A vague musty smell, of wet basement, or worse ... We all had a doubt one day on a bottle, without associating certainly an embarrassment to packaging problem. Because cork is not solely responsible for tastes suspects, although it is commonly said of a wine “no net” he “a corked”.
Some tips to have the heart net.
The border is sometimes a fine line between a deviation fermentative, odor reduction, contamination with yeast parasites, and a small cork.
Worse than that, identify the chlorine molecule implicated in taste corky, TCA (trichloroanisol) is not easy because there are other molecules, chemically very similar TCA (such as SCI) but different origin, which can also damage the variety of the wine ...
A brief overview of the vices to debunk.
And of course, for all these deviations, not much to do, if not open another bottle…
The “reduction”
On the nose, the wine is approaching an odor of the animal, but not in its most noble. The wine failed oxygenation, it feels a little “withdrawn”. If this is common on wines and some very young varieties (Pinot Noir, Grenache), it becomes more troublesome - and more disturbing - on an older wine.
The solution : aerate the wine by passing it in a carafe. If symptoms persist, no need to consult, there is nothing more to do.
The deviation fermentative
Fermentation somewhat baroque, wines poorly protected sulfur or insufficient leave the way open for the development of parasitic odors. For what does not ferment in flawless then is felt in the glass. This is especially true for fans of neither-nor, or selected yeast, or sulfites, and that give wines “natures”, that is to say close to the wild version of savannah and animals in the wild.
The BRETTS
Besides the yeast required for the conversion of sugar into alcohol (alcoholic fermentation), there are more insidious yeast causing deviations aromatic ; the best known are the Brettanomyces, that develop in favor of poor hygiene. They are of different natures, and very difficult to isolate and eradicate. Some properties practice “co-inoculation” : the fermentation takes place at the same time as the malolactic, shortened. This prevents BRETTS and volatile (acetic acid).
The cork
75% contamination from the winery, a quarter of the plug ; the infection rate found today is around 1,5%, which remains very low, especially since it has fallen sharply over the past decade.
At home, once the bottle is blocked, there is no risk that the taste through the cap. You just never reseal the cap upside ; better, Cut a slice on the side that was in contact with the wine and reseal.
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Read also :
Uncorking a bottle in workmanlike
Wine Bottles : screw cap gains ground
What to do with corked wines ?
Especially not in the sauces that go with wine reduction augmentr concentration of cork taint.
Having had the misfortune to come across a corked first grand cru…
to have the heart net I turned into vinegar.
This vinegar is not expendable.
For these bottles there is a place in my opinion : the sink !