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17 Cards in this Set
- Front
- Back
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What is trichloroanisole |
A wine fault. A mold that can grow on and in the bark of a cork tree, on the winemaking implements or in the winery itself. The mold interacts with other compounds to create the chemical 2,4,6-trichloroanisol also known as TCA. IF TCA comes in contact with the wine it will give musty, moldy, or dank basement odor. Wines showing this aroma will be described as corked or having cork taint. TCA is highly persistent. If it saturates any part of the winery ( barrels, cardboard boxes, or winery walls) it can even be transferred into wines sealed with screw caps or artificial corks. Industry expertes agree that the incidence of cork taint has fallen in recent years but the current stats vary from 1%-10%. TCA has extremely low recognition threshold, 2-7 parts per trillion |
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What are the odors resulting from sulfur compounds |
Sulfur dioxide SO2, hydrogen sulfide H2S, mercaptan |
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What is sulfur dioxide SO2 |
Wines with overly high concentrations with SO2 will possess acrid smell similar to that of burnt matches . May also cause unpleasant burning sensation in throat or nose. The more acidic a wine is the more pronounced the sulfur dioxide will be. |
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What is Hydrogen sulfide H2S |
A wine fault When a sulfur rich wine sits too long in the absence of oxygen it may develop odor of rotten eggs. |
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What are mercaptans |
Ethyl mercaptans may form as a combination of sulfur and ethanol Results in odor like garlic or onions Mercaptans is Theodor added to odorless natural gas to help people detect a leak. Although can be confused with hydrogen sulfide, this defect is very serious and less remediable. |
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What are the wine faults resulting from the action of bacteria and the odors they produce |
Acetic acid- odor of vinegar Butyric acid- rancid butter or spoiled cheese Lactic acid- sauerkraut or goat Ethyl acetate- nailpolish remover. This ester is formed through ethanol and acetic acid, the result is referred to as ascensence. Geranium- crushed geranium leaves, caused by incomplete malolactic fermentation or improper breakdown of the preservative sorbic acid |
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What is brett |
Wine flaw. Short for brettanomyces. Yeast that can affect wine or winery. Causes sweaty or horsy odor. Can also e described as band-aid-like or medicinal. Some peoples find Brett in small quantities acceptable and others fine it to be a flaw at any level. |
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Describe the term green-when used to describe a wine with a flaw |
The odor of leaves usually resulting in the use of under ripe grapes |
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Describe the term oxidized when used to describe a flaw |
When oxygen physically dissolved in wine that has been been exposed to air,this reacts with some of the phenolic compounds and creates acetaldehyde. When not done on purpose the wine will have pronounced lack of fruit character and browning may occur. |
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Describe maderized when used to describe a flaw in wine |
Cooked or basked odor from heating or oxidation |
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Describe the term moldy when used to describe wine flaw |
Odor of mold resulting from the use of moldy grapes or moldy barrels |
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Describe term rubbery when describing a wine flaw |
Odor if rubber sometimes associated with low acid wines or excess sulfur |
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Describe the term stagnant when describing wine flaw |
Odor of stale water |
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Describe the term steamy when describing a wine flaw |
Bitter green odor of grape stems |
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Describe the term wet cardboard describing a wine flaw |
Papery chemical odor frequently associated with cork taint or the misuse of filter pads or faltering materials |
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Describe the term yeasty or lees when describing a wine fault |
Pronounced odor of yeast that can develop if dead yeast cells remain in contact with wine too long |
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Describe the term reduction or reductive when describing wine flaw |
Term that refers to rotten eggs, garlic, struck matches, cabbage, or burnt rubber. These odors occur in what is known as reducing conditions: conditions that lack oxygen |
