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Wine Faults Flashcards

(46 cards)

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1
Q

When can yeasty or leesy fault occur?

A

when dead yeast cells remain in contact with wine too long & caused pronounce aroma of yeast

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2
Q

Where is the use of mercaptan helpful?

A

it is added to odorless natural gas to help people detect a leak

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3
Q

What term is used with the fault evidenced by VA accompanied with high level of ethyl acetate?

A

ascensence

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4
Q

What is the aroma associated with the “stemmy” fault?

A

bitter, green odor of grape stems

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5
Q

What forms as a combination of sulfur and ethanol?

A

ethyl mercaptan

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6
Q

What five faults occur due to bacteria?

A
  1. acetic acid
  2. butyric acid
  3. lactic acid
  4. ethyl acetate
  5. geranium
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7
Q

What term is associated with the aroma of white vinegar caused by acetic acid?

A

volatile acidity (VA)

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8
Q

What is the aroma associated with lactic acid?

A

sauerkraut or a goat

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9
Q

What is the aroma associated with the “stagnant” fault?

A

stale water odor

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10
Q

What is the aroma associated with ethyl acetate

A

fingernail polish remover or model airplane glue

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11
Q

What is the aroma associated with butyric acid?

A

rancid butter or spoiled cheese

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12
Q

How does the maderized fault occur?

A

excessive heating or oxidation

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13
Q

What causes the geranium fault?

A

incomplete malolactic fermentation or the improper breakdown of the preservative sorbic acid

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14
Q

What are three results of oxidations?

A
  1. nutty, caramelized character
  2. lack of fruit character
  3. browning
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15
Q

What is the aroma associated with TCA?

A

dank basement

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16
Q

What causes the green fault?

A

the use of immature/underripe grapes

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17
Q

What is the aroma associated with acetic acid?

A

vinegar

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18
Q

Define oxidized.

A

Oxygen from the air will physically dissolved in the exposed wine.

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19
Q

What is the aroma associated with mercaptan?

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A

garlic or onions

20
Q

What is the rubbery fault associated with?

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A

low-acid wines or excess sulfur

21
Q

What 3 faults occur from sulfur compounds?

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A
  1. sulfur dioxide (SO2)
  2. hydrogen sulfide (H2S)
  3. mercaptan
22
Q

What is the aroma associated with sulfur dioxide?

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A

burnt matches

23
Q

What is the aroma associated with the “maderized” fault?

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A

cooked or baked odor

24
Q

What are reductive conditions?

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A

conditions that lack oxygen

25
Which bacteria is responsible for malolactic fermentations?
lactic bacteria
26
What is the full name for TCA?
2,4,6-trichloroanisole
27
Where does the moldy fault come from?
the use of moldy grapes or barrels
28
What is the incidence of a musty, moldy odor in wine?
corked or cork taint
29
Why do some wines smell of rotten eggs?
They have sat too long in the complete absence of oxygen.
30
Define reduction/reductive.
term referring to a smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber
31
What bacteria converts alcohol into acetic acid?
acetobacter
32
What two bacterias can survive in the acidic wine environment?
1. lactic bacteria | 2. acetobacter
33
What is the aroma associated with Brett?
sweaty, horsy, medicinal, or Band-aid
34
What is the aroma associated with hydrogen sulfide?
rotten eggs
35
What causes cork taint?
mold
36
What percentage of bottles of wine suffer from TCA each year?
1-8%
37
Why do some wines smell of burnt matches?
high concentrations of sulfur dioxide
38
What is the aroma associated with the "green" fault?
leaves
39
What is the wet cardboard fault associated with?
cork taint of misuse of filtering materials
40
What is Brett?
yeast than can infect winery or wines
41
What is "Brett" short for?
Brettanomyces
42
What is another name for "corked"?
cork taint
43
What is the aroma associated with geranium
crushed geranium leaves
44
Where does the mold that causes corked wine grow?
cork oak tree bark, winemaking implements, or winery
45
What is TCA?
the chemical produced from interaction of mold and other compounds that causes a wine to be corked
46
T/F The more acidic the wine, the less pronounced the sulfur dioxide will be.
false

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