Faults and Chemistry

Question 1

A highly volatile acid, often found in vinegar

Answer 1

Acetic Acid

Question 2

The main type of potable alcohol found in wine

Answer 2

Ethanol or Ethyl Alcohol

Question 3

The acid that is found in green apples

Answer 3

Malic Acid

Question 4

The main acid found in grapes and wine

Answer 4

Tartaric Acid

Question 5

The two fermentable sugars found in Grapes

Answer 5

Glucose and Fructose

Question 6

Molecules that are formed by the joining of an acid and an alcohol

Answer 6

Esters

Question 7

The wine fault that is often described as smelling like “burnt matches”

Answer 7

Sulphur Dioxide

Question 8

the wine fault that is often described as smelling like “rotten eggs”

Answer 8

Hydrogen Sulfide

Question 9

This molecule often results when wine is exposed to oxygen/air

Answer 9

Aldehyde

Question 10

The wine fault that is often described as smelling like “nail polish remover”

Answer 10

Ethyl Acetate

Question 11

This substance often makes a wine smell like “garlic or onions”

Answer 11

Mercaptan

Question 12

This compound is likely to make the wine smell like “rancid butter’

Answer 12

Butyric Acid

Question 13

This compound is responsible for the red, blue, and purple hues in wine

Answer 13

Anthocyanin

Question 14

This acid is likely to crystallize and form “wine diamonds”

Answer 14

Tartaric Acid

Question 15

Wines that state “ contain sulfites” are at what level

Answer 15

10ppm or higher

Question 16

The common name for TCA (2,4,6 Trichloranisole)

Answer 16

Cork taint or “corked”

Question 17

The bacteria that can turn wine into vinegar

Answer 17

Acetobacter

Question 18

The chemical that gives sherry it’s unique aromas

Answer 18

Acetaldehyde

Question 19

The most likely cause of the Geranium fault

Answer 19

Incomplete malo-lactic fermentation

Question 20

The most likely cause of the unpleasant band-aid or horsey (sweat) aroma in wines

Answer 20

Brettanomyces