The Advanced Guide to Wine Faults and Taints

[@joantrendafilov7963]

you are the best Jimmy! I have wine evaluation exam today in a few hours. One of the topics is Wine Faults and Taints and you hit the spot very well.

[@WineWithJimmy]

:-) Good luck!

[@timcizej9342]

Jimmy, you're the man. Thanks for putting this stuff together - top quality as always.

[@WineWithJimmy]

My pleasure!

[@carlcadregari7768]

Love this topic. Thx! Love the fact other than a few taints and faults the answer is, is it a fault? Well, that depends😁😁👍👍

[@WineWithJimmy]

Absolutely!

[@clockztickin]

I'm on L2 but this really helps to learn to prep me for L3

[@WineWithJimmy]

Good luck with your studies!

[@marialauraortiz8502]

Really good! I teach about it en Spanish

[@andriivarchenko5746]

Fantastic logo "wwJ"! Like it!👍

[@WineWithJimmy]

Many thanks!

[@mariodelcorro465]

Not my level yet, but super interesting and beautifully explained. Thank you

[@WineWithJimmy]

Glad it was helpful! There is a beginners version out there too :-)

[@zekininadresi]

hey Jimmy, thanks, a very good one again ;) i've one question. i can see why the lack of nitrogen may potentially kill the yeast and then induce more sulfur compounds to get back into the juice by autolysis. but what does it have to do with reduction (or lack of oxygen) exactly? once I heard that reductive environment can also put the yeast in stress and therefore cause sth similar when nitrogen is deficient.

[@WineWithJimmy]

Hey there! This is a very complex topic. And confusing: reduction in wine is not always the result of reductive winemaking practices! Reduction (the fault) in wine is about volatile sulfur, produced by the action of different yeast strains, regardless of the presence or absence of oxygen. While it's true that reductive practices in the winery can often lead to reduction in wine, it's not a straight line.

[@vinoteka1140]

Thank you ! And thank you for English English )

[@WineWithJimmy]

You're welcome 😊

[@sandrosabashvili2836]

Hello Jimmy. why is Orange wine in classification if it oxidation?