The Advanced Guide to Wine Faults and Taints

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The Advanced Guide to Wine Faults and Taints

Рет қаралды 8,731

Күн бұрын

In this video I tell you how to identify wine faults and taints. What's the difference between a fault and taint? How to identify cork taint, oxidation, volatile acidity, reduction and Brett.
This is an advanced version perfect for WSET Level 3 and 4
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0:00 Introduction
0:01 Wine Faults/Taints with Jimmy Smith
1:16 Defining a Wine Fault/Taints
5:25 Cork Taint
8:45 2-4-6 TriChloroAnisole (TCA)
10:23 What TCA smells like
14:06 Controlled Positive Oxidation
15:18 What Oxidation smells like
16:19 Volatile Acidity
18:08 What VA smells like
18:47 Reduction and Volatile Sulfur
22:40 What Reduction smells like
24:39 Brettanomyces
27:39 What Brett smells like
29:57 Tips on keeping wine fresh

Пікірлер: 18

@joantrendafilov7963 2 жыл бұрын

you are the best Jimmy! I have wine evaluation exam today in a few hours. One of the topics is Wine Faults and Taints and you hit the spot very well.

@WineWithJimmy 2 жыл бұрын

:-) Good luck!

@timcizej9342 3 жыл бұрын

Jimmy, you're the man. Thanks for putting this stuff together - top quality as always.

@WineWithJimmy 3 жыл бұрын

My pleasure!

@carlcadregari7768 3 жыл бұрын

Love this topic. Thx! Love the fact other than a few taints and faults the answer is, is it a fault? Well, that depends😁😁👍👍

@WineWithJimmy 3 жыл бұрын

Absolutely!

@marialauraortiz8502 3 жыл бұрын

Really good! I teach about it en Spanish

@clockztickin 2 жыл бұрын

I'm on L2 but this really helps to learn to prep me for L3

@WineWithJimmy Жыл бұрын

Good luck with your studies!

@andriivarchenko5746 3 жыл бұрын

Fantastic logo "wwJ"! Like it!👍

@WineWithJimmy 3 жыл бұрын

Many thanks!

@mariodelcorro465 3 жыл бұрын

Not my level yet, but super interesting and beautifully explained. Thank you

@WineWithJimmy 3 жыл бұрын

Glad it was helpful! There is a beginners version out there too :-)

@zekininadresi Жыл бұрын

hey Jimmy, thanks, a very good one again ;) i've one question. i can see why the lack of nitrogen may potentially kill the yeast and then induce more sulfur compounds to get back into the juice by autolysis. but what does it have to do with reduction (or lack of oxygen) exactly? once I heard that reductive environment can also put the yeast in stress and therefore cause sth similar when nitrogen is deficient.

@WineWithJimmy Жыл бұрын

Hey there! This is a very complex topic. And confusing: reduction in wine is not always the result of reductive winemaking practices! Reduction (the fault) in wine is about volatile sulfur, produced by the action of different yeast strains, regardless of the presence or absence of oxygen. While it's true that reductive practices in the winery can often lead to reduction in wine, it's not a straight line.