Wine Faults Chapter 2

Question 1

Source of Acetic Acid

Answer 1

Bacteria

Question 2

Source of pronounced Lees odor

Answer 2

Yeast

Question 3

Source of Acetaldehyde

Answer 3

Oxidation

Question 4

Source of Mercaptan

Answer 4

Sulfer Compounds

Question 5

Source of Cork Taint

Answer 5

Mold

Question 6

Source Ascensence

Answer 6

Bacteria

Question 7

Source of Butyric Acid

Answer 7

Bacteria

Question 8

Source of Browning

Answer 8

Oxidation

Question 9

Source of Brett

Answer 9

Yeast

Question 10

Source of Geranium

Answer 10

Bacteria; Incomplete MLF

Question 11

What is Cork Taint

Answer 11

Trichloranisole (TCA) 2 4 6

Question 12

What does Cork Taint smell like

Answer 12

Musty, Moldy, Dank Basement

Question 13

Wine fault of Rancid Butter

Answer 13

Butyric Acid

Question 14

Cooked or baked odor

Answer 14

Madernized

Question 15

aroma that occurs when an acid combines with ethyl acetate

Answer 15

Ascensence

Question 16

Smell of Brett

Answer 16

Sweaty horse, Bandaid, Medicinal

Question 17

What wine fault smells like garlic and onions

Answer 17

Mercaptan

Question 18

Excess Ethyl Acetate smells like what

Answer 18

Nail polish remover

Question 19

What wine fault gives off the odor of burn matches

Answer 19

Sulfer Dioxide

Question 20

What wine fault smells like rotten eggs

Answer 20

Hydrogen Sulfide

Question 21

What off odor is caused by acetic acid

Answer 21

Vinegar

Question 22

Ascensence

Answer 22

Acetic Acid with Ethyl Acetate

Question 23

Main grape used for commercial wine making.

Answer 23

Vitis Vinifera