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Wine faults

Collective term for defects or undesirable and unacceptable faults in wine, which manifest themselves primarily through an unpleasant to disgusting odour and/or taste or "only" in appearance (haze, cloudiness, crystals, etc.). They are detected, among other things, during a wine evaluation and a wine assessment, whereby wines with certain faults or to a certain extent are dropped from the rating. A distinction is sometimes made between wine faults (wine defects) and wine diseases. The latter are changes in the wine caused by micro-organisms(bacteria, fungi, viruses), which can increase in intensity if appropriate countermeasures are not taken. Many of these defects and faults in wine can be prevented or at least reduced or in some cases subsequently eliminated by appropriate preservation and fining methods using suitable agents.

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The world's largest Lexicon of wine terms.

26,381 Keywords · 46,990 Synonyms · 5,323 Translations · 31,715 Pronunciations · 202,577 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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