Guys, we have to say that this is our last post tonight… So sad, right?!
So, first of all, Winosaur would like to THANK YOU, for being here every week and reading our articles. We had so much pleasure finding new funny subjects and share, in our words, our passion for wine. We hope that you enjoyed it, just like us…
To conclude, we would like to talk about some faults you can find in a wine. Actually, our team had a great idea, a new product, very innovative. That is why we won’t have time anymore to write this blog. We can not say more about our project by now but it’s linked with our today’s topic…
So, what about the wine faults?
#1 Oxidized Wine: Contamination caused by too much oxygen exposure. Just like when you leave a sliced apple out and it turns brown. Oxidization is the most common wine fault in older wines. Oxidized wines lose their brightness, both in color and in flavor.
#2 Cork taint & Trichloroanisole (TCA): A chemical containment that found its way into your bottle somewhere in production, usually from real cork. TCA can be present in oak barrels, or the processing lines at the winery as well. It will smell and taste like wet newspaper, moldy basement or smelly dog. The wine will be fruitless and dominated by the off flavors.
#3 Sulfur Compounds: Some sulfur is added to almost all wines to stabilize them. Sulfur dioxide or SO2 manifests as sort of smokey, struck match aroma, but isn’t bad for you at all. The most frequent manifestation of a sulfur-related flaw is mercaptin: for example if you notice rotten egg, burnt rubber, or skunk in your wine.
#4 Cooked wine or heat damage: The wine smells jammy, or like a wine reduction sauce, mixed with a nutty, brown, roasted sugar-type aroma. Heat damage often compromises the seal of the bottle (the expansion from the heated air pushes the cork out) so it can be accompanied by oxidization.
#5 Secondary Fermentation: You can see tiny bubbles where there shouldn’t be any, or listen for the “psssst” like a schweppes…This usually happens with young bottles of red wine, or when the wine is accidentally bottled with a few grams of residual sugar and then re-ferments. This most frequently occurs in low-intervention winemaking.
It exists some ways to fix these problems, some tricks or accessories to avoid them. You can also find alternative wine closures as the screw caps, the crown caps, the glass stopper or vino-seal…
Now, just for fun, we have selected some funny corks and stoppers, a great idea four your Valentine maybe?!