Wine Faults

Question 1

Name the most likely source of the following fault:
Acetic Acid

Answer 1

Bacteria

Question 2

Name the most likely source of the following fault:
Pronounced odor of lees (Leesy)

Answer 2

Yeast

Question 3

Name the most likely source of the following fault:
Acetaldehyde

Answer 3

Oxidation

Question 4

Name the most likely source of the following fault:
Mercaptan

Answer 4

Sulfur

Question 5

Name the most likely source of the following fault:
Cork Taint

Answer 5

Mold

Question 6

Name the most likely source of the following fault:
Ascensense

Answer 6

Bacteria

Question 7

Name the most likely source of the following fault:
Butyric Acid

Answer 7

Bacteria

Question 8

Name the most likely source of the following fault:
Browning

Answer 8

Oxidation

Question 9

Name the most likely source of the following fault:
Brettanomyces

Answer 9

Yeast

Question 10

Name the most likely source of the following fault:
Geranium

Answer 10

Bacteria

Question 11

What compound the root cause of cork taint?

Answer 11

TCA (2,4,6 Trichloroanisole)

Question 12

What specific terms can be used to describe the aroma of a “corked” wine?

Answer 12

Musty, Moldy, Dank Basement, Wet Dog, Wet Cardboard

Question 13

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

Answer 13

Butyric Acid

Question 14

What faulty wine aroma can be caused by incomplete malolactic fermentation?

Answer 14

Geranium

Question 15

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

Answer 15

Maderized

Question 16

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

Answer 16

Ascensense

Question 17

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

Answer 17

Band-aid, Sweaty, Medicinal, Horsey

Question 18

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

Answer 18

Mercaptan

Question 19

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

Answer 19

Nail Polish Remover

Question 20

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

Answer 20

Sulfur Dioxide

Question 21

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

Answer 21

Hydrogen Sulfide

Question 22

What off-odor caused by acetic acid?

Answer 22

Vinegar

Question 23

“______” describes wine odors that occur from prolonged contact with dead yeast cells

Answer 23

Leesy

Question 24

Mercaptan can occur as a result of:

Answer 24

Sulfur compounds

Question 25

A sweaty or horsey odor can result as an excess of:

Answer 25

Brettanomyces

Question 26

What compound is responsible for cork taint?

Answer 26

TCA (2,4,6 Trichloroanisole )

Question 27

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

Answer 27

Fingernail polish remover

Question 28

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

Answer 28

Geranium

Question 29

TCA is noticeable at very _____ concentrations, with most people being able to detect it at the level of ______

Answer 29

Low, 2 - 7 parts per trillion

Question 30

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

Answer 30

Hydrogen Sulfide