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.
Serious sources on the internet are rare - and Wine lexicon from wein.plus is one such source. When researching for my articles, I regularly consult the wein.plus encyclopaedia. There I get reliable and detailed information.
Thomas Götz
Weinberater, Weinblogger und Journalist; Schwendi