Wine Faults Flashcards
Which fault smells like nail polish remover or vinegar?
Volatile acidity
What is Brettanomyces?
This is a yeast that can give wine a plastic or animal aromas reminiscent of sticking plasters, hot vinyl, smoked meat, leather or sweaty horses. Some consumers enjoy these characters, and do not consider low levels of it to be a fault.
What is Trichloroanisole?
A wine fault, that gives the wine aromas of damp cardboard. At low levels of the taint can be hard to identify, but fruit flavours in particular will be muted and the wine will appear less fresh. The main causes of the fault is tainted cork and for this reason they are often reffered to as “corked”
What is Reduction?
A wine fault that shows aromas of rotten eggs, boiled cabbage, boiled onions or blocked drains. Low levels of it can be surprisingly plesant, adding some character and complexity.
