Wine Faults

Question 1

What is the main cause of acetic acid?

Answer 1

Bacteria

Question 2

What is the main cause of pronounced odor of lees?

Answer 2

Yeast

Question 3

What is the main cause of acetaldehyde?

Answer 3

Oxidation

Question 4

What is the main cause of Mercaptan?

Answer 4

Sulfur compounds

Question 5

What is the main cause of Cork taint?

Answer 5

Mold

Question 6

What is the main cause of ascenense?

Answer 6

Bacteria

Question 7

What is the main cause of Butyric acid?

Answer 7

Bacteria

Question 8

What is the main cause of browning?

Answer 8

Oxidation

Question 9

What is the main cause of brettanomyces?

Answer 9

Yeast

Question 10

What is the main cause of geranium?

Answer 10

Bacteria

Question 11

What compound is the root cause of cork taint?

Answer 11

2,4,6 - Trichloroanisole (TCA)

Question 12

What specific terms can be used to describe the aroma of a ‘corked’ wine?

Answer 12

musty, moldy, dank basement, wet cardboard

Question 13

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

Answer 13

Butyric acid

Question 14

What wine fault can be caused by the interaction of sorbic acid and lactic acid bacteria?

Answer 14

Geranium

Question 15

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

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

band-aid-like, medicinal, sweaty, horsy

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

Fingernail polish, 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 (H2S)

Question 22

What off-odor is caused by acetic acid?

Answer 22

Vinegar

Question 23

Which wine odor can occur as a result of prolonged contact with dead yeast cells?

Answer 23

Leesy

Question 24

Which wine fault can occur as a result of sulfur compounds?

Answer 24

Mercaptan

Question 25

Which wine fault can occur as a result of an excess of Brettanomyces?

Answer 25

Sweaty or horsy odor

Question 26

Which compound is responsible for cork taint?

Answer 26

2,4,6 - Trichloroanisole

Question 27

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

Answer 27

Fingernail polish remover

Question 28

Which wine fault may be caused by lactic acid bacteria interacting with sorbic acid?

Answer 28

Geranium

Question 29

TCA is noticeable at very _______ concentrations, with most people able to detect it at the level of __________

Answer 29

Low, 2 to 7 parts per trillion

Question 30

What wine fault can lead to the aroma of rotten eggs?

Answer 30

Hydrogen Sulfide

Question 31

Term used to describe bitter, green odor of grape stems

Answer 31

Stemmy

Question 32

Term applied to a variety of processes that occur in conditions that lack oxygen, as well as the range of aromas that may result from them

Answer 32

Reductive