We found lots of faults in wine this ppt shows the basic faults in wine

1. VINAY SAINI

2. WINE FAULTS
 EXCESS SULPHUR
 OXIDATION
 CORKED OR CORK
 VINEAGER
 HYDROGEN SULPHIDE
 FORMATION OF CRYSTALS
 FOREIGN MATERIALS AND SEDIMENTS

3. EXCESS SULPHUR
 DURING THE FERMENTATION PROCESS,SO2 IS
ADDED TO CHECK THE ACTIONS OF WILD
YEAST.IT ALSO ACT AS PRESERVATIVE. ADDITION
OF TOO MUCH OF SO2 LEAVES AN UNPLEASENT
SMELL WHICH RESEMBLES THE SMELL OF BURNT
MATCHSTICK ON THE WINE. HOWEVER, IT
NORMALLY DISAPPEAR WHEN EXPOSED TO AIR
EITHER BY DECANTING THE WINE OR SWIRLING
IN THE GLASS.

4. OXIDATION
 DURING THE AGING PROCESS,AIR INVADES THE
WINE THROUGH VERY FINE PORES OF THE
WOOD AND THE ALCHOL INTERACTS WITH THE
OXYGEN.WHEN EXPOSED TO OXYGEN FOR A
LONG PERIOD OF TIME,WHITE
WINE,ESPECIALLY,ASSUMES A BROWNISH
COLOUR. WINES,BOTH WHITE AND
RED,ACQUIRE THE AROMA OF SHERRY.THEY MAY
ALSO GO LIFELESS WITH DULL AND FLAT
SMELL.

5. VINEGAR
 WINE TURNS VINEGAR WHEN IT IS EXPOSED TO
OXYGEN FOR LONG DURATION AND ALSO BY
THE ACTIVITIES OF acetobacter bacteria IF
UNCHECKED, WHICH ACTS ON ALCHOL AND
COVERTS WINE TO VINEGAR

6. HYDROGEN SULPHIDE
 THIS IS THE SMELL SIMILAR TO ROTTEN EGG.
THE WINE TAKES ON THE SMELL OF ROTTEN EGG
WHEN THE YEASTS REACT WITH SO2 DURING
FERMENTATION. HOWEVER, THIS FADES AWAY
WHEN THE WINE DECANTED. THIS OCCURS
MAINLY IN RED WINE.

7. FORMATION OF CRYSTALS
 SOMETIMES, THERE MAY BE THE FORMATION OF
POTASSIUM BITARTRATE CRYSTALS ON THE
CORK IN THE WINE WHICH MAY SPOIL THE
APPEARANCE OF THE WINE. HOWEVER,THE
CRYSTALS,WHICH ARE ALSO CALLED A WINE
DIAMONDS, CAN BE RETAINEDIN THE BOTTLE BY
POURING THE WINE GENTLY INTO THE GLASS.IT
IS COMMONLY FOUND IN GERMAN WINES.

8. FOREGIN MATERIALS AND
SEDIMENTS
 SOMETIMES,WINE MAY BE CONTAMINATED BY
FOREIGN MATERIALS,SUCH AS SPLINTERED
GLASS DUE TO FAULTY BOTTLEING EQUIPMENT.
WINES THROW UP SEDIMENTS DURING AGEING
WHICH CAN BE REMOVED BY RACKING