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CSW/HBSC > Wine Faults > Flashcards

Wine Faults Flashcards

1
Q

Wine fault described as smelling like “burnt matches”

A

Sulfur dioxide

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2
Q

Substance that can smell like onions or garlic

A

Mercaptan

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3
Q

Wine fault described as smelling like “rotten eggs”

A

Hydrogen sulfide

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4
Q

Wine fault that smells of nail polish remover

A

Ethyl Acetate

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5
Q

Smells like rancid butter

A

Butyric acid

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6
Q

Caused by 2,4,6-Trichloranisole

A

Cork Taint

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7
Q

Bacteria that can turn wine into vinegar

A

Acetobacter

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8
Q

Provides “oxidized” aromas to Sherry

A

Acetaldehydes

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9
Q

Can lead to aromas such as: Band-Aid/”Horsey”

A

Brett (Brettanomyces)

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10
Q

Term used for a “cooked” or “baked” aroma

A

Maderized

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11
Q

Two possible causes of geranium fault

A

Incomplete mlf

Improper breakdown of sorbic acid

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12
Q

Conditions that lack oxygen

A

Reduction/Reductive

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13
Q

What aroma is associated with 2,4,6-Trichloroanisole (TCA)?

A

Dank Basement
Mold/Must
Wet Carboard
Muted/Less Flavorful (Milder Cases)

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14
Q

What causes 2,4,6-Trichloroanisole?

A

A mold that can grow on and in the bark of the cork oak tree, on the winemaking implements, or even in the winery itself – hence Corked/Cork Taint

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15
Q

Can a screw cap wine be corked?

A

Yes, cork taint can saturate any part of a winery’s environment and can be transferred

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16
Q

What percentage of wine bottles are affected by cork taint?

A

1-8%

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17
Q

What odors are derived from sulfur compounds?

A 
Sulfur Dioxide (SO2)
Hydrogen Sulfide (H2S)
Mercaptan
18
Q

What affect does a wine with high concentrations of Sulfur Dioxide have?

A

Aroma of burnt matches

Burning sensation in the throat and nose

19
Q

What increases the effect of Sulfur Dioxide?

A

pH/Acid – the more acidic the wine the more pronounced the effect

20
Q

What aroma does Hydrogen Sulfide have?

A

Rotten Eggs

21
Q

What causes Hydrogen Sulfide?

A

When a sulfur-rich wine sits too long in the complete absence of oxygen as in a barrel/tank resting with a large amount of yeast sediment or even possibly with screwcaps which are impervious to oxygen

22
Q

What’s another name for Mercaptan?

A

Ethyl Mercaptan

23
Q

What aroma does Mercaptan impart?

A

Garlic/Onions

24
Q

What are the odors resulting from the action of bacteria?

A 
Acetic acid
Butryic acid
Lactic acid
Ethyl acetate
Geranium
25
Q

What is Acetobacter?

A

Type of bacteria that may cause wine spoilage in the presence of oxygen by producing acetic acid

26
Q

What is the aroma associated with Acetic Acid?

A

Vinegar

27
Q

When is the term ascensence used?

A

To refer to a fault evidenced in a wine with discernible volatile acidity accompanied by a high level of ethyl acetate

28
Q

What aroma is associated with Butyric Acid?

A

Rancid Butter or Spoiled Cheese

29
Q

What aroma is associated with Lactic Acid?

A

Sauerkraut or a Goat

30
Q

What aroma is associated with Geranium fault?

A

Odor of crushed geranium leaves

31
Q

What is Brett?

A

Brettanomyces; member of the yeast family and can infect a winery providing a sweaty or horsey odor or deadening the primary flavors

32
Q

What aromas are associated with Brett?

A

Horsey
Sweaty
Band Aid
Medicinal

33
Q

What odor is associated with a Green fault?

A

Odor of Leaves

34
Q

What causes a Green fault?

A

Use of immature (underripe) grapes

35
Q

What effects are associated with Oxidation?

A

Nutty, Caramelized aroma
Lack of fruit character
Browning

36
Q

What aroma is associated with a Maderized wine?

A

Cooked or baked odor

37
Q

What causes a moldy aroma?

A

Using moldy grapes or barrels

38
Q

What causes a rubbery aroma?

A

Very low acid wines or excess sulfur

39
Q

What odor is associated with a stemmy wine?

A

Bitter, green odor of grape stems

40
Q

What else can cause a wet cardboard aroma other than cork taint?

A

Misuse of filter pads or filtering materials

41
Q

What aroma is associated with Reductive wines?

A 
Rotten eggs
Garlic
Struck matches
Cabbage
Burnt rubber

CSW/HBSC (22 decks)

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