Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
28 Cards in this Set
- Front
- Back
|
Trichloroanisole |
TCA |
|
|
musty, moldy odor similar to a dank basement |
corked; cork taint - although infected corks are not the only source of this fault |
|
|
reason for cork taint |
a mold which can grow on and in the bark of the cork oak tree, the winemaking implement or even in the winery; mold readily interacts with other compounds to generate TCA |
|
|
reason for the TCA odor |
if TCA leaches out of a cork and into the wine, or if it is present in the wine from other sources |
|
|
TCA is highly persistent & if it saturates any part of a winery's environment, it can be... |
transferred into wines that are sealed with screw caps or artificial corks |
|
|
TCA has an extremely ___ recognition threshold |
low |
|
|
most can detect TCA at concentrations of ___ to __ per trillion |
2; 7 |
|
|
acrid smell, similar to burnt matches; unpleasant burning sensation in throat and nose |
overly high concentrations of SO2 |
|
|
rotten eggs |
H2S- when a sulfur-rich wine sits too long in the complete absence of oxygen; potential for wines with screw caps, most of which are impervious to oxygen |
|
|
forms as combo of sulfur and ethanol resulting in garlic or onion odor |
mercaptan |
|
|
some odors are a result of ____action |
bacteria |
|
|
typical bacteria related off-odors include: |
acetic acid, butyric acid, lactic acid, ethyl acetate, geranium |
|
|
odor of vinegar |
acetic acid |
|
|
odor of rancid butter or spoiled cheese |
butyric acid |
|
|
smell described as being like sauerkraut or a goat |
lactic acid |
|
|
odor of fingernail polish remover |
ethyl acetate |
|
|
odor like crushed geranium leaves, normally caused by incomplete malolactic fermentation |
geranium |
|
|
swety or horsey odor, bandaid, medicinal |
Brett (short for Brettanomyces) |
|
|
odor of leaves, usually resulting from the use of immature grapes |
green |
|
|
nutty, caramelized character, lack of fruit character; browning |
oxidized |
|
|
cooked or baked odor, resulting from excessive heating or oxidization |
maderized |
|
|
odor of mold resulting from the use of moldy grapes or barrels |
moldy |
|
|
odor of rubber, sometimes associated with very low-acid wines or escess sulfur |
rubbery |
|
|
stale water odor |
stagnant |
|
|
bitter, green odor of grape stems |
stemmy |
|
|
papery chemical odor, frequently associated with cork taint |
wet cardboard |
|
|
pronounced odor of yeast , acceptable in sparkling wines and other "on the lees" wines |
yeasty or leesy |
|
|
smell of rotten eggs, garlic, struck matches, cabbage or burnt rubber |
reduction or reductive |
