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Certified Specialist of Wine > Wine Faults > Flashcards

Wine Faults Flashcards

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1
Q

What is the main cause of acetic acid?

A

Bacteria

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2
Q

What is the main cause of pronounced odor of lees?

A

Yeast

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3
Q

What is the main cause of acetaldehyde?

A

Oxidation

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4
Q

What is the main cause of Mercaptan?

A

Sulfur compounds

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5
Q

What is the main cause of Cork taint?

A

Mold

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6
Q

What is the main cause of ascenense?

A

Bacteria

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7
Q

What is the main cause of Butyric acid?

A

Bacteria

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8
Q

What is the main cause of browning?

A

Oxidation

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9
Q

What is the main cause of brettanomyces?

A

Yeast

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10
Q

What is the main cause of geranium?

A

Bacteria

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11
Q

What compound is the root cause of cork taint?

A

2,4,6 - Trichloroanisole (TCA)

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12
Q

What specific terms can be used to describe the aroma of a ‘corked’ wine?

A

musty, moldy, dank basement, wet cardboard

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13
Q

What substance can cause a wine to smelly like rancid butter?

A

Butyric acid

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14
Q

What wine fault can be caused by the interaction of sorbic acid and lactic acid bacteria?

A

Geranium

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15
Q

What is the term used to describe a wine that has cooked or baked odor?

A

Maderized

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16
Q

What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?

A

ascensence or volatile acidity

17
Q

What specific terms can be used to describe a wine with an excess of Brett?

A

band-aid-like, medicinal, sweaty, horsy

18
Q

What substance can cause a wine to smell like onions or garlic?

A

Mercaptan (ethyl mercaptan)

19
Q

What aroma can be caused by an excess of ethyl acetate?

A

Fingernail polish, model airplane glue

20
Q

What wine fault can be described as having the aroma of burnt matches?

A

Sulfur Dioxide

21
Q

What wine fault is often described as similar to rotten eggs?

A

Hydrogen Sulfide (H2S)

22
Q

What off-odor is caused by acetic acid?

A

Vinegar

23
Q

Which wine odor can occur as a result of prolonged contact with dead yeast cells?

A

Leesy

24
Q

Which wine fault can occur as a result of sulfur compounds?

A

Mercaptan

25
Q

Which wine fault can occur as a result of an excess of Brettanomyces?

A

Sweaty or horsy odor

26
Q

Which compound is responsible for cork taint?

A

2,4,6 - Trichloroanisole

27
Q

What aroma can be caused by an excess of ethyl acetate?

A

Fingernail polish remover

28
Q

Which wine fault may be caused by lactic acid bacteria interacting with sorbic acid?

A

Geranium

29
Q

TCA is noticeable at very _______ concentrations, with most people able to detect it at the level of __________

A

Low, 2 to 7 parts per trillion

30
Q

What wine fault can lead to the aroma of rotten eggs?

A

Hydrogen Sulfide

31
Q

Term used to describe bitter, green odor of grape stems

A

Stemmy

32
Q

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

A

Reductive

Certified Specialist of Wine (12 decks)

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