Los defectos más comunes del vino y cómo reconocerlos en el servicio

Whether you work in the dining room, behind the bar, or in the kitchen, recognizing the most common wine defects and understanding their causes allows you to resolve any problems quickly and confidently. Defects are undesirable characteristics that alter the aroma, flavor, or appearance of wine. They can be of chemical or microbial origin and may exist at almost undetectable levels. When their concentration is excessive, they mask the desired aromas. While they don't pose a health risk, some people are more sensitive to them.

Oxidation is perhaps the most common defect. It occurs when wine receives too much oxygen, either from a faulty seal or from being left open for too long: it darkens, its aromas fade, and a nutty, bruised apple flavor develops, like a sliced ​​apple that has oxidized. Some wines, such as sherry, are made this way intentionally, but in young, fresh wines like Pinot Grigio or Sauvignon Blanc, it is considered a defect. White wines are more prone to oxidation than reds, whose tannins act as buffers. It is largely prevented with vacuum pumps or inert gas, and your wine supplier can advise you on the best option.

The term "corked" doesn't refer to pieces of cork in the wine, but to a chemical compound called TCA that contaminates it. Although it's commonly found in natural corks, it can also be present in the winery. These wines smell musty, like wet paper or moldy cardboard, and their fruity flavors are muted. Since the defect cannot be eliminated, it's best to choose quality corks carefully.

Heat damage occurs when wine is stored or transported in hot environments for extended periods, such as in boxes in the sun or near a window. The wine loses its fresh fruitiness and develops a dull, rancid flavor, with aromas of jam, cooked fruit, or toasted sugar. Furthermore, the expansion of hot air can push the cork out of place and compromise the seal. To prevent this, it's best to store wine at around 12 degrees Celsius (54 degrees Fahrenheit), consistently, and away from direct sunlight.

Ultraviolet light reacts with the components of wine, generating unpleasant aromas reminiscent of rotten cabbage, cooked vegetables, or egg. It primarily affects delicate wines, such as Champagne and white wines like Pinot Grigio, more than reds. To minimize damage, wine should be stored away from direct sunlight and fluorescent lighting.

Brettanomyces, or "brett," is a wild yeast found in wineries that dulls the fruity character and leaves a metallic aftertaste, with aromas of barnyard, horse, bacon, and clove. It is primarily associated with barrel-aged red wines, although it can also affect whites. Some people enjoy it in low concentrations, but in high concentrations it is considered a flaw.

The reduction occurs during fermentation when the yeast lacks nutrients or oxygen. At low levels, it smells like smoke or flint, like a lit match; at high levels, it can smell like rotten eggs, cooked cabbage, or burnt rubber. It's most noticeable when opening the bottle and usually dissipates with aeration, but if it persists, there may be a more serious problem.

Volatile acidity, or vinegar flavor, is caused by bacteria that produce acetic acid during fermentation or storage. It is accelerated by oxygen and can be due to damaged fruit, fruit flies, or poor hygiene in the winery. At low levels, it is barely detectable, and some winemakers use it to add complexity. If a wine doesn't have the expected flavor, the correct approach is to offer the customer an alternative and to periodically check bottles served by the glass, which can remain open for a long time.