Wine
Wine Wine Education | 26 January 2018

Common Wine Faults

By: Tasso

Common Wine Faults

This table is a quick way to recognise faults when smelling and tasting wine:

Fault Substance Smells Causes
Sulfides               Hydrogen Sulfide Boiled Eggs Lack of amino acids (nitrogen) in fermenting juice or must
Mercaptans Onion, Garlic, Burnt Rubber
Dimethylsulfide Tinned Corn, Cooked Veg
Brettanomyces  4-ethyl phenol Band-aid Low SO2 /Elevated Storage Temp. Infection during barrel storage
4-vinyl phenol Spicy
Mousy Taint     Acetyltetrahydro-pyridines Mouse Urine, Corn Chips, Jasmine Rice Low SO2 / High pH wines
Volatile Acidity  Acetic Acid Vinegar Ullaged Barrels or Tanks
Ethyl Acetate Nail Polish Remover or Solvent Damaged Fruit / Low SO2, Poor Winery Hygiene
Oxidation Acetaldehyde Sherry Brown Apple, Papery Flavour Low SO2 during winemaking,  Low SO2 and high dissolved oxygen at bottling
Sulfur Dioxide SO2 Struck Match Excessive addition / and at bottling
Cork Taint   2,4,6 Tri-chloroanisole Musty, wet newspaper Sealing with cork
Geosmin Octenol wet hessian bag Storage in musty barrels
Methylisoborneol Earthy mushroom Compost
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