Wine Faults and Flaws: A Practical Guide

ISBN-13: 9781118979068 / Angielski / Twarda / 2021 / 528 str.

Keith Grainger

Opis

The book will comprise a detailed examination of faults and flaws that can impact upon the quality of wines. There are some faults that render wines unsaleable and undrinkable and others that have a negative effect upon quality and enjoyment. Each fault is discussed as follows: 1.  What it is, in basic terms
2.

Spis treści

ACKNOWLEDGMENTSPREFACEINTRODUCTIONCHAPTER 1 Faults, Flaws, Off-Flavours, Taints, and Undesirable Compounds1.1 Introduction1.2 Advances in wine technology in recent decades1.3 Changes in markets and the pattern of wine consumption in recent decades1.4 The possible impact of some fault compounds upon human health1.5 Sulfur dioxide and other possible allergens1.6 Faults and taints1.7 Distinguishing between faults and flaws1.8 Sensory detection (perception) thresholds and sensory recognition thresholds1.9 Consumer Rejection Thresholds (CRTs)1.10 Basic categories of wine faults1.11 Flaws1.12 The incidence of wine faults1.13 'Faulty' wines that exude excellence1.14 Final reflectionsCHAPTER 2 Wine Tasting2.1 Introduction2.2 Anosimics, the Fatigue Effect, and Supertasters2.3 Tasting conditions, equipment and glassware2.4 The use of a structured tasting technique, and detection of faults2.5 Appearance2.6 Nose2.7 Palate2.8 Assessment of Quality2.9 Assessment of Readiness for drinking/potential for ageing2.10 Grading wine - the award of points2.11 Blind tasting2.12 Final reflectionsCHAPTER 3 Chloroanisoles, Bromoanisoles, Halophenols3.1 Introduction3.2 Haloanisole contaminations in the food, drinks, water, and pharmaceutical industries3.3 Haloanisole contamination of wines3.4 The economic and reputational costs to wine producers and the wine industry3.5 Sensory characteristics and detection of haloanisoles in wine3.6 The haloanisoles responsible and their detection thresholds3.7 The formation pathways of haloanisoles from halophenols3.8 Contamination of cork with TCA and other chloroanisoles3.9 The cork industry in the dock3.10 The cork industry begins to address the issues3.11 The cork industry's recent initiatives for haloanisole prevention and extraction3.12 Winery and cooperage sources of haloanisole contamination in wines3.13 Laboratory analysis for TCA and other haloanisoles in corks and wine3.14 Prevention of haloanisole contamination of wineries and wines3.15 Treatment of wines contaminated with haloanisoles3.16 Chlorophenols and bromophenols as taints3.17 'Musty' taints unrelated to halophenols and haloanisoles.3.18 Final reflectionsCHAPTER 4 Brettanomyces (Dekkera) and Ethyl phenols4.1 Introduction4.2 Background and history4.3 The Brett Controversy4.4 Sensory characteristics, and detection of Brettanomyces related compounds in wine4.5 The origins of Brettanomyces and formation of related compounds in wines4.6 The danger periods and favourable conditions for the growth of Brettanomyces4.7 Why are Brettanomyces related compounds found mostly in red wines?4.8 Prevention - Formulation and implementation a Brett Control Strategy.4.9 Laboratory Analysis for Brettanomyces and volatile phenols4.10 Treatment of affected wines4.11 What the future might hold for microbiological methods to inhibit Brettanomyces?4.12 Final reflectionsCHAPTER 5 Oxidation, Premox and Excessive Acetaldehyde5.1 Introduction5.2 Oxidation in must and wine5.3 Sensory characteristics and detection of excess acetaldehyde and oxidation in wine5.4 Deliberately oxidised and highly oxygenated wines5.5 Metal ions and substrates for oxidation5.6 Enzymatic oxidation5.7 Chemical oxidation5.8 Microbial oxidation5.9 Acetaldehyde5.10 Sotolon5.11 Oxygen management in winemaking5.12 Oxygen uptake during cellar operations5.13 Containers and closures5.14 Pinking5.15 Premature oxidation (Premox)5.16 Prevention of excess acetaldehyde and oxidation5.17 Additions of ascorbic acid - antioxidant or oxidising agent?5.18 Laboratory analysis5.19 Treatments5.20 Final ReflectionsCHAPTER 6 Excessive sulfur dioxide, volatile sulfur compounds and reduced aromas6.1. Introduction6.2 The presence and role of sulfur, sulfur dioxide, sulfite and sulfate in wine production6.3 Excessive sulfur dioxide6.4 Oxygen management in winemaking6.5 Reduction in wine - positive and negative6.6 Hydrogen sulfide6.7 Prevention of hydrogen sulfide formation6.8 Treatment for hydrogen sulfide in wine6.9 Laboratory analysis for sulfur dioxide, hydrogen sulfide and volatile sulfur compounds6.10 