A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance...

wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of wine...

production is Brettanomyces whose presence in a wine may be viewed by different winemakers as either a wine fault or in limited quantities as an added note...

fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14...

mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic...

be distilled to moonshine. Kilju for consumption is clarified to avoid wine fault. It is a flax-colored alcoholic beverage with no discernible taste other...

Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound...

smell as opposed to odour which refers to an unpleasant smell or possible wine fault. The term aroma may be further distinguished from bouquet which generally...

in flaws and wine faults that can make the wines undrinkable. Acids in wine Phenolic compounds in wine Proteins in wine Sugars in wine Yeast assimilable...

fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. One reason for fortifying wine was to preserve...