Collective term for defects or undesirable and unacceptable faults in wine, which manifest themselves primarily through 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 wine address, whereby then with certain faults or a certain extent such wines are dropped from the rating. Sometimes a distinction is made between wine faults (wine defects) and wine diseases. The latter are changes in wine caused by micro-organisms(bacteria, fungi, viruses), which can increase in intensity if appropriate countermeasures are not taken.
The Wine lexicon helps me to stay up to date and refresh my knowledge. Thank you for this Lexicon that will never end in terms of topicality! That's what makes it so exciting to visit more often.Thorsten Rahn
Restaurantleiter, Sommelier, Weindozent und Autor; Dresden