Youtor
Wine Faults
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http://youtube.com/watch?v=Zz7Iw6d0xOI
Wine - How it's made? • • Vine to Wine | How it's made? • Red Wine Grape Varieties • • Red Wine Grape Varieties | Cabernet S... • White Wine Grape varieties • • Chardonnay | Riesling | Sauvignon Bla... • What are the faults happening in Wine? • There are many efforts are taken by everyone who handles wine to preserve its aroma profile and taste , • but unfortunately some of the wines acquire faulty characteristics due to many reasons. • A good wine maker will identify in the winery itself and take corrective measures, however, if it come out with out his knowledge,then it’s our duty to identify and sort out the issue. • Let's see the common faults in wine and,what are the reason for the faults?and, how to identify the faults? • Fault number 1 • Excess sulphur • During fermentation process sulphur dioxide which is called as S O 2 is added to check the actions of wild yeast. • It is also act as a preservative. • Addition of too much sulphur dioxide will leaves unpleasant smell which resembles the smell of a burnt matchstick on the wine. • however, it normally disappears when exposed to air • either or decanting the wine, or swirling in the glass. • Fault number 2 • Oxidation • During ageing process, the air invades the wine through very fine pores of the wood and the alcohol interacts with the oxygen. • when exposed to oxygen for long period of time,white wine colour will change into brownish colour. • It may also go lifeless with dull and flat smell. • Fault number 3 • Wine turns Vinegar • winen turns vinegar when it is exposed to oxygen for long duration. • and also • if they haven't checked presence of acetobacter bacteria properly, which acts on alcohol and convert the wine into vinegar. • Fault number 4 • Corked • or • Corky • Wine bottles are closed with cork to retain the characteristics and to preserve the quality and quantity of the content. • during storing, the wine bottles are stored horizontally to prevent the cork from drying out. • when wine bottles stored horizontally, the cork comes in contact with the wine,swells and doesn't allow the air to go in. • The cork that is contaminated with strongly mouldy smell by a substance called TCA which is tri chlor anisole, • during sterilization process spoils the wine during the contact and the wine takes on the smell of the faulty cork. • This should be returned to the supplier. however it should not be confused with the wine with piece of cork that may have been fallen while opening the bottle. • broken piece of cork can be easily removed during decanting process. • Fault number 5 • Hydrogen Sulphide • This has the smell similar to a rotten egg. • The wine takes on the smell of rotten egg when the yeast react with sulphur dioxide during fermentation. • However ,this fade away when the wine is decanted. • This occurs mainly in red wine. • Fault number 6 • Formation of Crystal's • sometimes there may be the formation of pottassium bitartrate Crystal's on the cork in the wine which may spoil the appearance of the wine. • These crystals are called as wine diamond. however, it can be retained in the bottle by pouring the wine gently into the glass. • It is commonly found in german wines. • Fault Number 7 • Foreign materials and sediments • Sometimes wine may be contaminated by foreign materials , such as splintered glass due to faulty bottling equipments. • wines throw up sediments during ageing which can be removed by racking or decanting.
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