Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 24

There are three basic categories of wine faults, according to their nature:

 Microbiological

 Chemical

 Physical

However, the defining of some faults as being of microbiological or chemical origin or nature is not necessarily straightforward: chemical reactions consequential to microbiological synthesis may produce fault compounds, and some faults, e.g. excess acetaldehyde and oxidation, may be formed by microbiological activity and/or chemical reactions.

I will briefly examine each category, and consider factors that may lead to, or help prevent related faults.