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The Most Common Flaws of Wine II


There are many factors that can determine that a wine is in poor condition, has a bad taste or followed a bad process of elaboration. After seeing some of the most common flaws of wine, we show you some more for you to have them in mind.

Sulphur dioxide.

It is used in some processes of wine making and this can lead to strong flavours and rotten smell. This may not be solved or can disappear if you aerate the wine. In any case, if you experience any unpleasant odours in wine, you should contact the store or restaurant where you acquired or ordered it.

Rotten smell.

The vinegar smell is not normal in a wine, in the same way as when there is a smell of rotting fruit. It happens, as in other cases that wine oxidises and has fermented in the bottle. Catch it early can prevent us from a great setback.

Lack of nitrogen.

Other defects are derived from the lack of nitrogen. One way to safeguard against this defect is to provide nitrogen and ascorbic acid plus some Sulphur touches.

Brown colored wines.

Red wine should have a bright colour or a little bit darker, but not brown. If so, the wine has a defect caused by oxidation and too much exposure to natural and artificial light.

Degraded wine.

It seems that wine has turned dull, like worn and colorless. It may be due to evolution or oxidation, and it loses its initial and original qualities, possibly affecting its taste.

Flaws according to its origins.

Some defects come from the origins: therefore, it is important to know them, and try to avoid their appearance. The origins of the defect may be wine making errors, due to the grape or those related to pollution matters.

In any case, today we recommend you again some wines that will delight you. And you won’t find in them any of the flaws listed above. Cheers!


Pete Spande

***Grabbed from: