Wine faults, such as oxidation, can significantly impact the aromatic profile of a wine. Oxidation occurs when wine is exposed to oxygen, leading to chemical reactions that can alter the flavors and aromas of the wine. Below, we will explore how oxidation and other wine faults affect the aromatic profile of wine.
Impact of Oxidation on Aromatic Profile
When wine is oxidized, it can have a profound impact on its aroma. Oxidation can lead to the following changes in the aromatic profile of wine:
- Loss of fruit flavors: Oxidized wines often lose their fresh fruit aromas, becoming dull and flat.
- Development of nutty or sherry-like aromas: Oxidized white wines can develop nutty or sherry-like aromas, while red wines may develop aromas reminiscent of stewed fruit.
- Changes in color: Oxidation can cause white wines to darken in color, while red wines may take on a brownish hue.
- Increased volatile acidity: Oxidized wines may exhibit higher levels of volatile acidity, leading to sharp, vinegary aromas.
Other Wine Faults and Their Impact on Aromatic Profile
Aside from oxidation, there are other wine faults that can also affect the aromatic profile of wine:
- Cork taint: Wines affected by cork taint may exhibit aromas of wet cardboard, musty basement, or damp dog. These aromas can mask the wine’s natural characteristics.
- Brettanomyces: Wines contaminated with Brettanomyces yeast may display aromas of barnyard, horse sweat, or band-aid. These aromas can overwhelm the wine’s fruit and floral notes.
- Sulfur compounds: Wines with high levels of sulfur compounds may have aromas of burnt rubber, rotten eggs, or struck match. These off-putting aromas can detract from the wine’s overall appeal.
Prevention and Mitigation of Wine Faults
Winemakers employ various techniques to prevent and mitigate wine faults, including oxidation. Some strategies include:
- Use of proper closures: Using high-quality closures, such as screw caps or synthetic corks, can help prevent oxidation and cork taint.
- Sanitation practices: Maintaining clean winemaking equipment and facilities can help prevent contamination by spoilage microorganisms like Brettanomyces.
- Monitoring sulfur levels: Monitoring and controlling sulfur dioxide levels during winemaking can help prevent the formation of sulfur compounds in wine.
- Storage conditions: Storing wine in a cool, dark, and stable environment can help prevent oxidation and other wine faults.