Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 35

The presence in wine of certain compounds at anything above trace levels, even if the concentration is below ODT or TDT, will always result in a wine a wine being faulty. TCA is a classic example. However, particularly at low concentrations, some ‘fault’ compounds may have a minor negative impact upon the nose or palate, but this may be balanced out or even outweighed by other positive attributes they exhibit or that are present in the wine, which remains eminently drinkable. The compounds metabolised by Brettanomyces yeasts are one example, and their impact at differing concentrations very much depends upon the structure and matrix of the wine.