Burnt match
Always a flaw, the smell of a just-extinguished match suggests negligently excessive use of sulfur in wine making.
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Smell of burnt matches. Can also come across as a pricking sensation in the nose.
[edit] Oxidation
See also: Premature oxidation ...
Matchstick: burnt matchstick odor is that derived from an excess of sulfur dioxide which is added to a wine; with time it will usually dissipate.
Over-sulphured - a wine that smells of burnt matches and leaves a sour taste in the back of the throat. It will often leave you with a foul headache the next morning. Sulphur dioxide is widely used as a necessary 'disinfectant' in wine-making.
Moldy, Garlic, Onions, Nail Polish, Burnt Matches, Vinegar
Off-aromas indicate that the wine is flawed in some way. The most common off-aroma is wine spoiled by cork taint. The affected wine has a musty, unpleasant odor.', '', 250)"; ...
Unpleasant sulfurous flavor. Like "burnt match," it may blow off with time in the glass but indicates the likelihood of excessive sulfuring by the wine maker. Also typical of some French-hybrid reds made in Eastern U.S. wineries.
Ruby ...
Matchstick
Tasting term describing the odour burnt matches (sulphur dioxide). Usually dissipates with decanting.
Meager
Tasting term used for a wine without enough body.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting.
The alternative is to heavily sulfite your wines and then they will taste like burnt matches. 2) Be very fussy about the grapes you get and pick them over very carefully, discarding those with any sign of spoilage.
Description. An acrid, tingling to burning sensation accompanied by the smell of burnt match heads or wet wool. In the mouth, a soapy character.
as a disinfectant in between vintages, and may be added to must and finished wines as an antibacterial agent. It is also be used in winemaking to terminate fermentation. Beware that excessive use can result in an unpleasant mothball or burnt match ...
It may also be used in winemaking as a method of terminating fermentation. Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. See my advice page on faulty wine for more information.
OFF ODORS - May include smells that are unpleasant, but usually limited to wine flaws such as the pungency of Sulfur Dioxide (like a burnt match head), Hydrogen Sulfide (rotten eggs), cork taint (like a moldy cellar), vinegar, ...
Excessive use may result in an unpleasant mothball or burnt match aroma from the wine. sulfurdioxideTraditional form of sulphur used in winemaking.
 See also: Burnt, Wine, Taste, Grape, Aroma
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