WINE FAULTS - A synopsis of the prime causes of complaint

Release date: 11 March 2004

Oxidiation: This occurs when there is an excess amount of oxygen absorbed into the wine, (correct proportions of Sulphur Dioxide added to the wine can protect against this process). It can occur at any stage during the vinification of both red and white wines. The result is a dull wine, lacking in fruit. White wines become sherry-like. Red wines are a little more tolerant but will eventually turn brown, lose their aroma and appear tired.

The Cork: A substance called TCA contained within the cork leaks into the wine. It imparts a mouldy/musty aroma and flavour to the wine, thereby destroying the varietal character of any wine.

Sulphur Dioxide: This is added to wine because of its preservative properties. When used in excess during vinification it can destroy the natural features of a wine, giving it instead an overpowering chemical aroma and taste resulting in a prickling feeling in the nose and throat. White wines turn very pale and red wines become brown in colour.

Volatile Acidity: This can either be a help or a hindrance. In the right proportions acetic acid can add to the complexity of a wine, for example Sauternes. However, certain yeast strains under adverse conditions during fermentation are prone to producing high levels of acetic acid. The result is a ‘vinegary’ wine which can be recognised by its harsh, sour and sharp taste with a burning after-taste

Hydrogen Sulphide: H2S is produced during fermentation when sulpur and hydrogen come into contact in the absence of oxygen. It is often referred to as a reductive odour. The result is a wine with a distinct smell of rotten eggs.

Over-oaking: This is a matter of personal taste. However, if there is a strong smell of sawdust and discoloration the wine is at fault.

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