Grapes, containers or corks that have developed mold transmit this "off" odor to the wine they contact.
The juice and pulp produced by crushing or pressing grapes. Used until the end of fermentation, when it is then called wine.
Moldy: Wines with the smell of mold or rot, usually from grapes affected by rot or from old moldy casks used for aging.
Mousse: The foam, or head, on the surface of a sparkling wine.
Just what it sounds like. Wines (usually red) that were affected by mold and used to make wine anyway will have this off taste and odor.
Monopole (mawn-o-pole) ...
Tasting of mold or rot. This fault occurs in wine that has been made from grapes attacked by gray rot, or in wine kept in casks that have been allowed to deteriorate.
Big, robust and full-bodied, with an assertive flavor.
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)"; ...
Moldy, a real problem
Noble rot in which the Botrytis Cinera mold leads to an excellent, usually very sweet wine ...
MUSTY: Moldy or mildewy smell. Resulting from wine made of moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork.
NEBUCHADNEZZAR: Oversized bottle holding 15 liters; the equivalent of 20 standard bottles.
A moldy or mildew smell usually associated with bad winery hygiene or a failed cork.
Corked: A moldy odor and flavor from a fungus-infected cork.
Crush: Breaking the grape skins prior to pressing or fermentation and the season of the year when this occurs.
Musty - A damp, moldy aroma, often associated with TCA (a corked wine) but can also be present in some wines which are not corked.
" Corked used to describe wines which smell moldy or chemical due to contact with a moldy cork and are therefore undrinkable. Cote French for "slope.
A moldy odor and flavor from fungus-infected cork attributed to small amounts of trichloroanisole (TCA) in the wine.
A machine that breaks open grapes, it usually de-stems them as well.
High levels of this compound produce an unmistakably odor and flavor that many describe as that of moldy, wet cardboard or newspapers. At moderate levels, a corked wine takes on a musty quality; at lower levels, it seems lacking in fruit.
Cork tainted wine can range from an absence of fruit that leaves the wine muted, to an undrinkable off flavor that reeks of moldy cardboard. A chemical called 2,4,6-Trichloroanisole, "TCA" for short, is the cause of cork taint.
Implies an unpleasant, musty, moldy smell imparted by a flawed cork. Cork can contain bacteria that will cause "off" flavors in the wine. Quality cork manufacturers bleach and process corks to minimize the chance of a bottle being "corked.
Having an off-putting moldy or mildewy smell. The result of a wine being made from moldy grapes, stored in improperly cleaned tanks and barrels, or contaminated by a poor cork. 2.
Describing wine with stale, moldy or mildewy smell.
Classic grape varieties that are used to produce the world's finest wines: Cabernet Sauvignon, Syrah, Merlot, Chardonnay, Sauvignon Blanc, Semillon, Riesling, Nebbiolo, ...
A bottle considered corked will exhibit quite intense aromas of musty, moldy, wet newspaper or wet cardboard; a partially corked wine may have reduced fruit flavors and aromas with a slight smell of taint.
High levels of this compound produce an unmistakably putrefying odor and flavor that many compare to that of moldy, wet cardboard or newspapers.
Really interesting, almost "moldy" nose with tobacco overtones, giving way to honey flavors with a little punch of acidity. Long finish with fig/raisin notes. Bought a bottle to try with cheese.
Tabor Hill Winery ...
Corked: Describes a wine having the off-putting, musty, moldy-newspaper flavor and aroma and dry aftertaste caused by a tainted cork.
Crush: Harvest season when the grapes are picked and crushed.
Cuvee: A blend or special lot of wine.
How you can tell: Dank odor and taste like wet newspaper, moldy basement or smelly dog. It's estimated that over 2% of bottles are tainted with TCA to some degree, making it the second most common wine fault.
Can I fix it?
Wines that smell and taste musty or moldy. The cause of the problem is a defective cork.
A term used for fresh, young wine with good acidity.
MUSTY (also see DIRTY, CORKED).
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.
Describes the moldy, damp basement smell or taste associated with cork taint.
Corky: A corky wine has an unpleasant odor and flavor of moldy cork.
Corolla: An individual grape flower before it blossoms.
Don't store wine with foods that are capable of fermenting, especially cheese or anything that might rot (fruits and vegetables). Moldy flavors can actually enter stored wine through the cork.
As always, drink responsibly.
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Corked or Corky Describes a wine with the off-putting flavor and aroma caused by a tainted cork; musty basement or moldy newspaper.
A wine whose quality has been contaminated with a penicillin infection inside the cork or by chemicals used in the processing of the cork. The infection causes the wine to be unpleasantly musty, corky, and moldy.
The bunches appear to be covered with a grey powder and eventually darken and drop. Yields are greatly reduced and wine made from this fruit taste moldy and oxidizes easily. In some climates, grey rot is a severe problem with most grape varieties.
it is used in musts, an inoculum of the desired yeast strain, usually called a pure yeast culture, is added. Musts are rarely pasteurized, although this process may be applied when they contain undesirable amounts of oxidizing enzymes from moldy ...
Musty: Having a moldy smell.
Oaky: Describes the aroma and taste of oak.
Oxidized: Describes stale or 'off' wines.
Peppery: Describes the taste of pepper in a wine; sharper than 'Spicy.'
Perfumed: Refers to a delicate bouquet.
Musty: Having a moldy smell. Oaky: Describes the aroma and taste of oak.
Neutral: Describes a wine without outstanding characteristics, good or bad.
Nose: See "Aroma"
Palate: The feel and taste of wine in the mouth.
See also: Wine, Taste, White, Flavor, Grape