

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

A

Musty, moldy or 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 malolactic fermentation?

A

Geranium

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15
Q

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

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 or volatile acidity

17
Q

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

A

Sweaty, horsy, band-air, or medicinal

18
Q

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

A

Mercaptan (ethyl mercaptan)

19
Q

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

A

Nail polish remover or model airplane glue

20
Q

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

A

Sulfur dioxide

21
Q

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

A

Hydrogen sulfide

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

b. 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

d. mercaptan

25
Q

Which of the following wine faults can occur as a result of an excess of Brettanomyces?

a. sweaty or horsy odor
b. citric or lemony aroma
c. rancid butter or spoiled cheese odor
d. vinegar odor

A

a. sweaty or horsy 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

b. 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

d. fingernail polish remover

28
Q

What faulty wine aroma can be caused by incomplete malolactic fermentation?

a. wet cardboard
b. oxidized
c. geranium
d. brett

A

c. geranium

29
Q

TCA is noticeable at very _____ concentrations, with most people able to detect it at the level of ____

a. low, 2 to 7 parts per trillion
b. low, 100 to 120 parts per trillion
c. high, 2,000 to 5,000 parts per million
d. high, 10,000 to 20,000 parts per million

A

a. low, 2 to 7 parts per trillion

30
Q

What wine fault can lead to the aroma of rotten eggs?

a. brettanomyces
b. hydrogen sulfide
c. ethyl acetate
d. mercaptan

A

b. hydrogen sulfide

CSW 2020 Study Guide (23 decks)

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