Wine fault
Wine fault
Wine fault or wine defect is an undesirable characteristic in wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
Pronunciation
- /ˈwaɪn fɔːlt/
Etymology
The term "wine fault" originates from the English words "wine", derived from the Old English 'win', and "fault", derived from the Old French 'faute'.
Description
Wine faults are unpleasant characteristics that detract from the fruit-forward aromas and flavors that are desirable in wines. They are often the result of chemical reactions occurring between the wine's sugars, acids, phenols, and other compounds.
Common Wine Faults
Some common wine faults include:
- Cork taint: This is caused by the presence of 2,4,6-trichloroanisole (TCA) in the wine, which is often the result of moldy or contaminated corks.
- Oxidation: This occurs when wine is exposed to too much air, causing it to lose its freshness and take on a brownish color.
- Reduction: This is the opposite of oxidation and occurs when wine has not been exposed to enough oxygen. It can result in unpleasant aromas such as rotten eggs or burnt rubber.
- Brettanomyces: This is a type of yeast that can, in small amounts, add complexity to wine but can also, in larger amounts, overpower the wine and introduce flavors that are often described as barnyard-like.
Prevention and Treatment
Preventing wine faults primarily involves proper winemaking practices such as clean and sanitary conditions, proper storage, and careful monitoring of the wine at all stages of production. Treatment of wine faults is often difficult and depends on the specific fault. In some cases, the wine may be unsalvageable.
Related Terms
External links
- Medical encyclopedia article on Wine fault
- Wikipedia's article - Wine fault
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