Wine Faults

Wine Faults

Because wine is a living things, faults or bottle sickness occasionally occur. Few of the wine faults are as follows:

1. Acefication: The wine has been affected by aceto bacters through which over exposure to air. The vinegar microbe develops a film on the surface of the wine which produces acetic acid. The wine taste sour, resembling vinegar (vin agre = sour wine)

2. Cloudiness: This may be caused by extremes in storage temperature, excess protein, contact with metal or bacterial action or an unwanted continuation of fermentation.

3. Corked wine: This is a wine affected by a disease cork. The wine will have a musty, rancid, fungal smell and taste. The term should not be confused with the cork residue – little harmless bits of cork which may splinter into wine on opening.

4. Crystalline deposits: The tartaric acid is soluble in water but not in alcohol, so an excess of potassium bitartrate may precipitate in very cold temperatures as crystals. The sugar like crystals a minute flakes, spoil the appearance of the wine although it is otherwise sound to drink.

5. Excess Sulphur Dioxide: Sulphur is added to keep the wine healthy. It must be used with resistant otherwise it will be perceptible to nose and palate. If noticed on the nose, leave the wine for a few minutes and the stink will disappear.

6. Fermentation: this may happen when the wine is not fined or filtered properly. Traces of the sugar and the yeast remain in the bottled wine. An unwanted fermentation occurs causing bubbles to appear, usually accompanied by a nasty aroma and taste. This must not be confused with the healthy and predetermined styles of refreshing wines such as those of petillant or spritzig character.

7. Foreign contamination: This may be caused when the wine has been put into previously used bottles which have not been hygienically cleaned and sterilized – faulty bottling machinery may also cause glass to splinter and get into the wine. Wines may also be adversely affected if they are stored in a badly kept cellar at incorrect temperatures or stored next to strong odours such as petrol, vinegar or fish.

8. Oxidation or Maderisation: There are degree of oxidation ranging from an off- smell to a darkening or browning of the colour. It is caused by too much absorption of either before bottling or when bottled (Loose cork), the wine may also have been stored in much too warm conditions. The wine tastes flat and musty, having lost its fruitiness and brilliance.

9. Weeping: This seeping of the wine from the cork can be caused to a too small or faulty cork or when secondary fermentation pushes the cork loose.