Wine Faults Chapter 2 Flashcards by Andrea Morgan | Brainscape

Q

Source of Acetic Acid

A

Bacteria

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Q

Source of pronounced Lees odor

A

Yeast

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Q

Source of Acetaldehyde

A

Oxidation

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Q

Source of Mercaptan

A

Sulfer Compounds

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Q

Source of Cork Taint

A

Mold

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Q

Source Ascensence

A

Bacteria

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Q

Source of Butyric Acid

A

Bacteria

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Q

Source of Browning

A

Oxidation

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Q

Source of Brett

A

Yeast

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Q

Source of Geranium

A

Bacteria; Incomplete MLF

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Q

What is Cork Taint

A

Trichloranisole (TCA) 2 4 6

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Q

What does Cork Taint smell like

A

Musty, Moldy, Dank Basement

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Q

Wine fault of Rancid Butter

A

Butyric Acid

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Q

Cooked or baked odor

A

Madernized

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Q

aroma that occurs when an acid combines with ethyl acetate

A

Ascensence

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Q

Smell of Brett

A

Sweaty horse, Bandaid, Medicinal

Q

What wine fault smells like garlic and onions

A

Mercaptan

Q

Excess Ethyl Acetate smells like what

A

Nail polish remover

Q

What wine fault gives off the odor of burn matches

A

Sulfer Dioxide

Q

What wine fault smells like rotten eggs

A

Hydrogen Sulfide

Q

What off odor is caused by acetic acid

A

Vinegar

Q

Ascensence

A

Acetic Acid with Ethyl Acetate

Q

Main grape used for commercial wine making.

A

Vitis Vinifera