Wine fault | Wikipedia audio article
Channel: wikipedia tts
Date: 10/12/2018

This is an audio version of the Wikipedia Article:
Wine fault


00:01:28 1 Differences between flaws and faults
00:02:37 2 Detecting faults in wine tasting
00:03:40 3 Oxidation
00:04:38 3.1 Acetaldehyde
00:05:29 3.2 Acetic acid
00:07:04 4 Sulfur compounds
00:07:36 4.1 Sulfur dioxide
00:08:03 4.2 Hydrogen sulfide
00:08:47 4.3 Mercaptans
00:09:25 4.4 Dimethyl sulfide
00:10:05 5 Environmental
00:10:15 5.1 Cork taint
00:11:12 5.2 Heat damage
00:12:51 5.3 Lightstrike
00:13:44 5.4 Ladybird (pyrazine) taint
00:14:34 6 Microbiological
00:14:43 6.1 iBrettanomyces/i (iDekkera/i)
00:15:33 6.2 Geosmin
00:16:23 6.3 Lactic acid bacteria
00:17:12 6.3.1 Bitterness taint
00:17:55 6.3.2 Diacetyl
00:18:39 6.3.3 Geranium taint
00:19:43 6.3.4 Mannitol
00:20:28 6.3.5 Ropiness
00:20:57 6.4 Mousiness
00:21:52 6.5 Refermentation
00:22:46 7 Bunch rots
00:23:45 8 See also



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SUMMARY
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A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to be of issue. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express). Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.There are many causes for the perception in wine faults, including poor hygiene at the winery, excessive or insufficient exposure of the wine to oxygen, excessive or insufficient exposure of the wine to sulphur, overextended maceration of the wine either pre- or post-fermentation, faulty fining, filtering and stabilization of the wine, the use of dirty oak barrels, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor storage of the wine that exposes it to excessive heat and temperature fluctuations as well as the use of dirty stemware during wine tasting that can introduce materials or aromas to what was previously a clean and fault-free wine.