Moldy

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 Having the aroma or flavor of mold or rot, due to the use of moldy grapes or casks in production. MOLETTE A minor white-wine grape grown in the Savoie region of France. Blended with Altesse to create a spritzy white known as Seyssell.

Moldy Grapes, containers or corks that have developed mold transmit this "off" odor to the wine they contact. Must 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. Muscular - Vigorous fruit, powerful body and flavor; robust. Musty - Stale, dusty or rank aromas.

Moldy 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) ...

Muffa Moldy, a real problem Muffa Nobile 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.

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.

The musty, moldy, mushroomy, chlorine-scented damp-basement and wet-cardboard stench that cork taint imparts, even in homeopathic amounts, is sufficient to spoil the enjoyment of your wine and prompt pouring it out, ...

" 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. Crusher; crusher-stemmer A machine that breaks open grapes, it usually de-stems them as well. Decant ...

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.

This defect, which is harmless but makes the wine unpleasant and gives it an unpleasant, musty, moldy smell imparted by a flawed cork. Cork can contain bacteria that will cause "off" flavors in the wine.

Corked wine containing TCA has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, or damp basement.

MUSTY: 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. Top ...

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.

Occasionally you may come across a wine that tastes off, musty or moldy. Rest assured, this is not the way a wine should taste! The two major causes of wine decline are cork taint and oxidation.

(also see DIRTY, CORKED). A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork. NOSE ...

CorkedDescribes a wine that smells and tastes musty or moldy; a problem caused by a defective cork. Corked, corkySmelling of cork rather than wine; due to a faulty cork.

becoming moldy or spoiled as water can over time. And if some of the Glycerine gets drawn into your wine by accident, no problem. Glycerine is perfectly safe. In fact, Glycerine is one of the ...

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. edit Related wikiHows ...

In case you're wondering, servers present the cork for inspection because by squeezing the bottom end of the cork, a little of the wine can be sniffed to be sure it smells like wine and does not have the moldy odor of tainted cork.

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.

Even a mild case of taint from natural corks strips wine of its expressive aromas and a severe one makes it smell like moldy cardboard. This defect is why screwcaps are coming into vogue: you bypass this issue altogether.

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.

Moldy. 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. Muscular. Big, robust and full-bodied, with an assertive flavor. Noble.

See also: Wine, Taste, Grape, Fruit, Bottle