Description
Learn to identify 10 wine flavours associated with faults.
The kit consists of 11 samples (50 ml per sample). One of them is the reference sample, the other 10 (labelled 1 – 10) are samples with each a single flavour compound added. Each compound is added in a realistic, challenging quantity: the same level you would find it naturally occurring in wine.
The samples are preserved with an inert gas blend. They have a shelf life of four weeks from the dispatch date. The samples are safe to smell and to taste.
Click to reveal the 10 flavours
| Number | Flavour | Compound | Fault |
|---|---|---|---|
| 1 | Wet cardboard | TCA | Cork taint |
| 2 | Bruised apple | acetaldehyde | Oxidation |
| 3 | Brown sugar | sotolon | Oxidation |
| 4 | Camembert | methyl mercaptan | Reduction |
| 5 | Smoke | guaiacol | Smoke taint |
| 6 | Band-aid | 4-EP | Brettanomyces |
| 7 | Basmati rice | ATHP | Mousiness |
| 8 | Vinegar | acetic acid | Volatile acidity |
| 9 | Nail varnish remover | ethyl acetate | Volatile acidity |
| 10 | Potato skin | 3-isopropyl-2-methoxypyrazine | Ladybird taint |