Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 12

In this chapter, the advances in wine technology and changes in the markets in the recent decades are discussed, along with the possible adverse impacts of some wine compounds on human health. The distinction, often made generally in the food industry, between ‘faults’ and ‘taints’ has limited validity in wines. The challenges of sensory detection thresholds of fault compounds are noted. Microbiological and chemical faults are distinguished, and the boundary between, ‘flawed’ and ‘faulty’ is discussed. At the end of the chapter, I consider whether faulty wines can be paradoxically excellent.