chapter two: wine faults Flashcards
1
Q
wine fault described as smelling like “burnt matches”
A
sulfur dioxide
2
Q
substance that can smell like onions or garlic
A
mercaptan
3
Q
wine fault described as smelling like “rotten eggs”
A
hydrogen sulfide
4
Q
wine fault that smells of nail polish remover
A
ethyl acetate
5
Q
smells like rancid butter
A
butyric acid
6
Q
caused by 246-trichloranisole
A
cork taint
7
Q
bacteria that can turn wine into vinegar
A
acetobacter
8
Q
provides “oxidized” aromas to sherry
A
acetaldehydes
9
Q
can lead to aromas sucu as band aid, “horsey”, “sweaty”
A
brett (brettanomyces)
10
Q
term used for a “cooked” or “baked” aroma
A
maderized
11
Q
fault caused by the improper breakdown of sorbic acid
A
geranium fault
12
Q
conditions that lack oxygen
A
reduction/reductive
