Chapter Two - Wine Faults Flashcards
What compound is the root cause of cork taint?
TCA
What specific terms can be used to describe the aroma of “corked” wine?
Musty, moldy odor
What substance can cause a wine to smell like rancid butter?
Butryic acid
What faulty wine aroma can be caused by incomplete malolactic fermentation?
Geranium fault
What is the term used to describe a wine that has a cooked or baked odor?
Maderized
What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?
Volatile acidity
What specific terms can be used to describe a wine with an excess of Brett?
Medicinal, band aid like
What substance can cause a wine to smell like onions or garlic?
Mercaptan
What aroma can be caused by an excess of ethyl acetate?
Nail polish remover
What wine fault can be described as having the aroma of burnt matches
Sulfur Dioxide
What wine fault is often described as similar to rotten eggs
Hydrogen Sulfide
What off-odor is caused by acetic acid
Vinegar
What wine odor can occur as a result of prolonged contact with dead yeast cells?
Leesy
What wine fault can occur as a result of sulfur compounds?
Mercaptan
What what fault can occur as a result of an excess of Brettanomyces?
Sweaty or horsy odor
What compound is responsible for cork tain?
TCA
What aroma can be caused by an excess of ethyl acetate?
Nail polish remover
What wine fault may be caused by lactic acid bacteria interacting with sorbic acid?
Geranium fault
TCA is noticeable at very _______ concentrations, with most people able to detect it at a level of ________.
- Low
- 2 to 7 parts per trillion
What wine fault can lead to the aroma of rotten eggs
Hydrogen sulfide
What wine faults are the result of Sulfur?
- smell of burnt matches
- mercaptan
- smell of rotten eggs
A highly volatile acid, often found in vinegar
Acetic Acid
This wine fault often smells like nail polish remover
Ethyl acetate
The most likely cause of a wine that has an unpleasant aroma of Band Aids, as well as a sweaty or “horsy” odor
Brett
Caused by 2,4,6 -Trichloranisole
Cork taint
Bacteria that can turn wine into vinegar
Acetobacter
Provides “oxidized” aromas to Sherry
Acetaldehydes
Conditions that lack oxygen
Reduction/Reductive
