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Certified specialist of wine > Wine faults > Flashcards

Wine faults Flashcards

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1
Q

What are the odors related to cork taint or a corked wine

A

Musty, moldy odor similar to dank basement

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2
Q

What causes cork taint

A

A mold that grows on the bark of the cork tree

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3
Q

What does mold do in a wine

A

It interacts with other components of wine and generates a chemical known as 2,4,6 TCA

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4
Q

Can TCA transfer into wine if it is in the winery environment

A

Yes it can be transfer into wines even when the wines are sealed with screw caps

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5
Q

What concentrations of TCA are detectable by humans

A

2-7 parts per Trillion

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6
Q

Name the odors resulting from sulfur compounds

A

Sulfur dioxide, hydrogen sulfide, mercaptan

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7
Q

What odors does sulfur dioxide give out in wine

A

High concentrations of SO2 gives out smell of burnt matches

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8
Q

If the wine is highly acidic, SO2 will be

A

More pronounced

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9
Q

When a sulfur rich wine sits for too long in absence of oxygen, it develops odor of

A

Rotten eggs

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10
Q

What causes the odor of rotten eggs in wine

A

Hydrogen sulfide(H2S)

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11
Q

Problem of H2S is more prominent in

A

Wines closed with screw caps and in a barrel where wine rests for long with lots of yeast sediments

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12
Q

What odor is related with Mercaptan

A

Garlic or onions

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13
Q

What causes ethyl mercaptan in wine

A

Combination of sulfur and ethanol

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14
Q

Mercaptan is used in

A

Odorless gases to detect leak

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15
Q

Name the odors caused from bacteria

A

Acetic acid, butyric acid, lactic acid, ethyl acetate, geranium

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16
Q

What odor does acetic acid give

A

Vinegar

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17
Q

Butyric acid gives odor of _____

A

Rancid butter or spoiled cheese

18
Q

What odor does lactic acid gives to a wine

A

Odor of sauerkraut or goat

19
Q

Odor of nailpolish remover or model airplane glue describes what

A

Ethyl acetate

20
Q

Ethyl acetate is formed through the reaction of

A

Ethanol and acetic acid

21
Q

Incomplete MLF leads to odor of

A

Crushed geranium leaves

22
Q

Brett is short for

A

Brettanomyces, a member of yeast family

23
Q

What are the odors related to brett

A

Odors like sweaty or horsey, band-aid like or medicinal

24
Q

What is odor related to green and where does it come from

A

Like leaves, usually resulting from the use of under ripe grapes

25
Q

Oxidized means

A

Oxygen from air dissolves in wine that has been exposed to air

26
Q

Where does acetaldehyde come from

A

When oxygen reacts with phenolic compounds in wine, oxidative reaction creates acetaldehyde

27
Q

Deliberate oxidation is used in

A

Fino sherry production

28
Q

Oxidation gives wine _____ aromas

A

Nutty and caramelized character

29
Q

What is the negative effect of oxidation on wine

A

Lack of fruit character and browning of wine

30
Q

What is Maderized

A

It is a cooked or a baked odor, resulting from excessive heating or oxidization

31
Q

Maderization is acceptable in making _____

A

Madeira

32
Q

Moldy odor is comes from

A

Use of moldy grapes or moldy barrel

33
Q

Odor of rubber is related to

A

Very low acid wines or excess sulfur

34
Q

What is a stemmy odor

A

bitter and green odor of grape stems

35
Q

The odor of wet cardboard is associated with

A

Corktaint or misuse of filter pads or filtering materials

36
Q

A papery chemical odor best describes

A

Wet cardboard

37
Q

Yeasty and leesy odor comes from

A

This odor may develop if the wine remains in contact with the yeast cells for too long.

38
Q

Can yeasty odor be acceptable in any wine

A

It is acceptable for Sparkling wines and wines that are intentionally aged on lees

39
Q

Define reduction

A

A term that refers to a smell of rotten eggs, garlic, cabbage, burnt rubber or struck matches. It develops in conditions that lack oxygen

40
Q

A stale water odor refers to

A

Stagnant

Certified specialist of wine (4 decks)

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