Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 33

Some physical faults are as a result of chemical or microbiological factors. Packaging damage or failure, sometimes due to poor storage conditions, can have devastating consequences. By way of a very simple example, a loss of bubbles (probably accompanied by oxidation) in a Champagne or other sparkling wine due to shrinkage or other failure of the cork closure would be regarded as a most serious fault. In fact a cork ‘champagne’ stopper does not provide a complete hermetic seal. Some 30% of CO₂ may be lost in Champagne aged for 75 months at 12 °C (less in the case of magnum [1.5 l] bottles and more in the case of half [37.5 cl] bottles) [23]. Wine may be contaminated with a variety of objects, including flies and other insects, pieces of metal, filter materials, and oil. Whilst some of the contaminants are likely to affect bottles on an individual basis, others may require the recall of an entire batch. Occasionally pieces of glass may enter the bottle, due to problems with filling heads, the jaws of the corking or closure unit, or bottle manufacture. Wine may also become contaminated with paint, resins (including epoxy resin), brine, glycol, metals, and other substances due to damage in tanks, pipes, hoses, or other production equipment. Physical faults, physical contamination, and packaging damage are issues that affect the food, drink, and many other industries at large, and as such are not discussed in detail in this book. However, there are faults that are, or may be, related to packaging, e.g. chloroanisole contamination, that have a major organoleptic impact and these will be covered in depth.