A major contaminant is the usual cause, but faults can appear at any stage of the winemaking process: For Instance if the grapes areunderripe, if the fermentation process is not carried out properly, if the wine is not sufficiently aired while it matures or if there is a miscalculation in the addition of sulfur dioxide, etc. a wine's life is riddled with dangers that the winmaker must recognize and endeavour to avoid. Lack of attention, care or expertise is sanctioned immediately, sometimes severly. Generally speaking, only the wine's organoleptic qualities (and consequently its market value) are affected but sometimes the faults render the wine unfit for consumption (maybe even toxic). Happily, nature has endowed us with an extremely sensitive detector: our nose. Let's learn how it use it better.

The approach used in this kits aims to shed some light on the following points :

- What are the major faults in the aromas of wine?
- How can we recognize them?
- How did these faults occur?
- How and when can they be avoided?
- Can we eradicate them or lessen their effects?


Price: $119.00 DELIVERED US

#851-F The Faults of Wine
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Aroma List:

Origin Category Molecule
Harvest 1- Vegetal Trans-2-Hexanal
Oxygen 2- Rotten Apple acetaldehyde (ethanal)
  3- Vinegar acetic acid
  4- Glue ethyl acetate
  5- Soap decanoic acid
Sulfur 6- Sulfur SO2
  7- Rotten egg H2S

8- Onion ethanethiol (mercaptan)
  9- Cauliflower Dimethyl suphide
Phenols 10- Horse ethyl-4-phenol
Fungi 11- Mouldy-Earthy 2-ethyl-fenchol
  12- Cork trichloroanisole (TCA)