Faults

Question 1

TCA

Answer 1

“Corked”, will smell like a dirty basement, old book or wet cardboard. It comes from bacteria coming into contact with chlorine based chemicals. It is most commonly found with natural cork.

Question 2

Sulfer

Answer 2

Match stick and rotten egg smells (SO2 added to the wine during the process) and will suppress the fruit in the wine. Hydrogen Sulfide comes from a lack of O2 during winemaking and will smell like onions and can be overcome by adding copper (like a penny) and put in a decanter.

Question 3

VA

Answer 3

Volatile Acidity - lifts aromatics with vinegar, hairspray and nail polish.

Question 4

EA

Answer 4

Ethyl Acetate - smells like nail polish remover, often in conjunction with VA.

Question 5

Brettanomyces

Answer 5

Belgian ale smell - funky, earthy, animal smell and flavor. Very much like walking behind a horse.

Question 6

Oxidation

Answer 6

Exposure to excess amounts of O2, taking the cider from fresh to nuttier, bruised flavors, losing the brightness of the fruit.

Question 7

Maderization

Answer 7

Comes from being cooked or exposed to heat. Smells like toasted marshmallow or burnt sugar.