The SATs

Question 1

What does TCA (trichloroanisole) smell like and what is the main cause of this?

Answer 1

Smells like damp cardboard. From will appear muted and less fresh. Main fault is tainted cork.

Question 2

What characters will reduction give a wine?

Answer 2

Stinky, rotten eggs. Sometimes boils cabbage, onions and blocked drains. Very low levels can be pleasant.

Question 3

Sulfur dioxide is added to almost all wines. The highest in sweet wines. Can smell like?

Answer 3

Acrid smell of extinguished matches. Insufficient sulfur dioxide can lead to oxidation.

Question 4

Oxidation is the opposite of reduction. How will the wine appear and what are the aromas?

Answer 4

Deeper colored, more brown. Aromas of toffee, coffee, honey & caramel.
Some wines are deliberately oxidized and this is not a fault.

Question 5

All wines have some VA (Volatile Acidity). High levels can give aromas of?

Answer 5

Nail polish and vinegar.

Question 6

Brett (Brettanomyces) is a yeast that gives aromas of?

Answer 6

Sticking plasters, Hot vinyl, smoked meat, leather and sweaty horses.

Question 7

Primary aromas come from?

Answer 7

Comes from grapes and some are created during fermentation. Primary aromas are the ones that exist after fermentation.

Question 8

Secondary aromas come from?

Answer 8

Secondary aromas are created by post-fermentation winemaking. Oak & malolactic conversion. Can also be from stirring lees.

Question 9

Tertiary aromas come from?

Answer 9

Tertiary aromas originates from the aging process. Caused by the action of oxygen.

Question 10

Name the percentage of low, medium and high alcohol wines?

Answer 10

Low is below 11%
Medium is 11% - 13.9%
High is 14% and above

Question 11

Name the percentage of alcohol for low, medium and high FORTIFIED wines?

Answer 11

Low is 15 - 16.4%
Medium is 16.5% - 18.5%
High is above 18.5%