Wine faults refer to undesirable characteristics that can occur in wine, making it unpleasant to drink. These faults can occur at any stage of the winemaking process, from grape growing to bottling. Understanding wine faults is crucial for wine enthusiasts and professionals alike, as it helps them identify these faults and avoid purchasing or serving faulty wines.

The most common wine faults include oxidation, reduction, cork taint, Brettanomyces, volatility, sulfur compounds, maderization, and refermentation.

• Oxidation occurs when wine is exposed to oxygen, causing it to lose its fruity and fresh flavors and develop a stale, nutty taste.
• Reduction, on the other hand, occurs when wine is deprived of oxygen, leading to the development of a sulfur-like aroma.
• Cork taint is caused by the presence of TCA (2,4,6-Trichloroanisole) in the cork, which can affect the flavor and aroma of the wine, making it smell like wet cardboard or mold.
• Brettanomyces is a type of yeast that can cause a range of undesirable flavors and aromas in wine, such as barnyard, band-aid, or mouse-like odor.
• Volatility refers to the presence of excessive amounts of acetic acid, which can cause a vinegar-like smell in wine.
• Sulfur compounds can also affect the aroma and flavor of wine, leading to unpleasant odors such as rotten eggs or burnt matches.
• Maderization occurs when wine is exposed to heat, causing it to develop a brownish color and a nutty flavor.
• Refermentation can occur when residual sugar is left in the wine, leading to the development of bubbles or carbonation.

To learn more about wine faults, check out

Wine Folly's guide to common wine faults

, or the

Oxford Companion to Wine's entry on wine faults

.

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