Common Wine Faults and How to Sniff Them Out

Wines just make things perfect, as everything you blend with them becomes fancy. Combine with cheese, crackers, on nothing – it still as fancy as it looks. You drink on a bathtub, dinner table, or on a picnic mat under the tree – it is still as pretty and tasty as it is. A bottle of wine just makes things nice and pleasant. However, when we drink wine, most of the time we are not aware that we are drinking flawed ones. It is okay. This is normal as most of us are really not aware of the common flashes wine has, although there is always that premium wine available in the market

If you are looking for a great shop to buy liquor online then you should look for one that will put your satisfaction first. This way, you can avoid drinking wine that is just faulty.

In this article, we will share to you some of the flaws of wine and how to avoid it

1.Sulfur compounds

This is a complicated problem in wine. It can smelly smoky like cooked cabbage and a struck match. You may notice when as it burns off about 20 minutes after opening the bottle.

Sulphur is intentionally added to wines to stabilize the drink in small quantities. However, another sulfur is created as a by-product when the fermentation processes are stressed, thus giving the wine a smoky and burning taste.

This flaw is called mercaptan. You would notice this issue when you see a fart, burnt, or rotten smell in your wine after decanting it for some time.

2.Bacterial and microbial taint

These microbes live during the fermentation process aside from the yeast. When they persist, you will smell various aromas. This flaw can be a bit difficult as there are many bacteria involved in wine creation. You will have a mousy smell, a gerbil cage, ropiness, etc. While the bacteria provide complexity into the wine, too much of them may overwhelm the wine, leading it to foul smells and different tastes.

3.Secondary fermentation

Secondary fermentation is manifested when you see tiny bubbles in your wine especially in a red wine. These bubbles usually happened by accident when sugar residue bottled with the wine that results in secondary fermentation.

Generally, wines taste yeasty and zippy, but because of the second fermentation, you might not achieve this taste. Although there are manufacturers that intentionally induce secondary fermentation to give a unique kick to their wines.

4.Oxidized wine

This is an issue that is caused by having too much oxygen in wine. The process is similar to an apple being left on the counter and it turns brown. The oxidization issue is the most common flaw of some wines especially in old wines.

You will notice this as oxidized wines lose their brightness both in flavor and color. For instance, the color red would become a brownish-orange color. Also, it is not the red wine that experiences this most, but the white wines. Yes, red wines are less susceptible to oxidization as they have higher tannin levels that act as a buffer.

There are still any flaws that we can share with you and what we have shared are the most common. Remember that these flaws do necessarily change the whole wine significantly. So, a lot of people just ignore them.