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28 Cards in this Set
- Front
- Back
Trichloroanisole |
TCA |
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musty, moldy odor similar to a dank basement |
corked; cork taint - although infected corks are not the only source of this fault |
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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 |
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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 |
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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 |
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TCA has an extremely ___ recognition threshold |
low |
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most can detect TCA at concentrations of ___ to __ per trillion |
2; 7 |
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acrid smell, similar to burnt matches; unpleasant burning sensation in throat and nose |
overly high concentrations of SO2 |
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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 |
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forms as combo of sulfur and ethanol resulting in garlic or onion odor |
mercaptan |
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some odors are a result of ____action |
bacteria |
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typical bacteria related off-odors include: |
acetic acid, butyric acid, lactic acid, ethyl acetate, geranium |
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odor of vinegar |
acetic acid |
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odor of rancid butter or spoiled cheese |
butyric acid |
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smell described as being like sauerkraut or a goat |
lactic acid |
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odor of fingernail polish remover |
ethyl acetate |
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odor like crushed geranium leaves, normally caused by incomplete malolactic fermentation |
geranium |
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swety or horsey odor, bandaid, medicinal |
Brett (short for Brettanomyces) |
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odor of leaves, usually resulting from the use of immature grapes |
green |
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nutty, caramelized character, lack of fruit character; browning |
oxidized |
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cooked or baked odor, resulting from excessive heating or oxidization |
maderized |
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odor of mold resulting from the use of moldy grapes or barrels |
moldy |
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odor of rubber, sometimes associated with very low-acid wines or escess sulfur |
rubbery |
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stale water odor |
stagnant |
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bitter, green odor of grape stems |
stemmy |
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papery chemical odor, frequently associated with cork taint |
wet cardboard |
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pronounced odor of yeast , acceptable in sparkling wines and other "on the lees" wines |
yeasty or leesy |
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smell of rotten eggs, garlic, struck matches, cabbage or burnt rubber |
reduction or reductive |