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CSW > Chapter 2 Wine Faults > Flashcards

Chapter 2 Wine Faults Flashcards

1
Q

Acetic acid

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Bacteria

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2
Q

Pronounced odor of lees

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Yeast

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3
Q

Acetaldehyde

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Oxidation

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4
Q

Mercaptan

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Sulfur compound

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5
Q

Cork taint

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Mold

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6
Q

Ascensence

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Bacteria

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7
Q

Butyric acid

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Bacteria

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8
Q

Browning

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Oxidation

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9
Q

Brettanomyces

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

Yeast

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10
Q

Geranium

Match the wine fault/off-odor with its most likely source.

Sulfur Compound
Bacteria
Yeast
Mold
Oxidation
A

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 or moldy

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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

Crushed Geranium leaves

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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 alcohol?

A

Ascensence

17
Q

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

A

Sweaty or horsy

18
Q

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

A

Ethyl Mercaptan

19
Q

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

A

Fingernail polish remover or model airplane glue

20
Q

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

A

Sulfur Dioxide (SO2)

21
Q

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

A

Hydrogen Sulfide (H2S)

22
Q

What off-odor is caused by acetic acid?

A

Vinegar

CSW (9 decks)

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