joi, 9 aprilie 2009

a few possible flaws of wine

Wine, as good as it might be, can also have its flaws. These are called defects in wine. Problems occur during the development or because of a bad bottle. I want to comment on all of these possible defects.
1 - The most infamous is the smell of cork. It reminds us of mold and moisture. It may happen because the cork was already contaminated before putting it on and transfered this defect to the wine in the bottle.
2 - Another very detectable smell is sulfur. You mway recognize this is it smells like a freshly lit match. The addition in excess of sulfur results in the production of dioxide in the process of fermentation. With an aeration of the glass or bottle, it can disappear.
3 - Smell of rotten eggs (sulfide). In wines from warm areas that have not been oxygenated normally. It can also be eliminated with aeration.
4 - The smell of vinegar (acetic acid) and also the smell of nail polish (ethyl acid).
5 - Oxidation which is detected at a glance (all of the previous flaws were detectable with the nose), as the wine loses its color and tends to go brown. It can also be revealed with the sense of smell.
6 - The wine has a mud like aroma and taste, when it was attacked by microorganisms, fungi or bacteria.
7 - Aroma of dirty wood, from the use of old or dirty barrels.
8 - Problems with wine's turbidity. The most common symptom is the observation at the bottom of the cup of a small crystals of tartrates. It's normal, and it does not affect the taste of wine.
Other more troublesome precipitates are caused by the prolonged stay in the bottle.

One could cite a few more, but I think those are enough.

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