Understanding Wine Faults

Introduction

• Purpose: To understand wine faults through a tasting session.
• Instructor: Sit, who runs "The Art of Tasting" and holds advanced qualifications in wine and beer tasting.

Setup for Tasting Kit

• Equipment Needed: At least two identical glasses.
• Procedure: Pour reference wine and sample 1 wine into separate glasses.

Understanding Wine Faults

• Definition: Undesirable flavors in wine that detract from its quality.
• Variation: Depends on wine style; some faults can contribute to complexity.
• Levels of Faults: Acceptable in small quantities but objectionable at higher levels.

Sample 1: Cork Taint

• Compound: TCA (Trichloroanisole).
• Descriptors: Wet cardboard, moldy, damp cellar, swimming pool.
• Origin: Chlorine-based compounds from cork production.
• Detection Threshold: Very low concentration needed to detect.
• Prevalence: Currently about 1 in 100 bottles affected.

Sample 2: Bruised Apple

• Compound: Acetaldehyde.
• Descriptors: Bruised apple, paint, carved pumpkin.
• Origins: Incomplete fermentation or oxidation.
• Prevention: Limit oxygen exposure, manage yeast strains, use SO2.

Sample 3: Brown Sugar

• Descriptors: Caramel, curry powder, soy sauce.
• Cause: Oxidation, especially in low tannin and low acidity wines.

Sample 4: Sea Breeze (Methanethiol)

• Descriptors: Cabbage, rubbish bin.
• Cause: Yeast stress, lack of nutrients, reduction, light strike.

Sample 5: Smoke

• Compound: Guaiacol.
• Descriptors: Smoke, clove, plastic.
• Cause: Wildfire proximity.
• Prevalence: Increasing due to climate change.

Sample 6: Horse Blanket

• Compound: 4-ethylphenol.
• Descriptors: Sheep's wool, leather, blue cheese.
• Cause: Contamination by Brettanomyces yeast.

Sample 7: Vomit

• Compound: Isovaleric acid.
• Descriptors: Sweaty socks, damp cloth.

Sample 8: Vinegar

• Compound: Acetic acid.
• Cause: Bacteria, oxygen exposure.

Sample 9: Nail Varnish Remover

• Compound: Ethyl acetate.
• Cause: Byproduct of volatile acidity.

Sample 10: Potato Skins

• Cause: Ladybird taint from beetles in vineyards.

Summary

• Wine Faults: A complex interaction between compounds, external factors, and wine-making processes.
• Learning Points: Importance of managing oxygen, nutrients, and yeast to prevent faults.

Additional Information

• Tools and Techniques: TCA detection, yeast strain management, use of sulfur dioxide, and awareness of environmental conditions.
• Consumer Awareness: Understanding these faults can enhance consumer appreciation and selection of wines.

Conclusion

• Resources: PowerPoint slides, Instagram, YouTube channel for further learning.
• Future Webinars: Information on upcoming sessions on white wine flavors.