Wine fault

A wine fault is a sensory-associated (<a href="/facts/Organoleptic/cX07dcwu">organoleptic</a>) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. Wine faults may result from poor <a href="/facts/Winemaking/ITBb0gpf">winemaking</a> practices or <a href="/facts/Storage_conditions_(wine)/agplU4bU">storage conditions</a> that lead to wine spoilage.
In the case of a chemical origin, many compounds causing wine faults are already naturally present in wine, but at insufficient concentrations to be of issue, and in fact may impart positive characters to the wine; however, when the concentration of such compounds exceed a <a href="/facts/Sensory_threshold/0pHA9qd4">sensory threshold</a>, they replace or obscure desirable <a href="/facts/Flavor_(taste)/mdB8ysuK">flavors</a> and <a href="/facts/Aromas_(wine)/S0h7e9By">aromas</a> that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent impact on its value.[verification needed]
There are many underlying causes of wine faults, including poor <a href="/facts/Hygiene/zH17q0L0">hygiene</a> at the winery, excessive or insufficient exposure of the wine to <a href="/facts/Oxygen/acyn6o8r">oxygen</a>, excessive or insufficient exposure of the wine to <a href="/facts/Sulphur/IK0amTfM">sulphur</a>, overextended <a href="/facts/Maceration_(wine)/bjqUzt3H">maceration</a> of the wine either pre- or post-<a href="/facts/Fermentation_(wine)/eS6uKKqQ">fermentation</a>, faulty <a href="/facts/Fining%2c_filtering_and_stabilization_of_the_wine/6ymTW7NS">fining, filtering and stabilization of the wine</a>, the use of dirty <a href="/facts/Oak_barrels/WvLFtNon">oak barrels</a>, over-extended barrel aging and the use of poor quality corks. Outside of the winery, other factors within the control of the retailer or end user of the wine can contribute to the perception of flaws in the wine. These include poor <a href="/facts/Storage_of_the_wine/agplU4bU">storage of the wine</a> that exposes it to excessive heat and temperature fluctuations as well as the use of dirty <a href="/facts/Stemware/RyWghUFL">stemware</a> during <a href="/facts/Wine_tasting/F2ah9jhX">wine tasting</a> that can introduce materials or aromas to what was previously a clean and fault-free wine.[verification needed][verification needed]

Wine fault open-in-new

Wine fault