Final reflectionsCHAPTER 7 Excessive volatile acidity and ethyl acetate7.1 Introduction7.2 Volatile acidity and ethyl acetate7.3 The controversy of high levels of volatile acidity7.4 Fixed acids and volatile acids7.5 Sensory characteristics and detection of volatile acidity7.6. Legal limits7.7 Acetic acid bacteria7.8 Production of acetic acid in wine7.9 Ethyl acetate7.10 Prevention of excessive volatile acidity and ethyl acetate.7.11 Laboratory analysis7.12 Treatments7.13 Final reflectionsCHAPTER 8 Atypical ageing (ATA) - sometimes called Untypical ageing (UTA)8.1 Introduction8.2 The Atypical Ageing Controversy8.3 The causes of Atypical Ageing and formation pathways8.4 Sensory detection8.5 Laboratory detection8.6 The main viticultural causes of ATA.8.7 Prevention8.8 Treatments8.9 Final reflectionsCHAPTER 9 Fermentation in bottle9.1 Introduction9.2 Sensory detection9.3 Alcoholic fermentation in bottle9.4 Malolactic fermentation (MLF) in bottle.9.5 Prevention - preparing wine for bottling and the bottling process9.6 Treatment9.7 Final reflectionsCHAPTER 10 Hazes10.1 Introduction10.2 Protein haze10.3 Microbial hazes10.4 Metal hazesCHAPTER 11 Lactic acid bacteria related faults11.1 Introduction to lactic acid bacteria11.2 Lactic acid bacteria and their natural sources11.3 Malolactic fermentation (MLF)11.4 Undesirable aromas, off-flavours and wine spoilage caused by Lactic Acid Bacteria11.5 Prevention of lactic acid bacteria related faults11.5 Analysis11.6 Final reflectionsCHAPTER 12 Smoke taint and other airborne contaminations12.1 Introduction12.2 Smoke taint compounds in the atmosphere12.3 Critical times in the growing season and duration of exposure for smoke taint to impact12.4 The volatile phenols responsible for smoke taint; their odours and flavours and sensory detection thresholds12.5 Smoke taint in wines12.6 Other sources of guaiacol and 4-methyl-gauaiacol in wines12.7 Laboratory Testing12.8 Prevention of development of smoke related volatile phenols from affected grapes12.9 Treatments.12.10 Other airborne contaminations12.11 Final reflectionsCHAPTER 13 Ladybeetle and brown marmorated stink bug taints13.1 Introduction13.2 Methoxypyrazines13.3 Ladybeetles (also known as ladybirds and ladybugs)13.4 Brown marmorated stink bug (Halyomorpha halys) taint13.5 Final reflectionsCHAPTER 14 Sundry faults, contaminants, including undesirable compounds from a health perspective and flaws due to poor balance14.1 Mycotoxins, particularly Ochratoxin A14.2 Dibutyl phthalate and other phthalates14.3 Ethyl Carbamate14.4 Biogenic amines14.5 Ethyl sorbate and sorbyl alcohol (geraniol) off-odours14.6 Paper-taste14.7 Plastic taints - styrene14.8 Indole14.9 Geosmin14.10 2-bromo-4-methylphenol - iodine, oyster taste14.11 Heat damage14.12 Matters of balance14.13 Final reflectionsCHAPTER 15 Faults or not? TDN and tartrate crystals15.2 Tartrate deposits15.3 Final reflectionsCHAPTER 16 Must correction, wine correction and alcohol reduction using membrane technologies16.1 Introduction16.2 Membrane processes used in the wine industry16.3 Clarification16.4.3 Cross-flow micro filtration16.5 Membrane Fouling16.6 Must correction, wine correction and alcohol reduction using membrane technologies.16.7 Fault correction16.8 Wine stabilisation and pH adjustment by electrodialysis16.9 Final redlectionsCHAPTER 17 The impact of container and closure upon wine faults17.1 Introduction17.2 Glass bottles17.3 Bottle closures17.4 The maintenance of adequate fee and molecular SO2 in bottled wine.17.5 Natural Cork17.6 Technical corks, including agglomerated corks17.7 Diam cork closure17.8 Synthetic closures17.9 Screwcaps17.10 VINOLOK17.11 Some advantages and disadvantages of various closure types17.12 The bottling operation17.12 PET bottles.17.13 Cans17.14 Bag-in-box17.15 Final reflectionsCHAPTER 18 Best practice for fault and flaw prevention18.1 The wine industry18.2 HACCP18.3 Standard operating procedures (SOPs)18.4 Traceability18.5 Winery design18.6 Cleaning and sanitation18.7 Good practice winemaking procedures to avoid spoilage, faults and flaws.18.8 The use of oenological additions and processing aids18.9 Routine wine analysis18.10 Final, final reflectionsReferencesAPENDIXBIBLIOGRAPHYGLOSSARYUSEFUL WEBSITES

O autorze

ABOUT THE AUTHORKeith Grainger is a wine writer, educator and consultant in wines and wine technology. His last book Wine Production and Quality, 2nd Edition (with co-author Hazel Tattersall) won the Gourmand Award for the Best Wine Book for Professionals in 25 Years.