Wine spoilage
/waɪn ˈspɔɪlɪdʒ/
Wine spoilage is the deterioration of wine quality caused by chemical, biological, or physical processes, leading to undesirable flavors, aromas, or appearances. This can make the wine undrinkable or greatly reduce its value and enjoyment.
Examples
- A bottle of wine developing a vinegar-like smell due to acetobacter contamination.
- Wine turning brown and losing its fruit flavors due to excessive exposure to oxygen.
- The presence of a musty, moldy odor in wine caused by TCA from a faulty cork.
Etymology
The term 'spoilage' comes from the Old French 'espoillier,' meaning 'to plunder' or 'to spoil,' derived from the Latin 'spoliare,' meaning 'to strip' or 'to rob.' It has been used in the context of wine since at least the 19th century to describe quality degradation.
Usage Notes
The term 'wine spoilage' is used to describe any negative change in wine post-fermentation, often resulting from improper storage, contamination, or oxidation. It's crucial for winemakers, distributors, and collectors to monitor for spoilage to prevent financial loss and reputational damage.