Identify, Represent, and Estimate Numbers Using Different Representations
In this educational content, you will learn how to identify, represent, and estimate numbers using various methods and visual aids. Through interactive exercises like drawing arrows to locate specific numbers on number lines and determining the closest values, you'll enhance your numerical skills in an engaging way. Explore the concept of number lines up to 1000, practice estimating values, and understand the importance of scale differences in placing numbers accurately. Strengthen your number sense with practical examples and visual learning tools.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
Wine Faults A primer to identifying faults and a basic understanding of how they occur
What exactly is a wine fault? Something that has altered the wine not intended by the winemaker. Faults are mostly microbial and/or issues from improper storage. Considered a fault if the presence of something with enough concentration or intensity, detracts from the enjoyment of a wine. Subjective based on an expectation or style compared to previous experiences. May not be a fault, but stylistic - For example, oxidation is desirable for a sherry but not for a Sauvignon Blanc. Some compounds in low concentration can be desirable.
Olfactory Detection of Wine Faults Taste is strongly associated with smell ever had a bad cold? Flavor and mouthfeel can also be altered by faults. But there are visual indicators too. The majority of wine faults can be detected with our nose before we even taste the wine. Tip smell wine with your mouth slightly open. We ll be mostly using our noses today.
Making Scents of it all Tip of the nose frustration you re not alone. Sight, sound and touch stimulus is processed through the verbal part of our brain - so an associative word to describe it is relatively easy. Smell is the speechless sense aromas bypass the language center of our brain which requires a greater amount of effort to label it. Practice and repetition say it out loud.
Fault Categories Human Intervention -winemaking, viticulture, storage. Wrong winemaking decisions So2, harvest adjustments, picking, vineyard. Mother nature wet, cold, drought, heat. Inaction (bad winemaking) struggling fermentations=H2S, lack of wine management leads to microbial issues. Microbial Rogue yeast Such as Brettanomyces there are many others. Bacteria acetobactor (aerobic), lactobacillus (anaerobic) Mold derived compounds -TCA
Acetobactor microbial Two faults acetic acid & ethyl acetate, commonly lumped into one Known as VA (volatile acidity) in the wine industry All wines have some amount of it. Acetic acid (vinegar) -sourness/bitterness on the palate in large concentration, particularly in the back of the mouth. Trigeminal stimulant sharp prickly sensation in the nose Frey s syndrome - parotid gland defect makes some people sweat. Ethyl acetate- smells like Nail polish remover lower sensory threshold but a large variation of individual sensitivity to it.
Brett - microbial Brettanomyces yeast Produces 4-ethyl phenol and can smell like band-aid, horse sweat, barn yard, plastic grocery bag, old leather, rodent feces. Some find it stylistically acceptable in many European wines and Pinot Noir -in small amounts. Can become detectable in a wine several years after bottling.
Oxidized -winemaking/storage Acetaldhyde oxidation of ethanol Smells like bruised fruit, nutty, sherry, rancio. Wines will seem flat or lack varietal character. Color is also visual que. Easley detected in white wines less in reds Age, upright storage, elevated temperatures of storage will accelerate A faulty cork is the primary culprit. Too low of sulfite additions during barrel storage or at bottling.
Maderized winemaking/storage Excessive heat during the storage of wine in bottle or barrel. Cooked/baked fruit aromas, raisin, caramelized fruit, fiberglass resin. Often interchanged with oxidized but it is not the same. Maderized smells and taste like baked fruit -oxidized smells like bruised or rotting fruit. Avoid windows with late afternoon sun and no A/C
Sweet Corn winemaking/storage Dimethyl Sulfide smells like sweet canned corn, quince, truffle or shrimp shells. Commonly occurs in light struck wines. white or rose. Wines exposed to excessive sunlight particularly clear glass Small amounts of Dimethyl Sulfide may not be objectionable as it naturally occurs with fermentation.
Sulfur & Sulfide based faults -winemaking Three main categories SO2- Sulfur dioxide (sulfites) H2S Hydrogen sulfide Mercaptan ethyl mercaptan
Sulfur (SO2) SO2- Struck match smell or just sulfur Excessive addition right before bottling. Most noticeable in white wines. Color bleaching in reds. Decanting may help but it is better to just wait 6 to 12 months before opening.
Hydrogen Sulfide (H2S) Smells like rotten eggs, sewer, flatulence. Occurs during a stressed fermentation. Aging on the Lees. Most likely noticeable in barrel aged white wines. Decanting will help if not excessive.
Mercaptan Ethyl Mercaptan smells like garlic, onion, skunky, rotten cabbage, burnt rubber. Wines with high H2S left untreated develop into mercaptans Very low sensory threshold. Sometimes can smell like barnyard. Decanting will typically not remove it.
Corked (TCA) Trichloroanisole The grand champion of the stinkers Most commonly forms in the cork and migrates into wine after it is bottled. Smells musty, moldy, mushroom, old wet basement, rotten wet newspaper. Very low sensory threshold -3ppt 1 to 2ppt will make the wine seem dead without actually smelling TCA
Unripe Methoxypyarazine smells herbaceous, vegetal, grassy, stemey, green bell pepper. Naturally occurring in grapes shows in the wine if: Grapes are picked too soon Vine vigor is not managed Cold growing season or location Some varieties just have it even when they are very ripe. Most notably Cabernet Franc Can be desirable in younger wines but smells like canned green beans with age.
Sediment Sediment mostly potassium bitartrate. -Its in your cupboard at home Cream of Tartar. More likely to develop in the bottle sooner with very hot vintages. From wines that are not filtered or cold stabilized. Not really a wine fault but an excessive amount is annoying. Decant and/or use a Port filter screen.
