Wine defects: Knowing the unpleasant characteristics of wine
If you are not a wine expert, you will hardly know whether the wine you are enjoying is really enjoyable. Some that taste bland may have just really been produced according to that taste while there is some that just taste defectively unpleasant.
Wine defects are common, even to the highly coveted wine brands in the world. This is defined as distasteful qualities of wines, which often breeds from poor storage condition or winemaking process, leading to spoilage of the drink.
Most compounds causing wine defects are naturally present in wines yet at an insufficient concentration to negatively involve the aroma and flavor of the drink. In fact, these concentrations somehow impart positive characteristics to the beverage, varying on perception. Yet the moment the concentration beats sensory verge, they obscure or replace the aroma and flavor that wines should be displaying. The quality of the wine is then reduced, turning it undrinkable and less appealing.
One of the common wine defects is the wine oxidation because the presence of a catalyst and oxygen are the two necessities for the wine process. Oxidation can take place all through the process of producing the wine, even after it has already been bottled. Elements like epicatechins, catechins, anthocyanins and phenols mix with the wine are the ones that are mostly oxidized, leading to loss of aroma, flavor and color. This is sometimes named as flattening.
Acetaldehyde is another factor to contribute to wine defects. This element is an intermediary yeast fermentation product yet it is commonly associated more with ethanol oxidation. Wine defects start when the production of acetaldehyde is related with the existence of surface films, thus forming bacteria and yeasts.
Meanwhile, acetic acid present in wines is also known as volatile acidity or vinegar taint. Many bacteria and yeasts that can considerably spoil the wine can add it. This can also come from the fermentation's by product or because of spoilage of a finished wine. There are many opinions regarding the proper volatile acidity level to have a finer wine quality. Although high concentration really leaves a vinegar-like and undesirable tasting, some levels of acetic acid are also developed to produce a more desirable taste.
Cork taint is another kind of wine defects. It roots the musty, mouldy, and earthly aroma of the wine, which easily masks the natural flavor of the fruit, leading to an unappealing wine taste. Among other factors to contribute wine defects are the light strike, which explains the concept of using dark wine bottles and heat damage, which can greatly affect the taste of the wine.
|
