FAULTS IN WINE

FAULTS IN WINE & NAMING OF WINES

A precaution is required during the storage of wine, but unfortunately some of the wines acquire faulty characteristics due to many reasons. Manufacturer is responsible to identify the faults and take corrective actions accordingly. Some of the common faults are:

  1. EXCESS SULPHUR

  2. OXIDATION

  3. CORKED OR CORK

  4. VINEGAR

  5. HYDROGEN SULPHIDE

  6. FORMATION OF CRYSTALS

  7. FOREIGN MATERIALS AND SEDIMENTS

EXCESS SULPHUR

At the time of fermentation process, sulphur dioxide (SO2) is added to check the actions of wild yeast. It also acts as preservative. Addition of too much of SO2, leaves an unpleasant smell which resembles the smell of a burnt matchstick on the wine. It normally disappears when exposed to air either by decanting the wine or swirling in the glass.

OXIDATION

During the ageing process, air invades the wine through very fine pores of the wood and the alcohol interacts with the oxygen. When exposed to oxygen for a long period of time, white wine, especially, assumes a brownish colour. Wines, both white and red, acquire the aroma of sherry. They may also go lifeless with dull and flat smell.

CORKED OR CORK

Wine bottles are closed with cork to retain the characteristics and to preserve the quality and quantity of the content. While storing, wine bottles are stored horizontally to prevent the cork from drying out. When stored horizontally, the cork comes in contact with the wines, swells and does not allow the air to go in. the cork that is contaminated with strong mouldy smell by a substance called trichloranisole (TCA) during the sterilization process spoils the wine during the contact. The wine takes on the smell of the faulty cork. This can be removed during decanting process.

VINEGAR

Wine turns vinegar when it is exposed to oxygen for long duration and also by the activities of acetobacter bacteria if unchecked. When acts on alcohol and converts wine to vinegar.

HYDROGEN SULPHIDE

This has the smell similler to a rotten egg. The wine smells like rottan egg when they yeast react with SO2 during fermentation. This occurs mainly in red wine,  this fades away when the wine is decented.

FORMATION OF CRYSTALS

Sometimes, there may be the formation of potassium bitartrate crystals on the cork in the wine which may spoil the appearance of the wine. These crystals are called a wine diamonds, can be retained in the bottle by pouring the wine gently into the glass, it is commonly found in German wines.

FOREIGN MATERIALS AND SEDIMENTS

Sometimes, wine may be contaminated by foreign materials, such as splintered glass due to faulty bottling equipment. They can be removed by racking or decanting.                 

NAMING OF WINES

The wines are named after any of the following four methods:

  1. Named after the grape variety used – for e.g. Chardonnay, Cabernet Sauvignon, Riesling etc.
  2. Named after the place of origin – for e.g. Appellation Pauillac controlee (Region, District, Village, vineyards etc.
  3. Brand name – for e.g. Sula, Jacob Greek etc  ( Producer, shipper or the proprietor of the vineyard)
  4. Generic names – for e.g. California Chablis. This clearly informs the consumer that the wines are made in California and that they are different from the Chablis of France.

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