The Wine Faults Kit,Canada price supplier

There is no widely accepted definition, partly because our concept of wine quality is so individual and variable. We could define a fault as the presence of an attribute at an intensity that detracts from or is inconsistent with the wine style. This assumes that the taster possesses experience with the wine style under consideration. Why is this important? The same aroma in one wine might be part of the expected sensory profile ('typicity'), while in another it would be unacceptable. Think of the role of oxidation in sherry-style wines compared with aromatic white table wines. In sherry, oxidative notes such as rotting Apples are part of its allure, but in an aromatic wine such as Sauvignon Blanc, such aroma would be considered detracting.

One of the intriguing features of many of the compounds that can taint a wine concerns contentration. At a low level, a scent may be desirable, adding complexity to the bouquet, while quite obnoxious at higher levels, ruining a wine. Individual preference and sensitivity also play important parts in the acceptance of a particular odour.

To focus on potential faults or taints can detract from the spontaneity and enjoyment of the wine experience. However, it is important that as consumers we are able to identify faults when they are present, and understand why they have developed. From this we can make better-informed judgements, play a role in the improvement of wine quality, and increase the pleasure we derive from this amazing and complex beverage.