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Food and Drink – Wine Tasting and Winemaking – Wine Faults and Flaws

Wine Faults and Flaws

What are the characteristics of a wine that has undergone refermentation in the barrel?
How does a wine with excessive brettanomyces contamination affect the mouthfeel?
What causes a wine to develop a cabbage-like or sulfuric taste?
How does a wine with excessive VA (volatile acidity) affect the overall structure?
Can you explain the role of acetaldehyde in causing oxidative wine faults?
What are the effects of using contaminated grapes on the overall quality of a wine?
How can you recognize the taste of a wine with oxidative stress?
What causes a wine to have a caramel or burnt sugar aroma?
How does a wine with excessive copper levels impact the taste?
Can you describe the taste of a wine affected by smoke exposure?
What are the sensory characteristics of a wine with sulfur dioxide faults?
How does a wine with excessive ethyl acetate contamination differ in taste?
Can you explain the impact of Brettanomyces on wine aroma and flavor?
What are the signs of a wine that has suffered from stuck fermentation?
How does a wine with excessive VA (volatile acidity) affect the aging potential?
What causes a wine to develop a medicinal or iodine-like flavor?
How does a wine with excessive volatile acidity impact the overall aroma?
What are the characteristics of a wine that has undergone refermentation in the bottle?
How can you identify the presence of smoke taint in a glass of wine?
What causes a wine to have a rubbery or latex-like taste?
What role does pinking play in causing wine faults?
How does a wine with excessive brettanomyces contamination differ in taste?
Can you describe the taste of a wine with green apple or acetaldehyde notes?
What are the effects of using tainted yeast on the flavor profile of a wine?
What causes a wine to develop a “wet dog” or wet fur aroma?
How does a wine with excessive levels of diacetyl impact the mouthfeel?
Can you explain the impact of contaminated barrels on wine quality?
What are the sensory characteristics of a wine with mercaptan faults?
How does a wine with excessive tartaric acid differ in taste?
What causes a wine to have a barnyard or farmyard-like aroma?
How can you recognize the taste of a wine with browning or oxidation issues?
What are the characteristics of a wine that has been exposed to oxygen for too long?
How does a wine with excessive residual sugar affect the overall balance?
Can you describe the taste of a wine affected by Brettanomyces spoilage?
What are the signs of a wine that has undergone unwanted MLF (malolactic fermentation)?
How does a wine with excessive sediment impact the drinking experience?
What causes a wine to develop a burnt rubber or plastic aroma?
How can you tell if a wine has suffered from improper filtration?
What are the characteristics of a wine that has undergone volatile fermentation?
What causes a wine to have a phenolic or medicinal flavor?
How does a wine with excessive oak influence differ in taste?
Can you explain the role of acrolein in causing wine flaws?
What are the effects of using contaminated equipment on wine quality?
How can you identify the presence of Brettanomyces through smell?
What causes a wine to have a vegetal or bell pepper-like taste?
How does a wine with excessive astringency impact the palate?
What are the sensory characteristics of a wine with microbial contamination?
How does a wine develop a “cooked cabbage” aroma, and is it reversible?
Can you describe the taste of a wine with geranium taint?
What role does phenolic bitterness play in wine faults?
How does a wine with excessive volatile acidity differ in taste?

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