How to identify defects in a wine to become an expert
Not always a wine is in perfect condition when opened. With these tips, you will know what happens and if the defect is repairable
A couple examines the menu in a restaurant with two glasses of wine on the table
Have you ever wondered why corks smell when opening a bottle of wine? Why is it better to finish a bottle than to keep it open? Do you know the reason why a wine can turn into vinegar?
Unfortunately, not all the bottles that we uncork contain a wine in perfect condition. The defects and the causes for which these can appear are diverse. But so that they can be easy to identify and, above all, so that you know if the defect is repairable or not , we are going to talk about the most common that you can face:
Cork disease or TCA
Approximately 2% of the bottles that are closed with a cork stopper have this defect. TCA (trichloroanisole) is a chemical alteration that occurs in wine due to the presence of certain fungi in the stopper itself(Although, sometimes, they can also appear in existing wooden elements in the cellars). The sensations that we perceive in wine are smells of humidity, wet cardboard or cork. Gustatively, there is no problem. However, the aromas released are not at all pleasant. Since, as we have said, the origin may be in the cork, smelling the stopper when opening a bottle will allow us to detect these aromas with intensity and we will anticipate the state of the wine. Luckily, this defect only affects that bottle, so you can always uncork a new one of the same reference and check that the wine lives up to your expectations.
Oxidation
When a wine is exposed to large amounts of oxygen, it quickly tends to oxidize. We will detect that the wine has oxidized because its color, smell and flavor will be affected . The red wines will have orange and brown tones and the violets will disappear; and white wines will darken or brown. It is possible that aromas of hazelnuts, walnuts, honey, oxidized pear or apple may appear, and in the mouth notes of jams that did not exist before or, even, will become more bitter. This defect can be avoided if, once the bottle is opened, you keep it with a cap that allows you to empty. However, the best recommendation we can give you in this case is that you do not leave for tomorrow what you can enjoy today ...
Microbial growth
Thanks to the good work of numerous microorganisms we can enjoy the pleasure of drinking wine . They transform the must into wine. And this is something that we can never thank him fairly. However, these (and other) microorganisms can end up with such a delicious delicacy. The growth of acetic bacteria in our wine will make it vinegar; the appearance of brettanomyces will overshadow the fruit of the wine with aromas of leather and stable; the activity of the yeast after bottling will cause it to become cloudy and impregnate with carbon dioxide; and, ultimately, any uncontrolled development of microorganisms will make the result in the wine unknown and risky. It is not in our hands whether or not there are microorganisms in the wine, butYes, we can prevent them from developing by keeping it in the right conditions . If we keep the wine at a low and constant temperature (14-17ºC), with the stopper wet and without exposure to light, we will extend the life of our bottles.
Sulfur compounds
In order to protect the wine from oxidation and attack by different microorganisms, small amounts of sulfur are added to it. This almost common practice can lead to these compounds transmitting aromas of gunpowder and rotten eggs to the wine. And none of them are nice. But for this defect we are in luck: try to aerate the glass well and you will see how little by little those smells disappear when they combine with the oxygen in the air. And, now, you can fully enjoy your wine.
Poses or precipitates
As we do not want you to be left with a "bad taste in your mouth" after so many defects, we want to tell you that finding precipitates at the bottom of a wine bottle does not have to be considered a defect. The particles that fall to the bottom are not harmful . They are compounds of the wine itself that have been sedimenting. This fact is a consequence of the passage of time and that, probably, this wine has not been harshly treated by physical or chemical means and has reached your hands in a more "artisanal" way.
And, now, you can start to test yourself and discover with your own senses the benefits and defects that can appear in a bottle of wine. We hope that, despite having knowledge of them, the defects appear in a much more occasional way than the benefits.
* Silvia Burruezo : Agricultural Engineer and Master's Degree in Viticulture and Enology from the Polytechnic University of Madrid. She has developed her career as a winemaker in different wineries in Chile, California and Spain. She is currently a winemaker advisor at BurruezoEscobarWINE .
