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1 WSET Sake Lv3 > Faults > Flashcards

Faults Flashcards

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1
Q

Oxidation

A

Loss of freshness and stale aromas

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2
Q

Hine

A

Caramel, toffee and unpleasant pickled vegetable aromas

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3
Q

Name-hine

A

Malt, bacon, other unpleasant aromas

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4
Q

Light damage

A

Scorched rubber, burnt hair

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5
Q

Sweetness

A

Increases bitterness, alcohol burning
Decreases Body

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6
Q

Umami

A

Increases bitterness, alcohol burning
Decreases Body

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7
Q

Acidity/Salt

A

Slight increase in body

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8
Q

Bitterness

A

Shibumi

Adds to perception of bitterness in sake

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9
Q

Chili

A

Increases bitterness, acidity, alcohol burning
Decreases Body, richness, sweetness and fruity

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10
Q

Sugar

A

Dishes high in sugar paired with high sugar or can taste dry and thin

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11
Q

Acidity

A

Dishes high in acidity paired with acidity sake or can taste flat, flabby unfocused

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12
Q

Chili

A

Dishes high in Chili paired with light alcohol and some sweet. Reduces burning of alcohol

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13
Q

Intense Flavors

A

Dishes high in flavors can overwhelm delicate sake

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14
Q

Diacetyl

A

Butter
From dead yeast

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15
Q

Acetaldehydes

A

Woodiness
from Pyruvic Acid remaining in sake

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16
Q

Why protein fine?

A

Get rid of haziness

17
Q

4 subtraction methods

A

Sedimentation
Protein fine - for haziness
Charcoal - Change coior, texture and flavor
Earth

18
Q

Why can charcoal be bad?

A

Make sake thin taking away too much texture and flavor

19
Q

Hi-ochi kin

A

Most common bacteria
Causes cloudy, O2 and bad aromas

20
Q

Too much koji enzymes and why pasteurize?

A

they keep working
Increase sweet
Increase oxidation and lose freshness

21
Q

Why bottle pasteurize?

A

Only once
Save delicate flavors
BUT labor intensive and requires space

22
Q

Nama chozo
Nama zume
Once Pasteurized

A

-bulk stored/bottle pasteurized
-pasteurized after filtration not before packaged
-bottle pasteurized then stored

23
Q

Controls during soaking

A

SMALL BATCH
Cold Water (slows absorbtion)
Stopwatch

24
Q

Koji

A

Flavins
Chestnut Aroma
Enzymes
Peptides
Vitamins & Minerals
Lipids / Fatty Acid

25
Q

3 Amylase enzymes

A

alpha-amylase
glucoamylase
alpha-glucosidase

26
Q

What does yeast come in?

A

ampoules

27
Q

How does cold temps help the brewer during fermentation?

A

Keeps out microbes. since they are less active

1 WSET Sake Lv3 (35 decks)

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