Definition: Wine diseases

Wine diseases are as numerous as they are varied, both in terms of their origins and their forms. The most representative are: bacterial bitterness, which is rare today. The presence of sulphur dioxide, recognisable by its sulphur smell, following the misuse of this disinfectant. Bock taste, which smells like rotten eggs and is caused by late sulphurisation. Acidity in a harsh wine, with vinegar aromas. Woodiness is a fault if it is excessive, caused by ageing in barrels for too long. Cork taint, a serious olfactory problem resulting from poor quality, diseased cork. Various types of breakage (copper, iron, protein, hydroxide). Wine fatigue, often caused by recent transport, which weakens the bouquet. Flower disease, lactic piqûre, rotten taste, caused by a harvest affected by grey rot. Tartar precipitation is a minor fault that does not alter the flavour of a wine. A dirty wine is a wine that contains too many suspended deposits due to poor (or lack of) clarification. Turn is a serious disease. Its bacterial origin transforms tartaric acid into carbon dioxide, the colour turns brown and the wine takes on an unpleasant smell of mouse urine.