Errors in wine

Errors in wine – A lot of errors occur due to insufficient hygiene and inadequate closure.
The most common errors are:

Corked taste: A stale, mouldy odour which represses every other odour.
Cause: Trichlooranysol, a chemical stepping stone, often present in cork.

Vinegar stab: a sour vinegar smell and taste.
Cause: the vinegar bacteria, often caused by oxygen in the wine.

Oxidation: a strong sherry smell. White wine turns a deep yellow, red wine turns brown.
Cause: Air in the wine.

Stable: A scent of animal manure or horse sweat.
Cause: bad hygiene lends room to bacteria: brettanomyces.

Sulfur: a penetrating, painful feeling high in the nose.
Cause: The excessive use of sulfur, a preservative used for wine.

Extra Sec
Extra Sec – French term for dry, but not as dry as Brut
Used for sparkling wines.