Wine Faults Flashcards
Name the most likely source of the following fault:
Acetic Acid
Bacteria
Name the most likely source of the following fault:
Pronounced odor of lees (Leesy)
Yeast
Name the most likely source of the following fault:
Acetaldehyde
Oxidation
Name the most likely source of the following fault:
Mercaptan
Sulfur
Name the most likely source of the following fault:
Cork Taint
Mold
Name the most likely source of the following fault:
Ascensense
Bacteria
Name the most likely source of the following fault:
Butyric Acid
Bacteria
Name the most likely source of the following fault:
Browning
Oxidation
Name the most likely source of the following fault:
Brettanomyces
Yeast
Name the most likely source of the following fault:
Geranium
Bacteria
What compound the root cause of cork taint?
TCA (2,4,6 Trichloroanisole)
What specific terms can be used to describe the aroma of a “corked” wine?
Musty, Moldy, Dank Basement, Wet Dog, Wet Cardboard
What substance can cause a wine to smell like rancid butter?
Butyric Acid
What faulty wine aroma can be caused by incomplete malolactic fermentation?
Geranium
What is the term used to describe a wine that has a cooked or baked odor?
Maderized
What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?
Ascensense
What specific terms can be used to describe a wine with an excess of Brett?
Band-aid, Sweaty, Medicinal, Horsey
What substance can cause a wine to smell like onions or garlic?
Mercaptan
What aroma can be caused by an excess of ethyl acetate?
Nail Polish Remover
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
What off-odor caused by acetic acid?
Vinegar
“______” describes wine odors that occur from prolonged contact with dead yeast cells
Leesy
Mercaptan can occur as a result of:
Sulfur compounds
A sweaty or horsey odor can result as an excess of:
Brettanomyces
What compound is responsible for cork taint?
TCA (2,4,6 Trichloroanisole )
What aroma can be caused by an excess of ethyl acetate?
Fingernail polish remover
What wine fault may be caused by lactic acid bacteria interacting with sorbic acid?
Geranium
TCA is noticeable at very _____ concentrations, with most people being able to detect it at the level of ______
Low, 2 - 7 parts per trillion
What wine fault can lead to the aroma of rotten eggs?
Hydrogen Sulfide
