Detecting Faults in Wine Tasting
The vast majority of wine faults are detected by the nose and the distinctive aromas that they give off. However, the presence of some wine faults can be detected by visual and taste perceptions. For example, premature oxidation can be noticed by the yellowing and browning of the wine's color. The sign of gas bubbles in wines that are not meant to be sparkling can be a sign of refermentation or malolactic fermentation happening in the bottle. Unusual breaks in the color of the wine could be a sign of excessive copper, iron or proteins that were not removed during fining or filtering. A wine with an unusual color for its variety or wine region could be a sign of excessive or insufficient maceration or as well as poor temperature controls during fermentation. Tactile clues of potential wine faults include the burning, acidic taste associated with volatile acidity that can make a wine seem out of balance.
| Wine fault | Characteristics |
| Acetaldehyde | Smell of roasted nuts or dried out straw. Commonly associated with Sherries where these aromas are considered acceptable |
| Amyl-acetate | Smell of "fake" candy banana flavoring |
| Brettanomyces | Smell of barnyards, fecal and gamey horse aromas |
| Cork taint | Smell of a damp basement, wet cardboard or newspapers and mushrooms |
| Diacetyl | Smell of rancid butter |
| Ethyl acetate | Smell of vinegar, paint thinner and nail polish remover |
| Hydrogen sulfide | Smell of rotten eggs or garlic that has gone bad |
| Iodine | Smell of moldy grapes |
| Lactic acid bacteria | Smell of sauerkraut |
| Mercaptans | Smell of burnt rubber and/or cooked cabbage |
| Oxidation | Smell of cooked fruit and walnuts. Also detectable visually by premature browning or yellowing of the wine |
| Sorbic acid plus lactic acid bacteria | Smell of crushed geranium leaves |
| Sulfur dioxide | Smell of burnt matches. Can also come across as a pricking sensation in the nose. |
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