Identifying Wine Faults
Summary:
What do “volatile acidity” and “reduction” smell like? What is the difference between a taint and an off-flavour? Find out at this webinar with sensory scientist Sietze Wijma.
Hundreds of different flavour and aroma compounds have been identified in wine. These can be traced back to different grape varieties, winemaking techniques and microorganisms. However, sometimes things don’t go according to plan. The unintentional appearance of wild yeast and bacteria can result in undesirable flavours. Taints can come from various external sources in the vineyard and the winery.
During this webinar, you will learn the flavour characteristics of 10 compounds that are related to wine faults. Examples of these compounds are TCA, acetaldehyde and guaiacol. Join Justin Martindale MW and Sietze Wijma as they taste through wine samples that have these compounds added. We will discuss the origins of the fault and what preventive and corrective measures are available.
About the Speaker:
Sietze is a wine and beer enthusiast, based in the Netherlands. With his company The Art of Tasting he shares his knowledge about flavour chemistry and helps people become better tasters, through unique masterclasses and tasting kits. He has previously worked in England for a producer of flavour compounds. Sietze has a MSc in Sensory Science, is a student for the WSET Diploma and is an Advanced Cicerone®️.
@artoftasting