Common Wine Fault Aromas
Posted by MWM Wine School | 2025-02-21 | Knowledge
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!
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