General Wine Taste

Question 1

What are the 7 wine faults?

Answer 1

TCA (Trichloroanisol) - ‘corked wine’
Reduction - Absence of oxygen in winemaking; yeast stressed during fermentation.
Sulfur dioxide - levels too high
Oxidation
Volatile acidity (VA) - high levels
Brettanomyces

Question 2

What fault causes aromas of damp cardboard?

Answer 2

TCA

Question 3

What fault causes aromas of rotten eggs, boiled cabbage, and blocked drains?

Answer 3

Reduction

Question 4

What fault causes sting smell of recently extinguished matches?

Answer 4

Sulfur dioxide

Question 5

What fault causes wine to lose freshness and fruit, to seem stale, and to gain nutty stewed fruit aromas?

Answer 5

Oxidation

Question 6

What fault dulls the wine, causing it to lose its vibrancy and seem stale?

Answer 6

Out of condition

Question 7

What fault causes aromas of vinegar and nail polish remover?

Answer 7

Volatile Acidity (VA)

Question 8

What fault causes ‘barnyard aromas’: leather, sweaty horses, hot vinyl, band-aids… ?

Answer 8

Brettanomyces (‘Brett’)