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41 Multiple choice questions

  1. Butryic Acid
  2. 2 to 7 parts per trillion
  3. Brettanomyces
  4. Oxidation
  5. wine in contact with dead yeast too long
  6. Hydrogen Sulfide
  7. mold from bark of the cork tree
  8. Reduction or Reductive
  9. Ehtyl Acetate
  10. A wine fault is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. (from wikipedia)
  11. Mercaptan
  12. a yeast
  13. Maderized which is excessive heating or oxidation
  14. being corked or having cork taint
  15. Musty or moldy
  16. burning sensation in throat and nose
  17. using under ripe grapes
  18. Lactic Acid
  19. cork taint
  20. burnt matches
  21. Hydrogen Sulfide
  22. TCA or Cork Taint
  23. Hydrogen Sulfide
  24. 1. Acetic Acid
    2. Butryic Acid
    3. Lactic Acid
    4. Ethyl Acetate
    5. Geranium
  25. 1. Sulfur Dioxide
    2. Hydrogen Sulfide
    3. Mercaptan
  26. Reduction or Reductive
  27. Brettanomyces
  28. Mercaptan
  29. Ascensence
  30. rubbery odor
  31. Maderized
  32. Mercaptan
  33. rotten eggs
  34. 2, 4, 6 Trichloroanisole
  35. Brettanmyces
  36. Acetaldehyde
  37. Ethyl Mercaptan
  38. Stemmy
  39. moldy grapes or moldy barrel.
  40. incomplete Malolactic fermentation
  41. Yeasty or Leesy