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26 Cards in this Set
- Front
- Back
Cork taint
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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
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Reports of cork taint (as a %)
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1-10%
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Recognition threshold of cork taint
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2-7 parts per trillion (ppt); some people cannot detect TCA at all
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Odors resulting from these sulfur compounds
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sulfur dioxide [S02], hydrogen sulfide [H2S], mercaptan
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Odor resulting from: sulfur dioxide [S02]
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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)
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Odor resulting from: hydrogen sulfide [H2S]
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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
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Odor resulting from: mercaptan
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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
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Odors resulting from the action of these bacteria
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acetic acid, butyric acid, lactic acid, ethyl acetate, geranium
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Odor resulting from: acetic acid
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from the action of bacteria; odor of vinegar
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Odor resulting from: butyric acid
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from the action of bacteria; odor of rancid butter or spoiled cheese
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Odor resulting from: lactic acid
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from the action of bacteria; smell described as being like sauerkraut or a goat
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Odor resulting from: ethyl acetate
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from the action of bacteria; odor of fingernail polish remover or airplane glue; formed through a reaction of ethanol and acetic acid
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Ascensence
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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
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Odor resulting from: geranium
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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
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Odors resulting from these other causes
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brett, green, oxidized, maderized, moldy, rubbery, stagnant, stemmy, wet cardboard, yeasty or leesy, reduction or reductive
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Odor resulting from: brett
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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
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Odor resulting from: green
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other causes; odor of leaves; usually resulting from the use of immature (under-ripe) grapes
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Odor resulting from: oxidized
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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
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Odor resulting from: maderized
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other causes; cooked or baked odor; caused by excessive heating or oxidation; acceptable for Madeira (deliberately heated)
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Odor resulting from: moldy
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other causes; odor of mold resulting from moldy grapes or moldy barrels
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Odor resulting from: rubbery
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other causes; odor of rubber, sometimes associated with very low-acid wines or excess sulfur
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Odor resulting from: stagnant
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other causes; a stale water odor
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Odor resulting from: stemmy
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other causes; the bitter, green odor of grape stems
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Odor resulting from: wet cardboard
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other causes; a papery chemical odor, frequently associated with cork taint or the misuse of filter pads or filtering materials
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Odor resulting from: yeasty or leesy
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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)
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Odor resulting from: reduction or reductive
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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
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