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2. Wine fault - Wikipedia

   en.wikipedia.org/wiki/Wine_fault

   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]

3. Botrytis cinerea - Wikipedia

   en.wikipedia.org/wiki/Botrytis_cinerea

   Symptoms vary across plant organs and tissues. B. cinerea is a soft rot that will have a collapsed and water soaked appearance on soft fruit and leaves. Brown lesions may develop slowly on undeveloped fruit. [6] Twigs infected with gray mold will die back. Blossoms will cause fruit drop and injury, such as ridging on developing and mature fruit ...

4. Lists of wines - Wikipedia

   en.wikipedia.org/wiki/Lists_of_wines

   This is a list of wine-related list articles on Wikipedia. Wines by country. List of Appellation d'Origine Contrôlée wines ...

5. Noble rot - Wikipedia

   en.wikipedia.org/wiki/Noble_rot

   Wines produced by this method are known as botrytized wines, [4] and are considered a distinct category of dessert wines. [ 3 ] The primary distinction between botrytized wines and other naturally sweet, non-fortified sweet wines, such as late-harvest wines, ice wines , or straw / raisin wines, lies in the range and richness of aroma compounds ...

6. Wine tasting descriptors - Wikipedia

   en.wikipedia.org/wiki/Wine_tasting_descriptors

   Dirty: a wine with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or bottling process. [11] Dry: a wine that is lacking the perception of sweetness. [2] [13] Earthy: this can mean a wine with aromas and flavor reminiscent of earth, such as forest floor or mushrooms.

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8. Cork taint - Wikipedia

   en.wikipedia.org/wiki/Cork_taint

   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 ...

9. List of grape diseases - Wikipedia

   en.wikipedia.org/wiki/List_of_grape_diseases

   A cartoon from Punch from 1890: The phylloxera, a true gourmet, finds out the best vineyards and attaches itself to the best wines. Punch magazine, 6 Sep. 1890. This is a list of diseases of grapes (Vitis spp.).