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It is a term commonly used in wine tasting, where one loses the ability to smell and distinguish wine bouquet after sniffing at wine continuously for an extended period of time. The term is also used in the study of indoor air quality , for example, in the perception of odors from people, tobacco , and cleaning agents.
Chemical structure of 2,4,6-trichloroanisole (TCA), the compound primarily responsible for cork taint. Cork taint is a broad term referring to an off-odor and off-flavor wine fault [1] arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that ...
Red wine isn't everyone's cup of tea. Drinking too much alcohol can give anyone a terrible hangover.But some people get sick after just a single glass of red wine, with symptoms ranging from an ...
Unless you're washing your pet every night before they get on your bed, they're tracking everything they've walked through all day onto your bed. At best, maybe a little dirt. At worst, animal feces.
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Similar to cork taint, a wine can suffer from a minor, barely detectable case of smoke taint or it can be so obvious as to render the wine undrinkable. Descriptors for the smell and taste of a smoke tainted wine include smoky, wood smoke, chargrill, smoked meats, bacon and ashtray. The taste tends to be persistent, lingering long after the wine ...
The simple smell test Give your wine a good swirl and take a good long sniff. Musty, moldy, vinegar, sauerkraut or rotten egg smells are all signs the wine has gone south.
A wine fault is a sensory-associated (organoleptic [1]) 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. [2]