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Chapter 2- Wine Faults > Wine Faults > Flashcards

Wine Faults Flashcards

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1
Q

Acetic acid

A

Bacteria

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2
Q

Pronounced odor of lees

A

Yeast

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3
Q

Acetaldehyde

A

Oxidation

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4
Q

Mercaptan

A

Sulfur

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5
Q

Cork taint

A

Mold

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6
Q

Ascensence

A

Bacteria

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7
Q

Butyric acid

A

Yeast

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8
Q

Browning

A

Oxidation

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9
Q

Brettanomyces

A

Yeast

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10
Q

Geranium

A

Bacteria

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11
Q

What compound is the root cause of cork tank

A

Mold

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12
Q

What specific terms can be used to describe the aroma of a corked wine?

A

Musty, dank basement

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13
Q

What substance can cause a wine to smell like rancid butter?

A

Butyric acid, which is a bacteria

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14
Q

What faulty wine aroma can be caused by incomplete malolactic fermentation?

A

Crushed geranium leaves

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15
Q

What is the term used to describe a wine that has a cooked or baked odor?

A

Maderized

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16
Q

What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?

A

Lacquer thinner, volatile acidity, nail polish remover etc

17
Q

What specific term can be used to describe a wine with an excess of Brett?

A

Yeasty, sweaty, horsey

18
Q

What substance can cause a wine to smell like onions or garlic?

A

Mercaptan, sulfur compound

19
Q

What aroma can be caused by an excess of ethyl acetate?

A

Model airplane glue nail polish remover lacquer thinner

20
Q

What wine fault can be described as having the aroma of burnt matches?

A

Sulfur dioxide in excess

21
Q

What winefall is often described as similar to rotten eggs

A

Hydrogen sulfide

22
Q

What off odor is caused by acetic acid

A

Vinegar

Chapter 2- Wine Faults (2 decks)

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