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19 Cards in this Set
- Front
- Back
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2,4,6 - Trichloroanisole |
• "TCA" • Generated from mold and "other compounds" • Known as "cork taint" or "corked" - musty, moldy or dank basement • Originates from the cork but can be found from other sources in the winery • Wine may taste muted, less flavorful • Highly persistent |
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Sulfur Dioxide SO2 |
• an "off" odor from sulfur • acrid smell similar to burnt matches • may cause unpleasant burning sensation in throat and nose |
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Hydrogen Sulfide (H2S) |
• When sulfur rich wines sit in the complete absence of oxygen ... rotten egg smell. • Happens most in barrel or tank when wine sits with large amounts of yeast sediment sitting in bottom |
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Mercaptan |
• Ethyl mercaptan • Forms as result of sulfur and ethanol • Smell = garlic or onion • Mercaptan is the odor added to odorless gas to detect leaks. • Serious defect |
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Acetic Acid, bacteria related "off" |
Odor of vinegar |
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Butyric Acid, bacteria related "off" |
Bacteria related "off" odor Rancid butter or spoiled cheese |
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Lactic Acid, bacteria related "off" odor |
smell of sauerkraut or a goat |
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Ethyl Acetate, bacteria related "off" odor |
• Odor of fingernail polish remover • Common • Found thru reaction btw ethanol and acetate, referred to as ascensence |
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Geranium, bacteria related odor |
• Odor of crushed geranium leaves • Caused by incomplete malolactic fermentation |
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Brett, odors related to |
• short for Brettanomyces • member of the yeast family • causes a "sweaty" or "horsy" odor .. "Band-Aid" or "medicinal" • deadens primary flavors |
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What's a "Green" odor? |
The odor of leaves usu relating to use of immature (under ripe) grapes |
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What happens when a wine becomes oxidized? |
• When oxygen, from air, dissolves in wine. • Oxygen reacts w phenolic compounds creating acetaldehyde • Nutty, carmelized character good with fino Sherry • Creates lack of fruit character and some browning on color |
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What's the odor of Maderized wine? |
• Cooked or Baked odor, result of excessive heat or oxidization • Ok in wines such as Madeira but a fault in others |
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What does a rubbery smell indicate? |
• a fault • assoc with low acid wines or excess sulfur |
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What's a "stagnant" odor? |
• a fault • stale water odor |
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What is "stemmy"? |
• a fault • a bitter, green odor of grape stems |
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"Wet Cardboard" |
a papery chemical odor |
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When a wine smells "yeasty" or "leesy" ... |
• could be a fault or not • pronounced odor of yeast • develops when dead yeast cells remain in contact with the wine for too long • this is normal and acceptable in sparkling wine and some other wines aged "on the lees" |
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What is "reduction" or "reductive" in wine? |
• smell of rotten eggs, garlic, struck matches, cabbage, or burnt rubber • occurs in "reducing" conditions - conditions that lack oxygen |
