1. TCA (Trichloroanisole)

• Description: Often referred to as “corked,” this fault gives a wine musty, damp cardboard aromas.

2. Reduction

• Description: This can produce aromas reminiscent of rotten eggs, boiled cabbage, or blocked drains. Low levels can sometimes add complexity.

3. Sulfur Dioxide

• Description: At high levels, this can impart acrid aromas like burnt matches. Lower levels can mask fruity notes.

4. Oxidation

• Description: Caused by excessive exposure to oxygen, it results in deeper color and aromas of toffee, honey, or coffee, often lacking freshness.

5. Volatile Acidity (VA)

• Description: High levels can produce vinegar-like or nail polish remover aromas, indicating spoilage.

6. Brettanomyces (“Brett”)

• Description: This yeast can impart aromas of plastic, band-aids, or horsey notes, which some find appealing, while others do not.

7. Out of Condition

• Description: Wines that have lost vibrancy and freshness, resulting in dull and stale aromas.

Recognizing these faults can help in assessing a wine’s quality and condition!