A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance...

wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of wine...

mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic...

Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound...

production is Brettanomyces whose presence in a wine may be viewed by different winemakers as either a wine fault or in limited quantities as an added note...

fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14...

be distilled to moonshine. Kilju for consumption is clarified to avoid wine fault. It is a flax-colored alcoholic beverage with no discernible taste other...

cotton cloth Phenolic resin, a type of synthetic polymer Phenolic taint, a wine fault due to 4-vinylphenol formation by Brettanomyces bruxellensis Polyphenols...

fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. One reason for fortifying wine was to preserve...

in flaws and wine faults that can make the wines undrinkable. Acids in wine Phenolic compounds in wine Proteins in wine Sugars in wine Yeast assimilable...

smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally...

process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be...

can potentially spoil a wine it is generally seen as a wine spoilage yeast, and its presence in wine as a wine fault. Wines that have been contaminated...

effervesce of the wine came from malolactic fermentation taking place in the bottle. In winemaking, this is usually considered a wine fault but Vinho Verde...

tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a wine fault and was disdained...

Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531...

and aging wine. Similar to wine cellar. Wine cellar A cool, dark location in which wine is stored, often for the purpose of ageing. Wine fault Undesirable...

contaminant) a wine fault, such as cork taint, ladybird taint, or phenolic taint, producing undesirable odors or tastes in bottled wine Infection, the...

unrelated to, 2-ethoxy-3,5-hexadiene, also known as geranium taint, a wine fault resulting from fermentation of sorbic acid by lactic acid bacteria. Geranyl...

carefully observe the wine throughout the aging process as there is a risk of it developing the wine fault of volatile acidity. The wine acquires its characteristic...

increasing the risk of spoilage and potential wine faults, such as high volatile acidity. After fermentation, the wine must undergo a period of ageing of at least...

around 120 mg/L. Excessive amounts of ethyl acetate are considered a wine fault. Ethyl acetate is only weakly Lewis basic, like a typical carboxylic acid...

Cork City (barony) Cork encoding, a digital data format Cork taint, a wine fault Canadian Olympic-training Regatta, Kingston, a sailing regatta Cork (band)...

increased complexity in wines. The growth of some yeasts, such as Zygosaccharomyces and Brettanomyces, in wine can result in wine faults and subsequent spoilage...

oldest evidence of ancient wine production has been found in Georgia from c. 6000 BC (the earliest known traces of grape wine), Iran from c. 5000 BC, Greece...

character. Apart from Madeira wine, it is generally seen as a wine fault, but is desirable in the case of certain dessert wines where it occurs over the course...

of time. With these benefits does come the risk of developing various wine faults, such as the development of acetic (or "volatile") acidity. Too much...

incandescent light can adversely react with phenolic compounds in wine and create "wine faults". When wine is exposed to the light from sunlight, fluorescent artificial...

benefit the wine by smoothing some of the harsher aspects of the wine (like tannins or potential wine faults like mercaptans). Many wine writers, such...

are two important considerations. Volatile acidity is another potential wine fault that can cause Pinotage to taste like raspberry vinegar. Since the 1990s...