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.
Mousse: The foam, or head, on the surface of a sparkling wine.
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) ...
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.
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)"; ...
Muffa
Moldy, a real problem
Muffa Nobile
Noble rot in which the Botrytis Cinera mold leads to an excellent, usually very sweet wine ...
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, ...
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.
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.
Crusher; crusher-stemmer
A machine that breaks open grapes, it usually de-stems them as well.
Decant ...
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.
Corked wine containing TCA has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, or damp basement.
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.
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.
MUSTY (also see DIRTY, CORKED).
A wine that displays unpleasant "mildew" or "moldy" aromas. Results from improperly cleaned storage vessels, moldy grapes or cork.
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 ...
Corked or Corky Describes a wine with the off-putting flavor and aroma caused by a tainted cork; musty basement or moldy newspaper.
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.
the chemical compound trichloroanisole or TCA, corkiness is believed to come from fungi that are not detectable on dry corks, or by a cork processed with chlorine. TCA diminishes the fruit character of the wine, substituting a character like moldy ...
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, ...
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, Aroma, Flavor, Sweet
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