A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance... 29 KB (3,568 words) - 12:29, 3 May 2024 |
Malolactic fermentation (section Wine faults) wine faults. However, it can also make the wine slightly "unstable" due to the rise in pH, especially if the wine already was at the high end of wine... 52 KB (6,927 words) - 01:23, 17 February 2023 |
Fermentation in winemaking (redirect from Wine fermentation) fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14... 17 KB (2,208 words) - 05:06, 9 March 2024 |
Yeast in winemaking (redirect from Yeast wine) production is Brettanomyces whose presence in a wine may be viewed by different winemakers as either a wine fault or in limited quantities as an added note... 48 KB (6,015 words) - 23:07, 13 December 2023 |
Kilju (redirect from Sugar wine) be distilled to moonshine. Kilju for consumption is clarified to avoid wine fault, it is a flax-colored liquid with no discernible taste other than that... 17 KB (2,028 words) - 12:55, 7 April 2024 |
cotton cloth Phenolic resin, a type of synthetic polymer Phenolic taint, a wine fault due to 4-vinylphenol formation by Brettanomyces bruxellensis Polyphenols... 692 bytes (125 words) - 15:42, 28 April 2024 |
fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. One reason for fortifying wine was to preserve... 20 KB (2,243 words) - 09:58, 2 May 2024 |
in flaws and wine faults that can make the wines undrinkable. Acids in wine Phenolic compounds in wine Proteins in wine Sugars in wine Yeast assimilable... 12 KB (1,256 words) - 16:40, 13 March 2024 |
process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be... 120 KB (11,467 words) - 03:29, 7 May 2024 |
Cork taint (redirect from Corked wine) Cork taint is a broad term referring to an off-odor and off-flavor wine fault arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound... 18 KB (2,215 words) - 14:02, 8 May 2024 |
Brettanomyces (section Wine) can potentially spoil a wine it is generally seen as a wine spoilage yeast, and its presence in wine as a wine fault. Wines that have been contaminated... 9 KB (1,025 words) - 13:57, 23 April 2024 |
Sparkling wine production is the method of winemaking used to produce sparkling wine. The oldest known production of sparkling wine took place in 1531... 27 KB (3,110 words) - 23:05, 10 February 2024 |
Vinho Verde (redirect from Green wine) effervesce of the wine came from malolactic fermentation taking place in the bottle. In winemaking, this is usually considered a wine fault but Vinho Verde... 11 KB (1,285 words) - 19:29, 27 April 2023 |
tendency of still wine from the Champagne region to lightly sparkle was noted in the Middle Ages but this was considered a wine fault and was disdained... 64 KB (8,242 words) - 22:21, 13 April 2024 |
Glossary of winemaking terms (redirect from MOG (wine)) and aging wine. Similar to wine cellar. Wine cellar A cool, dark location in which wine is stored, often for the purpose of ageing. Wine fault Undesirable... 57 KB (8,181 words) - 07:05, 12 May 2024 |
Ethyl acetate (section Occurrence in wines) around 120 mg/L. Excessive amounts of ethyl acetate are considered a wine fault. Ethyl acetate is only weakly Lewis basic, like a typical carboxylic acid... 16 KB (1,293 words) - 21:39, 19 March 2024 |
Cork City (barony) Cork encoding, a digital data format Cork taint, a wine fault Canadian Olympic-training Regatta, Kingston, a sailing regatta Cork (band)... 2 KB (257 words) - 12:31, 24 April 2023 |
dirty wine, excessive use of wine barrels, oak, cork, rot, and temperature fluctuations can all create defects of the wine flavour. Beer faults differ... 16 KB (2,122 words) - 17:54, 10 May 2024 |
Amarone (category Wines of Veneto) increasing the risk of spoilage and potential wine faults, such as high volatile acidity. After fermentation, the wine must undergo a period of ageing of at least... 8 KB (991 words) - 14:43, 15 February 2024 |
contaminant) a wine fault, such as cork taint, ladybird taint, or phenolic taint, producing undesirable odors or tastes in bottled wine Infection, the... 1 KB (195 words) - 03:15, 12 August 2023 |
drier wines were also produced. Color ranged from dark, inky black to tawny to nearly clear. Oxidation was difficult to control, a common wine fault that... 21 KB (2,634 words) - 00:38, 11 May 2024 |
Vin jaune (category French wine) carefully observe the wine throughout the aging process as there is a risk of it developing the wine fault of volatile acidity. The wine acquires its characteristic... 7 KB (896 words) - 18:22, 3 February 2024 |
oldest evidence of ancient wine production has been found in Georgia from c. 6000 BC (the earliest known traces of grape wine), Iran from c. 5000 BC, Greece... 67 KB (7,278 words) - 10:23, 8 May 2024 |
Maderisation (category Wine stubs) character. Outside Madeira wine, it is generally seen as a wine fault, but is desirable in the case of certain dessert wines where it occurs over the course... 816 bytes (102 words) - 07:54, 9 April 2023 |
of time. With these benefits does come the risk of developing various wine faults, such as the development of acetic (or "volatile") acidity. Too much... 7 KB (798 words) - 15:54, 10 February 2023 |