Wine Faults Flashcards
What is 2,4,6-Trichloroanisole?
A mold that can grow on or in the bark of the cork tree, winemaking implements, or even in the winery itself.
This mold interacts with other compounds to generate the chemical TCA.
If TCA leaches into the wine, the wine may display an overtly unpleasant odor - the wine will taste muted or seem less flavorful as a result of the spoilage.
not harmful to ingest
List 3 odors resulting from sulfur compounds
- Sulfur Dioxide (SO2)
- Hydrogen Sulfide (H2S)
- Mercaptan
wines with overly high concentrations of _____ will posses an acrid smell, similar to that of burnt matches.
Sulfur Dioxide
what odor is caused when a sulfur-rich wine sits too long in the complete absence of oxygen, developing the odor of rotten eggs.
Hydrogen sulfide
What odor is formed as a combination of sulfur and ethanol resulting in a very unpleasant odor, sometimes described as smelling like garlic or onions.
Mercaptan
name two bacteria that can survice in the highly acidic environment of wine
Lactic bacteria & acetobacter
What type of fermentation is lactic bacteria responsible for?
Malolactic fermentation.
Acetobacter can convert alcohol into what tyoe of acid?
Acetic acid
What acid gives off the odor of vinegar?
Acetic acid
What odor gives off the odor of rancid butter or spoiled cheese?
Butyric acid
What acid gives off the smell decribed as being like sauerkraut or a goat?
Lactic acid
What gives off the odor resembling crushed geranium leaves and normally caused by the metabolism of sorbic acid
Geranium fault
What does the term reduction or reductive describe?
refers to a smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber. These odors occur in what is known as reductive conditions: conditions that lack oxygen.
What is “Brett”
Short for Brettanomyces, is a member of the yeast family and can infect a winery and some or all of the wines made there.
Maderized
A cooked or baked odor, resulting from excessive heating or ixidation.
