Grapes, containers or corks that have developed mold transmit this "off" odor to the wine they contact.
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
: Wines with the smell of mold or rot, usually from grapes affected by rot or from old casks used for aging.
Mousse: The foam, or head, on the surface of a sparkling wine.
Just what it sounds like. Wines (usually red) that were affected by mold and used to make wine anyway will have this off taste and odor.
Monopole (mawn-o-pole) ...
Tasting of mold or rot. This fault occurs in wine that has been made from grapes attacked by gray rot, or in wine kept in casks that have been allowed to deteriorate.
Big, robust and full-bodied, with an assertive flavor.
Moldy, Garlic, Onions, Nail Polish, Burnt Matches, Vinegar
Off-aromas indicate that the wine is flawed in some way. The most common off-aroma is wine spoiled by cork taint. The affected wine has a musty, unpleasant odor.', '', 250)"; ...
, a real problem
Noble rot in which the Botrytis Cinera mold leads to an excellent, usually very sweet wine ...
MUSTY: Moldy or mildewy smell. Resulting from wine made of moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
NEBUCHADNEZZAR: Oversized bottle holding 15 liters; the equivalent of 20 standard bottles.
A or mildew smell usually associated with bad winery hygiene or a failed cork.
Corked: A moldy odor and flavor from a fungus-infected cork.
Crush: Breaking the grape skins prior to pressing or fermentation and the season of the year when this occurs.
Musty - A damp, aroma, often associated with TCA (a corked wine) but can also be present in some wines which are not corked.
" Corked used to describe wines which smell moldy or chemical due to contact with a moldy cork and are therefore undrinkable. Cote French for "slope.
Cork tainted wine can range from an absence of fruit that leaves the wine muted, to an undrinkable off flavor that reeks of cardboard. A chemical called 2,4,6-Trichloroanisole, "TCA" for short, is the cause of cork taint.
Implies an unpleasant, musty, moldy smell imparted by a flawed cork. Cork can contain bacteria that will cause "off" flavors in the wine. Quality cork manufacturers bleach and process corks to minimize the chance of a bottle being "corked.
Having an off-putting or mildewy smell. The result of a wine being made from grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. 2.
Describing wine with stale, moldy or mildewy smell.
Classic grape varieties that are used to produce the world's finest wines: Cabernet Sauvignon, Syrah, Merlot, Chardonnay, Sauvignon Blanc, Semillon, Riesling, Nebbiolo, ...
A bottle considered corked will exhibit quite intense aromas of musty, , wet newspaper or wet cardboard; a partially corked wine may have reduced fruit flavors and aromas with a slight smell of taint.
High levels of this compound produce an unmistakably putrefying odor and flavor that many compare to that of moldy, wet cardboard or newspapers.
Really interesting, almost "" nose with tobacco overtones, giving way to honey flavors with a little punch of acidity. Long finish with fig/raisin notes. Bought a bottle to try with cheese.
Tabor Hill Winery ...
Corked: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.
Crush: Harvest season when the grapes are picked and crushed.
Cuvee: A blend or special lot of wine.
How you can tell: Dank odor and taste like wet newspaper, basement or smelly dog. It's estimated that over 2% of bottles are tainted with TCA to some degree, making it the second most common wine fault.
Can I fix it?
MUSTY (also see DIRTY, CORKED).
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.
Describes the , damp basement smell or taste associated with cork taint.
Corky: A corky wine has an unpleasant odor and flavor of moldy cork.
Corolla: An individual grape flower before it blossoms.
As always, drink responsibly.
Don't store wine with foods that are capable of fermenting (such as cheese) or anything that might rot (fruits and vegetables). flavors can enter stored wine through the cork.
Related wikiHows ...
Corked or Corky Describes a wine with the off-putting flavor and aroma caused by a tainted cork; musty basement or moldy newspaper.
A wine whose quality has been contaminated with a penicillin infection inside the cork or by chemicals used in the processing of the cork. The infection causes the wine to be unpleasantly musty, corky, and .
The bunches appear to be covered with a grey powder and eventually darken and drop. Yields are greatly reduced and wine made from this fruit taste moldy and oxidizes easily. In some climates, grey rot is a severe problem with most grape varieties.
it is used in musts, an inoculum of the desired yeast strain, usually called a pure yeast culture, is added. Musts are rarely pasteurized, although this process may be applied when they contain undesirable amounts of oxidizing enzymes from ...
Musty: Having a moldy smell.
Oaky: Describes the aroma and taste of oak.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Take a sip of the wine to ensure that it is good and does not taste or vinegary (Check out How to Taste Wine for more details on tasting wine). Let the server know you approve by giving a small nod. Enjoy! ...
Musty: Having a moldy smell. Oaky: Describes the aroma and taste of oak.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Nose: See "Aroma"
Palate: The feel and taste of wine in the mouth.
See also: Wine, Taste, White, Flavor, Grape