A “corked” wine has been contaminated by cork taint, which is caused by the compound 2,4,6-trichloroanisole (TCA). This fault gives the wine a musty, moldy cardboard smell and taste, masking its natural fruit flavours. Cork taint can affect wines irrespective of price or quality, stemming from the cork itself or, […]
Wine Fault
Oxidation in wine occurs when it is exposed to air, leading to chemical changes that can alter its color, aroma, and flavour. While controlled oxidation can contribute to the complexity and character of some wine styles, excessive oxidation typically results in undesirable flavours often described as stale or flat.
Oxidized wine has undergone excessive exposure to air, leading to undesirable changes in color, aroma, and flavour. Oxidized wines may taste flat, nutty, or like bruised fruit, lacking in freshness. While some wine styles intentionally embrace a level of oxidation, it is generally considered a fault in most wines.
Volatile acidity (VA) refers to the presence of acetic acid (vinegar) and other volatile acids in wine, contributing to its aroma and taste. While a low level of VA can add complexity to wine, excessive VA is considered a fault, giving the wine an unpleasant vinegar-like smell.
Brettanomyces, often referred to as “Brett,” is a type of yeast that can affect wine, sometimes considered a spoilage organism. It can impart distinctive aromas to wine, such as barnyard, leather, or medicinal scents. While some wine enthusiasts appreciate the complexity Brett can add at low levels, high concentrations can […]
Cork taint is a wine fault caused by the presence of a chemical compound called 2,4,6-trichloroanisole (TCA) in the cork, which can contaminate the wine. It imparts an unpleasant musty, moldy, or damp cardboard aroma and taste, detracting from the wine’s natural flavours. Not all corked wines have noticeable taint, […]