Knowing the defects of wine is essential for every enthusiast and professional in the wine sector. These defects can range from minor to severe and significantly affect the tasting experience. Here we will explore the main wine defects, their causes and how to identify them, focusing on the most common ones and some practical tips for avoiding them.
Oxidation: the invisible enemy
Oxidation is one of the most frequent defects and occurs when wine is exposed to oxygen for a prolonged period. This contact causes a loss of freshness and liveliness, transforming fruity flavors and aromas into tired and wilted notes. Visually, the wine may appear darker than normal. To avoid this, it is crucial to store wine in optimal conditions and use storage methods that limit exposure to air.
Brettanomyces: An unwanted yeast
Brettanomyces, or simply “Brett”, is a yeast that can contaminate wine and give it an animal character, with odors reminiscent of leather, horse sweat or the stable. While in small quantities it can add complexity to certain styles of wine, too much is generally considered a fault. Prevention involves scrupulous hygiene in the cellar and monitoring SO2 levels to control the growth of these yeasts.
Cork Taint: the dreaded TCA
TCA (trichloroanisole) is a chemical that can come from corks and give wine a musty or wet paper smell. This defect significantly alters the aroma and flavor of the wine, making it undrinkable in many cases. To mitigate this risk, many manufacturers now opt for synthetic or screw caps, which pose no TCA risks.
Volatility: vinegar in wine
Volatile acidity refers to the presence of acetic acid in wine, which can give a vinegar-like odor and taste. This defect is often the result of poorly managed fermentation or inadequate storage conditions. Controlling the temperature during fermentation and storage can help reduce the risk of developing excessive volatile acidity.
Prevention and control
Prevention of these and other wine defects begins with proper vineyard management and continues through every stage of production, from harvest to bottling. Meticulous cleaning and rigorous quality control are essential to ensure that the wine remains pure and best expresses its varietal character and terroir without being tarnished by unwanted defects.
In conclusion, understanding and identifying wine defects is crucial for anyone who wishes to fully enjoy the wine experience and for producers who aim to ensure the highest quality of their products. Knowing and implementing appropriate winemaking and storage practices can make a difference in preventing the onset of these common problems.
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