Wine Faults Flashcards
What is the main cause of acetic acid?
Bacteria
What is the main cause of pronounced odor of lees?
Yeast
What is the main cause of acetaldehyde?
Oxidation
What is the main cause of Mercaptan?
Sulfur compounds
What is the main cause of Cork taint?
Mold
What is the main cause of ascenense?
Bacteria
What is the main cause of Butyric acid?
Bacteria
What is the main cause of browning?
Oxidation
What is the main cause of brettanomyces?
Yeast
What is the main cause of geranium?
Bacteria
What compound is the root cause of cork taint?
2,4,6 - Trichloroanisole (TCA)
What specific terms can be used to describe the aroma of a ‘corked’ wine?
musty, moldy, dank basement, wet cardboard
What substance can cause a wine to smelly like rancid butter?
Butyric acid
What wine fault can be caused by the interaction of sorbic acid and lactic acid bacteria?
Geranium
What is the term used to describe a wine that has cooked or baked odor?
Maderized
What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?
ascensence or volatile acidity
What specific terms can be used to describe a wine with an excess of Brett?
band-aid-like, medicinal, sweaty, horsy
What substance can cause a wine to smell like onions or garlic?
Mercaptan (ethyl mercaptan)
What aroma can be caused by an excess of ethyl acetate?
Fingernail polish, model airplane glue
What wine fault can be described as having the aroma of burnt matches?
Sulfur Dioxide
What wine fault is often described as similar to rotten eggs?
Hydrogen Sulfide (H2S)
What off-odor is caused by acetic acid?
Vinegar
Which wine odor can occur as a result of prolonged contact with dead yeast cells?
Leesy
Which wine fault can occur as a result of sulfur compounds?
Mercaptan
Which wine fault can occur as a result of an excess of Brettanomyces?
Sweaty or horsy odor
Which compound is responsible for cork taint?
2,4,6 - Trichloroanisole
What aroma can be caused by an excess of ethyl acetate?
Fingernail polish remover
Which wine fault may be caused by lactic acid bacteria interacting with sorbic acid?
Geranium
TCA is noticeable at very _______ concentrations, with most people able to detect it at the level of __________
Low, 2 to 7 parts per trillion
What wine fault can lead to the aroma of rotten eggs?
Hydrogen Sulfide
Term used to describe bitter, green odor of grape stems
Stemmy
Term applied to a variety of processes that occur in conditions that lack oxygen, as well as the range of aromas that may result from them
Reductive
