Faults

Question 1

What is cork taint

Answer 1

TCA (2,4,6 - Trichloranisole)
Mold that grows in cork or oak tree
(Corks or barrels)
Can saturate into winery walls, cardboard or into screw caps or synthetic corks
1%-8%
Detectible at 2-7 parts per trillion

Question 2

Odors resulting from Sulfur Compounds
(Sulfur groups)

Answer 2

Sulfur Dioxide (S02)
Hydrogen Sulfide (H2S)
Mercaptan

Question 3

Effects of S02
(Sulfur dioxide)

Answer 3

Acrid burnt match smell
More pronounced with higher acid (lower PH)
Burning sensation in throat and nose

Question 4

Effects of HS2
(Hydrogen sulfide)

Answer 4

Odor of rotten eggs
Occurs with extended rest on yeast sediment
Most effect with screw cap closure wines

Question 5

Effects of Mercaptan

Answer 5

Ethyl Mercaptan (sulfur+ethanol)
Onion/garlic
Added to odorless natural gas

Question 6

Odors resulting from Bacteria

Answer 6

Lactic Acid
Butyric acid
Acetic acid
Ethyl acetate
Geranium fault

Question 7

Odors related to acetic acid
(Bacteria)

Answer 7

Vinegar
Volatile acidity (VA)
Ascensence (high level of ethyl acetate+VA)

Question 8

Aromas of butyric acid
(Bacteria)

Answer 8

Rancid butter/spoiled cheese

Question 9

Fault aromas of lactic acid
(Bacteria)

Answer 9

Sauerkraut / Goat

Question 10

Fault aromas of Ethyl Acetate
(Bacteria)

Answer 10

Nail polish remover
Formed through reaction of ethanol and acetic acid

Question 11

Aromatic fault if geranium fault
(Bacteria)

Answer 11

Crushed geranium leaves
Caused by metabolism of sorbic acid
(Sorbic acid is a preservative via lactic acid - used in malo)