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Common Wine Faults

This week we talk to Jamie Goode about wine faults. Jamie has a PHD in plant biology and has been working as a scientific editor for over 12 years. In 2000 he established one of the top wine blogs on his website In 2005 his book 'Wine Science' was published providing an indepth reference for wine producers on the developments and factors affecting the science of winemaking.

In the interview we discuss the issue of wine faults in particular Brettanomyces, Volatile Acidity, Reduction, Oxidation and touch on Cork Taint and Bottle Variation.

Often a wine fault is as seen in the eye of the beholder with low levels Brettanomyces, volatile acidity and reduction actually adding to the complexity of the wine, while too much can be undesirable.


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