Chapter 2: Wine Faults

Question 1

Acetic Acid

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 1

b. bacteria

Question 2

Pronounced odor of lees

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 2

c. yeast

Question 3

Acetalydehyde

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 3

e. oxidation

Question 4

Mercaptan

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 4

a. sulfur compound

Question 5

Cork taint

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 5

d. mold

Question 6

Ascensence

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 6

b. bacteria

Question 7

Butyric Acid

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 7

b. bacteria

Question 8

Browning

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 8

e. oxidation

Question 9

Brettanomyces

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 9

c. yeast

Question 10

Geranium

• Match with off-odors and wine faults that is most likely the source.
  a. sulfur compounds
  b. bacteria
  c. yeast
  d. mold
  e. oxidation

Answer 10

b. bacteria

Question 11

What compound is the root cause of cork taint?

Answer 11

2,4,6- Trichloranisole (TCA)

Question 12

What specific terms can be used to describe the aroma of a “corked” wine?

Answer 12

Musty, moldy or dank basement

Question 13

What substance can cause a wine to smell like rancid butter?

Answer 13

Butyric acid

Question 14

What faulty wine aroma can be caused by incomplete malolactic fermentation?

Answer 14

Geranium

Question 15

What is the term used to describe a wine that has a cooked or baked color?

Answer 15

Maderized

Question 16

What wine fault is typically caused by high amounts of both acetic acid and ethyl acetate?

Answer 16

Ascensence or volatile acidity

Question 17

What specific terms can be used to describe a wine with an excess of Brett?

Answer 17

Sweaty, horsy, band-air, or medicinal

Question 18

What substance can cause a wine to smell like onions or garlic?

Answer 18

Mercaptan (ethyl mercaptan)

Question 19

What aroma can be caused by an excess of ethyl acetate?

Answer 19

Nail polish remover or model airplane glue

Question 20

What wine fault can be described as having the aroma of burnt matches?

Answer 20

Sulfur dioxide

Question 21

What wine fault is often described as similar to rotten eggs?

Answer 21

Hydrogen sulfide

Question 22

What off-odor is caused by acetic acid?

Answer 22

Vinegar

Question 23

Which of the following wine odors can occur as a result of prolonged contact with dead yeast cells?

a. ethyl acetate
b. leesy
c. geranium
d. onions or garlic

Answer 23

b. leesy

Question 24

Which of the following wine faults can occur as a result of sulfur compounds?

a. butyric acid
b. oxidation
c. lactic acid
d. mercaptan

Answer 24

d. mercaptan

Question 25

Which of the following wine faults can occur as a result of an excess of Brettanomyces? a. sweaty or horsy odor b. citric or lemony aroma c. rancid butter or spoiled cheese odor d. vinegar odor

Answer 25

a. sweaty or horsy odor

Question 26

Which of the following compounds is responsible for cork taint? a. acetic acid b. 2,4,6- trichloroanisole c. butyric acid d. hydrogen sulfide

Answer 26

b. 2,4,6- trichloroanisole

Question 27

What aroma can be caused by an excess of ethyl acetate? a. geranium b. wet cardboard c. vinegar d. fingernail polish remover

Answer 27

d. fingernail polish remover

Question 28

What faulty wine aroma can be caused by incomplete malolactic fermentation? a. wet cardboard b. oxidized c. geranium d. brett

Answer 28

c. geranium

Question 29

TCA is noticeable at very _____ concentrations, with most people able to detect it at the level of ____ a. low, 2 to 7 parts per trillion b. low, 100 to 120 parts per trillion c. high, 2,000 to 5,000 parts per million d. high, 10,000 to 20,000 parts per million

Answer 29

a. low, 2 to 7 parts per trillion

Question 30

What wine fault can lead to the aroma of rotten eggs? a. brettanomyces b. hydrogen sulfide c. ethyl acetate d. mercaptan

Answer 30

b. hydrogen sulfide