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Natural clarification takes place as wine ages in barrel, its suspended particles gradually falling to the bottom. In wine tasting, a wine is considered "clear" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some degree of transparency. A wine with too much suspended matter ...
Chemical structure of 2,4,6-trichloroanisole (TCA), the compound primarily responsible for cork taint. Cork taint is a broad term referring to an off-odor and off-flavor wine fault [1] arising from the presence of 2,4,6-trichloroanisole (TCA), a chemical compound that represents one of the strongest off-flavors, and one "generated naturally in foods/beverages", in particular wines, that ...
Tears of wine show clearly in the shadow of this glass of 13.5% Caluso Passito dessert wine. The phenomenon called tears of wine (French: Larmes de vin; German: Kirchenfenster, lit. "church windows") is manifested as a ring of clear liquid, near the top of a glass of wine, from which droplets continuously form and drop back into the wine.
Similarly, high-acid white wines — like Albariño, Riesling, Chablis, and Gewürztraminer — work beautifully with low-acid, fat-forward dishes, as do high-acid reds such as Barbera, Chianti ...
A wine fault is a sensory-associated (organoleptic [1]) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. [2]
Racking red wine. Racking, often referred to as Soutirage or Soutirage traditionnel (meaning racking in French [1]), also filtering or fining, is the process of moving wine or beer from one container to another using gravity rather than a pump, which can be disruptive to the beverage. [2]
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Premature oxidation, (sometimes shortened to premox, or POx) is a flaw that occurs in white wines, when the presumably ageworthy wine is expected to be in good condition yet is found to be oxidised and often undrinkable. In particular the affliction has received attention in connection to incidents of whites produced in Burgundy.