Wine fault: Difference between revisions
PathFinder (talk | contribs) m PathFinder: add internal links Tag: Reverted |
CodexWarrior (talk | contribs) m CodexWarrior: canonicalise ISBN refs Tag: Manual revert |
||
| Line 1: | Line 1: | ||
'''Wine fault''' refers to a characteristic in [[wine]] that is widely recognised as a technical defect resulting from microbiological, chemical, physical, or process-related causes, and which detracts from the wine’s quality, stability, or intended expression.<ref>Jancis Robinson, Julia Harding MW, Tara Q. Thomas, ''The Oxford Companion to | '''Wine fault''' refers to a characteristic in [[wine]] that is widely recognised as a technical defect resulting from microbiological, chemical, physical, or process-related causes, and which detracts from the wine’s quality, stability, or intended expression.<ref>Jancis Robinson, Julia Harding MW, Tara Q. Thomas, ''The Oxford Companion to Wine'', Oxford University Press, September 14, 2023. ISBN 9780198871316.</ref> [[[[Wine]] faults]] are distinguished from stylistic choices and personal preferences by their basis in measurable deviation from sound winemaking practice. | ||
== Definition and scope == | == Definition and scope == | ||
Latest revision as of 12:00, 26 January 2026
Wine fault refers to a characteristic in wine that is widely recognised as a technical defect resulting from microbiological, chemical, physical, or process-related causes, and which detracts from the wine’s quality, stability, or intended expression.[1] [[Wine faults]] are distinguished from stylistic choices and personal preferences by their basis in measurable deviation from sound winemaking practice.
Definition and scope
In professional oenology, a wine fault is understood as an undesirable condition arising from identifiable causes during grape growing, winemaking, storage, or distribution.[2] The International Organisation of Vine and Wine (OIV) further distinguishes between faults, defects, and alterations, the latter referring to changes occurring after bottling due to external factors such as heat or light exposure.[3]
While consumer tolerance may vary, the classification of a wine fault is grounded in scientific, sensory, and regulatory consensus rather than individual taste.
Faults versus stylistic characteristics
Certain aromas or flavours sometimes perceived as faults may be acceptable or even desirable within specific stylistic contexts. Compounds associated with reduction, volatile phenols, or oxidative handling can contribute positively at low levels, depending on grape variety, region, and intended style.[4]
A wine fault is therefore defined not solely by the presence of a compound, but by its concentration, sensory impact, and incompatibility with the wine’s intended profile.
Origins of wine faults
Viticultural origins
Faults may originate in the vineyard through poor grape health, excessive rot, nutrient imbalances, or contamination prior to harvest, all of which can predispose must and wine to instability.[5]
Microbiological origins
Uncontrolled growth of yeasts or bacteria can lead to spoilage through the production of undesirable metabolites. Common microbial sources include acetic acid bacteria, spoilage yeasts, and lactic acid bacteria operating outside controlled fermentation parameters.[6]
Chemical origins
Chemical faults arise from oxidation, reduction, or reactions involving unstable phenolic, sulphur, or nitrogen compounds. These processes may occur at any stage from crushing to bottle ageing.[7]
Physical and storage-related origins
Temperature extremes, light exposure, oxygen ingress, and inappropriate packaging can cause faults after fermentation or bottling, often outside the direct control of the producer.[8]
Common categories of wine faults
Oxidative faults
Excessive exposure to oxygen may result in loss of freshness, browning, and aldehydic aromas inconsistent with the wine’s style.[9]
Reductive faults
Reductive conditions can lead to the formation of volatile sulphur compounds, producing aromas commonly described as rotten egg, cabbage, or struck flint when present above sensory thresholds.[10]
Microbial faults
Microbial spoilage may manifest as elevated volatile acidity, phenolic taints, or refermentation in bottle, often linked to hygiene failures or inadequate sulphur management.[11]
Cork-related faults
Compounds such as 2,4,6-trichloroanisole can contaminate wine via natural cork or winery environments, resulting in muted aromas and musty characters unrelated to winemaking intent.[12]
Physical and packaging-related faults
Lightstrike, heat damage, and packaging failures represent faults caused by post-bottling conditions rather than fermentation or maturation processes.[13]
Detection and sensory evaluation
Wine faults are typically identified through sensory evaluation supported by chemical analysis. Detection thresholds vary widely among individuals, and professional training aims to standardise recognition and description of faults within tasting contexts.[14]
Prevention and remediation
Preventing wine faults relies on integrated vineyard management, winery hygiene, controlled fermentation, and appropriate storage conditions. While some faults may be mitigated through blending or treatment, many are irreversible once established.[15]
Regulatory and quality considerations
From a regulatory perspective, wines exhibiting certain faults may be deemed unfit for commercial sale. The OIV provides guidance on acceptable limits for compounds associated with defects, reflecting both safety and quality standards.[16]
See also
References
- ↑ Jancis Robinson, Julia Harding MW, Tara Q. Thomas, The Oxford Companion to Wine, Oxford University Press, September 14, 2023. ISBN 9780198871316.
- ↑ Jackson, Wine Science, Academic Press, 2020.
- ↑ OIV, “Defects and alterations in wine”.
- ↑ Andrew L. Waterhouse, Understanding Wine Chemistry, Wiley, 19 Aug. 2016. ISBN 9781118627808.
- ↑ Zoecklein, Wine Analysis and Production, Springer, December 31, 1995. ISBN 9780412982415.
- ↑ Ribéreau-Gayon et al., Handbook of Enology, Vol. 2, Wiley, 2006.
- ↑ Jackson, Wine Science, Academic Press, 2020.
- ↑ AWRI, “Wine faults reference guide”.
- ↑ Andrew L. Waterhouse, Understanding Wine Chemistry, Wiley, 19 Aug. 2016. ISBN 9781118627808.
- ↑ Jackson, Wine Science, Academic Press, 2020.
- ↑ Ribéreau-Gayon et al., Handbook of Enology, Vol. 2, Wiley, 2006.
- ↑ Jancis Robinson, Julia Harding MW, Tara Q. Thomas, The Oxford Companion to Wine, Oxford University Press, September 14, 2023. ISBN 9780198871316.
- ↑ UC Davis, “Wine fault sensory descriptions”.
- ↑ Zoecklein, Wine Analysis and Production, Springer, December 31, 1995. ISBN 9780412982415.
- ↑ Jackson, Wine Science, Academic Press, 2020.
- ↑ OIV, “Defects and alterations in wine”.