TAGS: wine, cooked, reduction, oxidation, Brett or Brettanomyce, wine consumer information

Aside from sniffing out a delectable bouquet, what else do oenophiles (wine connoisseurs) know about wine? They have a discerning nose for rancid, fermented grape juice. It's no secret that even the most expensive vintage can endure a negative bout with fate. But, what are some of the reasons for problematic wine?

Here are five unpleasant aromas that indicate good wine gone wrong:

Sulphur-Like Scent

Screw-cap bottles are prone to a sulfur-like or unpleasant flavor. Caused by bottling in oxygen-free environments, reduction alters the aroma of the wine. Some wine connoisseurs argue that the smell canwear off by simply decanting the bottle. Others disagree.  

Overly Aged Sherry Flavor

When wine undergoes excessive air exposure, the wine changes color and flavor. This is called oxidation. Red wines will take on a brownish hue and white wines turn a yellowish coloration. As for the taste, scents and flavors mimic an overly aged sherry. Older vintages are prone to oxidation. Since, aging is part of the maturation process, oxidation is inevitable. 

A Reeking Barnyard

A barnyard smell of wine is indicative of grapes infected with yeast Brett or Brettanomyce.

Dulled Aroma

Bottles spoiled by the chemical compound 2,4,6-trichloranisole have tainted corks. The "corked" issue is so prevalent that up to five percent of all corked bottles are affected.

Unsavory Jammy Taste 

Wine should always be stored away from sunlight. Any temperature over 70 degrees as well as sun exposure is a recipe for a"cooked," vintage. How and where wine is stored influences its bouquet and taste. Avoid storing wine near a heater, an oven, or in warm and bright atmospheres. The ideal temperature for wine is 60 and 68 degrees in Fahrenheit. 

  Holly Bentz (c) 2008 fruitionmedia.net>