Off-flavors in wine are undesirable tastes or smells that can be caused by various factors. Some of the most common off-flavors in wine are:
- Cork taint: This is one of the most well-known off-flavors in wine and occurs when the wine comes into contact with a corked cork. The taste is often described as musty, moldy or like wet cardboard.
- Acetic acid: Too high a content of acetic acid can lead to an unpleasant vinegar taste. The wine may taste sour or acetic and be reminiscent of apple cider vinegar.
- Brettanomyces: Brettanomyces yeasts can be present in some wines and cause the wine to smell like wet leather, horse blanket or horse stable. Some people like this taste, while others find it off-putting.
- Oxidation: If wine is overexposed to oxygen, it can oxidize and develop an altered taste. Oxidation can lead to aromas of sherry, old apple or nuts and affect the freshness of the wine.
- Sulphur compounds: Excessive use of sulphur dioxide (SO2) can lead to off-flavors in wine. Too high a content of sulphur compounds can cause an unpleasant smell of rotten eggs or stagnant water.
- Böckser: The term “Böckser” is used to describe the smell of rotten eggs or hydrogen sulphide. It can occur if the wine is not sufficiently aerated during fermentation.
It is important to note that not all off-flavors in wine are necessarily indicative of wine faults. Some off-flavors can also be part of a wine’s individual flavor profile and may be appreciated by some people. Nevertheless, off-flavors are often considered undesirable and can affect the quality and enjoyment of the wine.
