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TBobbs CSW Flashcards > Wine Faults > Flashcards

Wine Faults Flashcards

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?

A

garlic or onions

20
Q

What is the rubbery fault associated with?

A

low-acid wines or excess sulfur

21
Q

What 3 faults occur from sulfur compounds?

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

What is the aroma associated with sulfur dioxide?

A

burnt matches

23
Q

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

A

cooked or baked odor

24
Q

What are reductive conditions?

A

conditions that lack oxygen

25
Q

Which bacteria is responsible for malolactic fermentations?

A

lactic bacteria

26
Q

What is the full name for TCA?

A

2,4,6-trichloroanisole

27
Q

Where does the moldy fault come from?

A

the use of moldy grapes or barrels

28
Q

What is the incidence of a musty, moldy odor in wine?

A

corked or cork taint

29
Q

Why do some wines smell of rotten eggs?

A

They have sat too long in the complete absence of oxygen.

30
Q

Define reduction/reductive.

A

term referring to a smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber

31
Q

What bacteria converts alcohol into acetic acid?

A

acetobacter

32
Q

What two bacterias can survive in the acidic wine environment?

A
  1. lactic bacteria

2. acetobacter

33
Q

What is the aroma associated with Brett?

A

sweaty, horsy, medicinal, or Band-aid

34
Q

What is the aroma associated with hydrogen sulfide?

A

rotten eggs

35
Q

What causes cork taint?

A

mold

36
Q

What percentage of bottles of wine suffer from TCA each year?

A

1-8%

37
Q

Why do some wines smell of burnt matches?

A

high concentrations of sulfur dioxide

38
Q

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

A

leaves

39
Q

What is the wet cardboard fault associated with?

A

cork taint of misuse of filtering materials

40
Q

What is Brett?

A

yeast than can infect winery or wines

41
Q

What is “Brett” short for?

A

Brettanomyces

42
Q

What is another name for “corked”?

A

cork taint

43
Q

What is the aroma associated with geranium

A

crushed geranium leaves

44
Q

Where does the mold that causes corked wine grow?

A

cork oak tree bark, winemaking implements, or winery

45
Q

What is TCA?

A

the chemical produced from interaction of mold and other compounds that causes a wine to be corked

46
Q

T/F The more acidic the wine, the less pronounced the sulfur dioxide will be.

A

false

TBobbs CSW Flashcards (4 decks)

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