WSET Level 3 Exam latest update 2024 PASS A+ Complete solution Trichloranisole (TCA)

WSET Level 3 Exam latest update 2024 PASS A+ Complete solution Trichloranisole (TCA) Is a wine fault that makes wine smell like wet cardboard or mould, and mutes fruit flavors Sulfur Dioxide can be a wine fault that causes... Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization Reduction is... A wine fault that is the opposite of oxidization. It occurs when an excessively oxygen-free environment leaves to volatile sulfur compounds. It makes a wine smell stinky, of rotten eggs or boiled cabbage. Oxidization is a wine fault that results in... A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color. Out of condition wine will be... Dull or stale, and lack freshness Volatile acidity is a wine fault that ... Is a result of build up of acetic acid due to oxygen exposure; caused by acetobacter; results in the wine smelling like vinegar or nail polish remover Brettanomyces (Brett) The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a "sweaty" or "horsy" odor; caused by wild yeasts that are often present in rustic styles of winemaking Primary aromas and flavors Fruit (Green, Citrus, Stone, Tropical, Red, Black, Purple, Dry, Cooked), Floral, Herbal, Herbaceous, Spice, Stone/Other. Resulting from grapes and alcoholic fermentation. Secondary aromas and flavors Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation) Tertiary aromas and flavors Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine. Sweetness in food increases/decreases what in wine? Increases: bitterness, acidity, alcohol burn Decreases: body, sweetness, fruitiness *Considered a high risk food - makes wine last harsh and astringent Umami in food increases/decreases what in wine? Increases: bitterness, acidity, alcohol burn Decreases: body, sweetness, fruitiness *Considered a high risk food - makes wine last harsh and astringent Acidity in food increases/decreases what in wine? Increases: Body, sweetness, fruitiness Decreases; Acidity What is the rule when pairing acidic foods with wine? The wine should have at least as much acidity as the food. High levels of acidity in food can make a low acid wine seem flabby/flat.