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26 Cards in this Set

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Cork taint
2,4,6-trichloroanisole (TCA); generated by mold interacting with other compounds; the mold can grow on and in the bark of the cork oak tree, on the winemaking implements or even in the winery
Reports of cork taint (as a %)
Recognition threshold of cork taint
2-7 parts per trillion (ppt); some people cannot detect TCA at all
Odors resulting from these sulfur compounds
sulfur dioxide [S02], hydrogen sulfide [H2S], mercaptan
Odor resulting from: sulfur dioxide [S02]
sulfur compound; acrid smell (burnt matches); may cause "burning" sensation in the throat and nose; the sensory affects are directly related to pH (the more acidic the wine = the more pronounced the S02 will be)
Odor resulting from: hydrogen sulfide [H2S]
sulfur compound; odor of rotten eggs (Garde Manger); occurs when wine sits too long in the complete absence of oxygen (screw cap); happens most often when a barrel or tank of wine rests for a long time with a large amount of yeast sediment in the bottom
Odor resulting from: mercaptan
sulfur compound; smell of garlic or onions; "ethyl marcaptan" may form as a combination of sulfur and ethanol; added to odorless natural gas to help people detect a leak; less remediable than S02 and H2S
Odors resulting from the action of these bacteria
acetic acid, butyric acid, lactic acid, ethyl acetate, geranium
Odor resulting from: acetic acid
from the action of bacteria; odor of vinegar
Odor resulting from: butyric acid
from the action of bacteria; odor of rancid butter or spoiled cheese
Odor resulting from: lactic acid
from the action of bacteria; smell described as being like sauerkraut or a goat
Odor resulting from: ethyl acetate
from the action of bacteria; odor of fingernail polish remover or airplane glue; formed through a reaction of ethanol and acetic acid
results from the combination of acetic acid and ethyl acetate; ethyl acetate is formed through a reaction of ethanol and acetic acid; *don't know what ascensence does
Odor resulting from: geranium
from the action of bacteria; smells of crushed geranium leaves; normally caused by incomplete maloactic fermentation or the improper breakdown of the preservative sorbic acid
Odors resulting from these other causes
brett, green, oxidized, maderized, moldy, rubbery, stagnant, stemmy, wet cardboard, yeasty or leesy, reduction or reductive
Odor resulting from: brett
other causes; "brettanomyces"; causes a sweaty or horsy oder or may deaden the primary flavors; other descriptors include band-aid-like or medicinal; member of the yeast family; some find brett acceptable in small quantities, others consider it a fault at any level
Odor resulting from: green
other causes; odor of leaves; usually resulting from the use of immature (under-ripe) grapes
Odor resulting from: oxidized
other causes; nutty, caramelized character (associated with fino Sherry); leads to a pronounced lack of fruit flavor and possible browning; oxygen will dissolve in wine and react with phenolic compounds to create acetaldehyde
Odor resulting from: maderized
other causes; cooked or baked odor; caused by excessive heating or oxidation; acceptable for Madeira (deliberately heated)
Odor resulting from: moldy
other causes; odor of mold resulting from moldy grapes or moldy barrels
Odor resulting from: rubbery
other causes; odor of rubber, sometimes associated with very low-acid wines or excess sulfur
Odor resulting from: stagnant
other causes; a stale water odor
Odor resulting from: stemmy
other causes; the bitter, green odor of grape stems
Odor resulting from: wet cardboard
other causes; a papery chemical odor, frequently associated with cork taint or the misuse of filter pads or filtering materials
Odor resulting from: yeasty or leesy
other causes; odor of yeast; may develop if dead yeast cells remain in contact with wine too long; acceptable for sparkling wines and wine aged "sur lie" (on the lees)
Odor resulting from: reduction or reductive
other causes; a smell of rotten eggs, garlic, struck matches, cabbage or burnt rubber; these odors occur in "reducing conditions" (lack of oxygen); not an accurate term to describe the chemical process but is commonly used