Wijnfouten

Question 1

Explain corked

Answer 1

The wine has been affected by cork taint. The chemical responsible is known as TCA. It gives the wine an unpleasant aroma and flavor. It is formed in the cork during the cleaning process with chlorine and a mold.

Question 2

Explain oxidation

Answer 2

This happens when a wine is exposed to too much oxygen. The wine fruitiness begins to fade.

Question 3

Explain heat damage

Answer 3

It can halen if you put a bottle is wine in front of a window. When the wine has heat damage it loses is fruit and tastes dull

Question 4

Explain Brett

Answer 4

Is a micro biological fault due to the brettanomyces yeast. The wine loses fruit. Brett’s growth is encouraged by a high ph, a bit of residual sugar and low sulfur.

Question 5

Explain geosmin

Answer 5

It’s caused by penicilium expansum. A micro biological fault that causes white and red to smell like freshly turned earth, beetroot and mustiness