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Common Wine Defects

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Common Wine Defects

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    1. 1 Common Wine Defects

    2. 2 Common Wine Defects

    3. 3 Glass # 1: 12% Ethanol

    4. 4 Glass # 1: 12% Ethanol Warm, sweet Critical ingredient of the wine’s matrix Next glasses = pure compounds spiked in 12% ethanol

    5. 5 Glass # 2: Acetaldehyde

    6. 6 Glass # 2: Acetaldehyde Pungent, fruity, overripe apple… Oxidation of ethanol Threshold ~ 100 mg/L (~ 100 ppm)

    7. 7 Glass # 3: Acetic Acid

    8. 8 Glass # 3: Acetic Acid Vinegar, pungent… Microbial oxidation of ethanol or conversion from sugars Threshold ~ 0.70 g/L (~ 700 ppm; ~ 0.070%)

    9. 9 Glass # 4: Ethyl acetate

    10. 10 Glass # 4: Ethyl acetate Solvent, nail polish… Some “wild” yeasts and acetic bacteria Threshold ~ 150 mg/L (~150 ppm)

    11. 11 Glass # 5: 4EP / 4EG (4-Ethylphenol / 4-Ethylguaiacol)

    12. 12 Glass # 5: 4EP / 4EG (4-Ethylphenol / 4-Ethylguaiacol) Phenol, Band Aid®, leather, clove... Brettanomyces byproducts Thresholds 4EP ~ 400 ug/L (~ 400 ppb) 4EG ~ 50 ug/L (~ 50 ppb)

    13. 13 Glass # 6: Methylmercaptan / Dimethyldisulfide

    14. 14 Glass # 6: Methylmercaptan / Dimethyldisulfide Natural gas, rotten cabbage / cooked vegetable… Yeast byproducts Thresholds MeSH ~ 1.5 ug/L (~ 1.5 ppb) DMDS ~10 ug/L (~10 ppb)

    15. 15 Glass # 7: Dimethylsulfide (DMS)

    16. 16 Glass # 7: Dimethylsulfide (DMS) Canned corn, asparagus, olive, truffle… fruit enhancer Degradation of S-methylmethionine or reduction of DMSO Threshold ~ 20 ug/L ( ~ 20 ppb)

    17. 17 Glass # 8: TCA (2,4,6-Trichloroanisole)

    18. 18 Glass # 8: TCA (2,4,6-Trichloroanisole) Moldy, cork taint Mold byproduct Threshold ~ 2-6 ng/L ( ~ 2-6 ppt)

    19. 19

    20. 20 Common Wine Defects

    21. 21

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