Search results
Results from the WOW.Com Content Network
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]
The vast majority of faulty wine is drunk because people presume that it’s supposed to taste like it does. Don’t be misled. Be confident that if it smells like a waterlogged cellar—or, much ...
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 ...
A wine bottle that's warm to the touch probably wasn't stored properly. Invest in a wine fridge -- it's worth it! Or store your wine in a dry, cool place like your basement.
2,4,6-trichloroanisole, the chemical primarily responsible for cork taint in wines. A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at ...
Smoke taint is a broad term for a set of smoke imparted compounds found in affected wines, constituting a wine fault.Increasing incidences of smoke tainted wines are an important issue, given the recent occurrences of wildfires or bushfires in wine grape producing regions during the growing seasons.
Just like light white wines, your favorite rose wine will last about three to five days after opening. Re-seal it and store it in the refrigerator. Sparkling Wine
Premature oxidation, (sometimes shortened to premox, or POx) is a flaw that occurs in white wines, when the presumably ageworthy wine is expected to be in good condition yet is found to be oxidised and often undrinkable. In particular the affliction has received attention in connection to incidents of whites produced in Burgundy.