Wine Faults Flashcards
Acetic acid is a wine fault/off-odor whose source is most likely _____
Bacteria
Pronounced odor of lees is a wine fault/off-odor whose source is most likely _____
Yeast
Acetaldehyde is a wine fault/off-odor whose source is most likely _____
Oxidation
Mercaptan is a wine fault/off-odor whose source is most likely _____
Sulfur compounds
Cork taint is a wine fault/off-odor whose source is most likely _____
Mold
Ascensense is a wine fault/off-odor whose source is most likely _____
Bacteria
Butyric acid is a wine fault/off-odor whose source is most likely _____
Bacteria
Browning is a wine fault/off-odor whose source is most likely _____
Oxidation
Brettanomyces is a wine fault/off-odor whose source is most likely _____
Yeast
Geranium is a wine fault/off-odor whose source is most likely _____
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, or dank basement
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 is the term used to describe the aroma that results when acetic acid and ethyl acetate combine?
Ascensence
What specific terms can be used to describe a wine with an excess of Brett?
Sweaty, horsy, Band-Aid, or medicinal
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?
Nail polish remover or 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
What off-odor is caused by acetic acid?
Vinegar
Which of the following wine odors can occur as a result of prolonged contact with yeast cells? a. Ethyl acetate; b. Leesy; c. Geranium; d. Onions or garlic
b. Leesy
Which of the following wine faults can occur as a result of sulfur compounds? a. Butyric acid; b. Oxidation; c. Lactic acid; d. Mercaptan
d. Mercaptan
Which of the following wine faults can occur as a result of an excess of Brettanomyces? a. Sweaty or horsy odor; b. Citric or lemony aroma; c. Rancid butter or spoiled cheese odor; d. Vinegar odor
a. Sweaty or horsy odor
Which of the following compounds is responsible for cork taint? a. Acetic acid; b. 2,4,6-Trichloroanisole; c. Butyric acid; d. Hydrogen sulfide
b. 2,4,6-Trichloroanisole
What aroma can be caused by an excess of ethyl acetate? a. Geranium; b. Wet cardboard; c. Vinegar; d. Fingernail polish remover
d. Fingernail polish remover
What faulty wine aroma can be caused by incomplete malolactic fermentation? a. Wet cardboard; b. Oxidized; c. Geranium; d. Brett
c. Geranium
What two compounds combine to create ascensence? a. Acetic acid and ethyl acetate; b. Lactic acid and hydrogen sulfide; c. Brettanomyces and residual sugar; d. Butyric acid and sulfur dioxide
a. Acetic acid and ethyl acetate
What wine fault can lead to the aroma of rotten eggs? a. Brettanomyces; b. Hydrogen sulfide; c. Ethyl acetate; d. Mercaptan
b. Hydrogen sulfide
